Recipe

Cucumber Salad Tofu Rice

8 min
Prep Time
2 min
Cook Time
10 min
Total Time
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Cucumber Salad Tofu Rice

Notes

  • This method keeps tofu soft, light, and very quick to prepare.
  • For extra taste, you can mix the soy sauce with a drop of sesame oil before drizzling.
  • Works great with silken tofu for a smoother texture.

Ingredients

200 g Soft or firm tofu
- Cucumber: 1 pc, thinly sliced
- Cooked rice (white or multigrain): 2 bowls
1 tbsp Soy sauce
1 tsp Sesame oil
1 tsp Rice vinegar (or lemon juice)
- Salt: a pinch
- Black pepper: a pinch
1/2 tsp Sesame seeds(for garnish)
1 tbsp Green onion chopped

Steps to Make Cucumber Salad Tofu Rice

  1. Slice the cucumber and place it in a bowl. Drizzle with rice vinegar, sesame oil, a pinch of salt, and black pepper. Toss lightly and set aside.
  2. For the tofu, cut into cubes and either pour hot water over them to warm, or microwave for about 1–2 minutes until heated through. Drain any excess water.
  3. Assemble the bowl with warm rice, top with the softened tofu, and add cucumber salad on the side. Finish with soy sauce drizzled over the tofu, then garnish with sesame seeds and green onion.