This Seasoned Tofu & Cucumber is a cold (or room temperature) dish that can be served either by itself as an appetizer/side dish, or salad. Or if you are like me, you may enjoy it on warm rice. It's vegan, oil-free, no heat & cooking required, a perfect dish for a hot summer to keep you feeling light but satisfied!*Total Time does not reflect the time for making rice (optional.)
2tbsp1 stalk thinly sliced scallion green part(topping)
Suggested Option
2servingswarm (cooked) short grain rice of your choice
Instructions
Place the tofu on a plate and put some weight on top. Let it stand for 15-20 minutes to extract water.
Meanwhile, prepare cucumber. In a small prep bowl, combine cucumber and 1/2 tsp of salt. Massage gently. Let it stand for 5-10 minutes to extract water.
After step 1 & 2 are complete, place the tofu over a medium prep bowl and crush (or tear if you like larger chunks) it with hands. Season with another 1/2 tsp of salt and mix well. Next, squeeze the cucumber gently to remove excess water then add to the tofu. Mix well. Season with soy sauce, rice vinegar, and toasted sesame seeds. Mix again.
Serve with ginger and green part of scallion on top. Add a dash of soy sauce for serving (optional.) Or serve over a bowl of rice and pour a drizzle of soy sauce.
Notes
It can be served by itself as an appetizer or a side dish, however, I highly recommend to serve it over a bowl of warm short grain rice (starchy kind.)
If you like more heat from ginger, try leaving the skin on!