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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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.

That's it — enjoy your meal!

Cucumber And Tofu Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions