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1
Place the oil in a pan on medium-low heat.
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2
Make a slit in the tofu container and drain out the water in the sink.
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3
Then gently squeeze the container to get out any excess liquid.
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4
Take the block of tofu out of the container and place it on a cutting board.
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5
Cut 1/8-inch slices along the short side.
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6
Turn the cutting board and cut two slices along the long side of the tofu, making 36 or so 1 1/2-inch by 2-inch pieces.
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7
Lay out each piece of tofu in the hot pan.
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8
Pour on the dressing and sprinkle on the minced ginger, cumin, salt, and pepper.
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9
Allow to cook for 15 to 20 minutes or until the bottom of each piece is slightly browned.
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10
Flip pieces as they're ready and lightly brown the other side.
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11
Set aside to cool.
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12
While the tofu is cooking, prepare the cucumbers.
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13
Using a mandolin slicer or a regular knife, cut the cucumber lengthwise in 1/8-inch-thick slices.
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14
You should get eight slices out of the cucumber.
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15
Lay one cucumber slice flat on the cutting board.
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16
Place a stack of four pieces of tofu on one end of the cucumber, roll it up, and place a toothpick through the center to keep it in a tight roll.
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17
Repeat until you make eight cucumber tofu rolls (two servings).
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18
Enjoy immediately.
