Active Time
N/A
Total Time
20 MIN
Yield
Serves : 6

How to Make It

Step

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.

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