Cucumber And Tofu Salad Recipe

Name: Cucumber And Tofu Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 oz firm tofu; 2 None cucumbers; 1 tbsp salt; None None Vegetable oil, for deep-frying; 2 tsp shredded dried seaweed (wakame); None None FOR THE DRESSING; 1/3 cup mirin; 1/4 cup rice vinegar; 1 tbsp Japanese soy sauce; 1 tbsp dashi; 2 tsp sugar

Servings: persons

10 oz firm tofu
2 None cucumbers
1 tbsp salt
None None Vegetable oil, for deep-frying
2 tsp shredded dried seaweed (wakame)
None None FOR THE DRESSING
1/3 cup mirin
1/4 cup rice vinegar
1 tbsp Japanese soy sauce
1 tbsp dashi
2 tsp sugar

1
Press the tofu between two cutting boards with a weight on top. Raise one end and let stand for 25 mins. Cut into cubes.
2
Halve the cucumber lengthwise; scoop out the seeds with a teaspoon. Slice the cucumber thinly and place in a colander. Sprinkle with salt and let stand for 30 mins. Rinse under cold water and drain, gently squeezing out the excess moisture.
3
Meanwhile, for the dressing, stir all ingredients in a small saucepan on medium heat, without boiling, about 5 mins or until sugar dissolves. Cool.
4
Heat the oil in a medium saucepan on medium heat. Deep-fry the tofu, in batches, until golden. Drain on paper towels.
5
Place the cucumber in a medium bowl with the seaweed and dressing; toss gently to combine.
6
Divide the tofu among the serving dishes. Top with cucumber salad and serve.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 oz firm tofu, 2 None cucumbers, 1 tbsp salt, None None Vegetable oil, for deep-frying, and more.

Yes, Cucumber And Tofu Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cucumber And Tofu Salad

How did you like this recipe?

Frequently Asked Questions