Japanese Tofu Salad
Ingredients
- 400 gfirm tofu (pressed and cubed)
- 1 pcCucumber (thinly sliced)
- 10 gwakame seaweed (rehydrated and squeezed)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 3 tbspsoy sauce
- 1 tbspRice vinegar
- 2 tbspSesame oil
- 1 tbspSesame seed
- 1 tspGinger ground
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Tofu and cucumber release water in the fridge, which softens the dish.
