Cucumber-Tofu Salad


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  • Total Time:
  • Servings: 6
KEY: Spring, Asian, Salads, Side Dishes, Basic/Easy, Fast, Healthy, Make Ahead, No-Cook, Vegetarian, Web Exclusive, Dinner, Lunch

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  • 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

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