Cucumber And Tofu Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cucumber
• 1/2 teaspoon salt
• 6 ounces tofu, well-drained
• 1 tablespoon vegetable oil
• 3 tablespoons rice vinegar
• 2 tablespoons dashi (basic japanese soup stock)
• 1 tablespoon sugar or 1 tablespoon honey
• 1/4 teaspoon soy sauce
• lightly toasted sesame seeds (to garnish, or black)

Recipe

• 1 slice the cucumber into very fine julienne strips.; salt lightly, then place in a colander and cover with a plate and small jar of water to act as a weight. set aside for 10 minutes to drain, then knead lightly, rinse, and pat dry.
• 2 cut the tofu into 1-inch cubes. brush a small frying pan with the oil, heat over medium heat, and saute the tofu for 5 minutes until golden. allow to cool and combine it with the cucumber.
• 3 combine the dressing ingredients in a small saucepan and bring just to a boil, then cool to room temperature.
• 4 toss the salad in the dressing just before serving and heap in small mounds in the centers of 4 deep bowls. garnish with a sprinkle of sesame seeds.