Recipe

Asian style cucumber and tofu salad

Try this fresh and light Japanese style cucumber and tofu salad for a healthy lunch. The dressing is absolutely divine.

Oct 31, 2010 1:00pm
  • 35 mins cooking
  • Serves 4
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Ingredients

Asian style cucumber and tofu salad
  • 300 gram (9½ ounces) firm tofu
  • 2 green cucumbers (800g)
  • 1 tablespoon salt
  • vegetable oil, for deep-frying
  • 2 teaspoon shredded dried seaweed (wakame) dressing
  • 1/3 cup (80ml) mirin
  • 1/4 cup (60ml) rice vinegar
  • 1 tablespoon japanese soy sauce
  • 1 tablespoon primary dashi (see recipe page 116)
  • 2 teaspoon sugar

Method

Asian style cucumber and tofu salad
  • 1
    Press tofu between two chopping boards with weight on top, raiseone end; stand 25 minutes. Cut into cubes.
  • 2
    Halve cucumber lengthways; discard seeds with teaspoon. Slice cucumber thinly; place in colander. Sprinkle with salt; stand 30 minutes. Rinse under cold water; drain, gently squeezing out excess moisture.
  • 3
    Meanwhile, make dressing.
  • 4
    Heat oil in medium saucepan; deep-fry tofu, in batches, until golden. Drain on absorbent paper.
  • 5
    Place cucumber in medium bowl with seaweed and dressing; toss gently to combine.
  • 6
    Divide tofu among serving dishes, top with cucumber salad. dressing Stir ingredients in small saucepan over heat, without boiling, about 5 minutes or until sugar dissolves. Cool.

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