CUCUMBER AND TOFU SALAD

Cucumber and Tofu Salad image

Provided by zeldaz51

Categories Soy/Tofu

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

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1/2 cucumber
1/2 teaspoon salt
6 ounces tofu, well-drained
1 tablespoon vegetable oil
3 tablespoons rice vinegar
2 tablespoons dashi (basic Japanese soup stock)
1 tablespoon sugar or 1 tablespoon honey
1/4 teaspoon soy sauce
lightly toasted sesame seeds (to garnish, white or black)

Steps:

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.
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.
Combine the dressing ingredients in a small saucepan and bring just to a boil, then cool to room temperature.
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.

Nutrition Facts : Calories 74.1, Fat 5, SaturatedFat 0.7, Sodium 315.8, Carbohydrate 5.3, Fiber 0.3, Sugar 4.1, Protein 3.1