Name: Asian style cucumber and tofu salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 300 gram (9½ ounces) firm tofu; 2 green cucumbers (800g); 1 tablespoon salt; vegetable oil, for deep-frying; 2 teaspoon shredded dried seaweed (wakame) dressing; 1/3 cup (80ml) mirin; 1/4 cup (60ml) rice vinegar; 1 tablespoon japanese soy sauce; 1 tablespoon primary dashi (see recipe page 116); 2 teaspoon sugar

Asian style cucumber and tofu salad

Try this fresh and light Japanese style cucumber and tofu salad for a healthy lunch. The dressing is absolutely divine.

Ingredients

300 gram (9½ ounces) firm tofu

2 green cucumbers (800g)

1 tablespoon salt

vegetable oil, for deep-frying

2 teaspoon shredded dried seaweed (wakame) dressing

1/3 cup (80ml) mirin

1/4 cup (60ml) rice vinegar

1 tablespoon japanese soy sauce

1 tablespoon primary dashi (see recipe page 116)

2 teaspoon sugar

Method

1.Press tofu between two chopping boards with weight on top, raiseone end; stand 25 minutes. Cut into cubes.

2.Halve cucumber lengthways; discard seeds with teaspoon. Slice cucumber thinly; place in colander. Sprinkle with salt; stand 30 minutes. Rinse under cold water; drain, gently squeezing out excess moisture.

3.Meanwhile, make dressing.

4.Heat oil in medium saucepan; deep-fry tofu, in batches, until golden. Drain on absorbent paper.

5.Place cucumber in medium bowl with seaweed and dressing; toss gently to combine.

6.Divide tofu among serving dishes, top with cucumber salad. dressing Stir ingredients in small saucepan over heat, without boiling, about 5 minutes or until sugar dissolves. Cool.

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