Spicy Asian Tofu with Cucumber Salad

1. 1

   Place the tofu between 2 plates.

2. 2

   Weight the top plate with a heavy can and refrigerate for 15 minutes.

3. 3

   Meanwhile, in a medium bowl, combine the chopped kimchi with the soy sauce, 1 tablespoon of the rice vinegar and 1/2 teaspoon of the sesame oil.

4. 4

   Drain the tofu and pat dry.

5. 5

   Cut the tofu into 1/4-inch-thick slices and then cut each slice into 2 triangles.

6. 6

   Arrange the tofu triangles on a platter and spoon the kimchi dressing on top.

7. 7

   Refrigerate the dressed tofu for 5 minutes.

8. 8

   Meanwhile, in a medium bowl, toss the cucumbers with the remaining 1 1/2 tablespoons of vinegar, 1/2 teaspoon of sesame oil and the mirin.

9. 9

   Season with salt.

10. 10

    Scatter the scallions over the tofu and serve right away, passing the cucumber salad on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.