Ming's Sesame Tofu and Cucumber Salad with Soy Sauc

Name: Ming's Sesame Tofu and Cucumber Salad with Soy Sauce Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons rice wine vinegar; 2 tablespoons thin soy sauce; 2 tablespoons tahini; 1 tablespoon sesame seed oil; 1 teaspoon sugar; 1/2 cup canola oil; 2 tablespoons sliced scallions, green part only; 1 packages firm tofu, cut into 1/2-inch cubes; 1 package enoki mushrooms; 1 cucumber peeled, seeded and 1/16-inch slices; 1/4 cup toasted sesame seeds, for garnish; 6 soy sauce eggs, recipe follows; 6 eggs; 2 cups soy sauce; 1 cup water; 1 slice ginger; 1/2 teaspoon five-spice powder

Servings: persons

3 tablespoons rice wine vinegar
2 tablespoons thin soy sauce
2 tablespoons tahini
1 tablespoon sesame seed oil
1 teaspoon sugar
1/2 cup canola oil
2 tablespoons sliced scallions, green part only
1 packages firm tofu, cut into 1/2-inch cubes
1 package enoki mushrooms
1 cucumber peeled, seeded and 1/16-inch slices
1/4 cup toasted sesame seeds, for garnish
6 soy sauce eggs, recipe follows
6 eggs
2 cups soy sauce
1 cup water
1 slice ginger
1/2 teaspoon five-spice powder

1
In a mixing bowl, whisk together vinegar, soy, tahini, sesame oil, and sugar.
2
Drizzle in canola oil to emulsify.
3
Season.
4
Toss with scallions, tofu, mushrooms, and cucumbers.
5
Check for flavor.
6
Plate salad and garnish with wedges of soy sauce eggs.
7
Soft boil the eggs to the just-coagulated stage, and placed immediately in cold water.
8
Tap eggs gently all over to cover with cracks.
9
Add the eggs to pot filled with 1 cup soy sauce and 1 cup water (enough to cover 6 eggs), 1 slice of ginger, and half teaspoon of five-spice powder.
10
Simmer over low heat for 25 to 30 minutes, then let steep for another 1/2 hour.
11
Crack open the eggs and peel them, then slice into wedges.

897

kcal

Calories

Fat

Carbs

Protein

Fat 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

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 3 tablespoons rice wine vinegar, 2 tablespoons thin soy sauce, 2 tablespoons tahini, 1 tablespoon sesame seed oil, and more.

Yes, Ming's Sesame Tofu and Cucumber Salad with Soy Sauce Eggs 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!

Ming's Sesame Tofu and Cucumber Salad with Soy Sauce Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions