Cucumber-Tofu Salad


Slideshow:  More Tofu Dishes

Slideshow:  Make-Ahead Picnic Salads


  • Total Time:
  • Servings: 6

Related Video

More Videos
How to Make Creamy Riced Potatoes


  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons unseasoned rice vinegar
  • 1/2 teaspoon toasted sesame oil
  • 1 scallion, thinly sliced
  • 1 1/2 teaspoons minced fresh ginger
  • 4 Japanese or Kirby cucumbers, cut into 1/2-inch pieces
  • 14 ounces firm tofu, cut into 1/2-inch pieces

How to make this recipe

  1. In a medium bowl, whisk the soy sauce and rice vinegar with the sesame oil, scallion and fresh ginger. Add the cucumbers and tofu and toss gently, then serve right away.

Make Ahead

The salad can be refrigerated for up to 3 hours.

Contributed By Published June 2012

480103 recipes/cucumber-tofu-salad 2013-12-06T23:23:08+00:00 Grace Parisi spring|asian|salads|side-dishes|6|basic-easy|fast|healthy|make-ahead|no-cook|vegetarian|web-exclusive|weeknight-dinner|lunch june-2012,grace parisi,cucumber salad,tofu salad,asian salad,vegetarian salad recipes,cucumber-tofu-salad 480103

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5