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“A light salad or vegan side dish with lots of protein. From"Japanese Vegetarian Cooking", by Leslie Downer.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 cucumber
  • 12 teaspoon salt
  • 6 ounces tofu, well-drained
  • 1 tablespoon vegetable oil
  • Dressing
  • 3 tablespoons rice vinegar
  • 2 tablespoons dashi (basic Japanese soup stock)
  • 1 tablespoon sugar or 1 tablespoon honey
  • 14 teaspoon soy sauce
  • lightly toasted sesame seeds (to garnish, white or black)

Directions

  1. Slice the cucumber into very fine julienne strips.; salt lightly, then place in a colander and cover with a plate and small jar of water to act as a weight. Set aside for 10 minutes to drain, then knead lightly, rinse, and pat dry.
  2. Cut the tofu into 1-inch cubes. Brush a small frying pan with the oil, heat over medium heat, and saute the tofu for 5 minutes until golden. Allow to cool and combine it with the cucumber.
  3. Combine the dressing ingredients in a small saucepan and bring just to a boil, then cool to room temperature.
  4. Toss the salad in the dressing just before serving and heap in small mounds in the centers of 4 deep bowls. Garnish with a sprinkle of sesame seeds.

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