Japanese Tofu Salad

Dense cubes of firm tofu paired with the watery crunch of cucumber. Wakame seaweed adds a briny note, while soy sauce and sesame oil create a powerful umami coating.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 259
• Protein: 18 g
• Carbs: 8 g
• Fat: 18 g

Ingredients

• 400 g firm tofu ( pressed and cubed )
• 1 piece Cucumber ( thinly sliced )
• 10 g wakame seaweed ( rehydrated and squeezed )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 3 tbsp soy sauce
• 1 tbsp Rice vinegar
• 2 tbsp Sesame oil
• 1 tbsp Sesame seed
• 1 tsp Ginger ground

Instructions

1. Press the tofu

   Wrap the tofu in a clean cloth. Place a weight on top for 15 minutes to extract excess water. The flesh should become firm and no longer release liquid to the touch.

2. Rehydrate the seaweed

   Submerge the wakame seaweed in a bowl of cold water. They will double in volume and regain a supple, elastic texture under your fingers.

3. Cut the vegetables

   Slice the cucumber into thin, even rounds. Thinly slice the green onions on a bias. The cuts must be clean for a pleasant mouthfeel.

4. Make the dressing

   In a bowl, combine the soy sauce, rice vinegar, sesame oil, and ginger. Whisk to bind the liquids until the sauce lightly coats the back of the spoon.

5. Final assembly

   Cut the tofu into 2 cm cubes. Gently mix with the vegetables and drained seaweed. Sprinkle with sesame seeds. The oil's fat should make every ingredient shine.

Chef's tips

• Don't skip pressing the tofu; it allows it to absorb the sauce instead of diluting it.
• For even crunchier cucumbers, let them sweat with a pinch of salt for 10 minutes before rinsing.

Storage

Consume immediately. Tofu and cucumber release water in the fridge, which softens the dish.