Tofu, Cucumber and Wakame Salad Recipe
A light salad with delicate tofu, crunchy cucumber and soaked wakame seaweed is a classic Japanese side dish for dinner. The sweet-and-sour dressing with rice vinegar and soy sauce makes it very refreshing. It’s a great way to sneak seaweed into your everyday menu without extreme flavors.
Prep Time
20 min
Total Time
20 min
Servings
3
Ingredients
- tofu - 200 g
- cucumber - 200 g
- wakame - 5 g
- rice vinegar - 25 ml
- soy sauce - 15 ml
- sugar - 5 g
- sesame oil - 5 ml
- sesame seeds - 5 g
- salt - 2 g
- water - 200 ml
Main Ingredient:
tofu
Preparation
- Put the dried wakame into a small bowl and pour cold water over it. Set aside for 10 minutes, until the seaweed swells and softens, then drain it in a sieve and gently squeeze out the excess water with your hand.
- Wash the cucumber; if the skin is thick, you can partially peel it in lengthwise strips. Slice it into thin half-moons. Sprinkle with a pinch of salt, mix and set aside for 5–10 minutes until it releases some juice, then gently squeeze in your hands or in a sieve.
- Remove the tofu from the package, pat it very dry with paper towels, then cut it into cubes about 1.5 cm on each side.
- In a small bowl, mix the rice vinegar, soy sauce, sugar and sesame oil until the sugar dissolves. Taste the dressing – it should be slightly sour, a bit sweet and salty at the same time.
- In a larger bowl, combine the cucumber, wakame and tofu. Mix gently so the tofu doesn’t fall apart.
- Pour the prepared dressing over the salad and again mix very gently so that all the ingredients are lightly coated with the marinade.
- Sprinkle the top with sesame seeds and let the salad sit for 5–10 minutes at room temperature so the flavors meld. Serve slightly chilled.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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