Spicy Asian Tofu with Cucumber Salad
- TOTAL TIME: 20 MIN
- SERVINGS: 6
Kimchi is a traditional Korean condiment made with spicy fermented cabbage (and, sometimes, other vegetables). It's available in the refrigerated section of some supermarkets and at most Asian markets.
- One 14-ounce package extra-firm tofu, drained and patted dry
- 1 cup kimchi, finely chopped (7 ounces)
- 1/4 cup low-sodium soy sauce
- 2 1/2 tablespoons rice vinegar
- 1 teaspoon Asian sesame oil
- 2 tablespoons mirin
- Kosher salt
- 2 scallions, white and light green parts only, finely chopped
- 2 large European seedless cucumbers (2 pounds total)—peeled, halved lengthwise and thinly sliced crosswise
- Place the tofu between 2 plates. Weight the top plate with a heavy can and refrigerate for 15 minutes.
- Meanwhile, in a medium bowl, combine the chopped kimchi with the soy sauce, 1 tablespoon of the rice vinegar and 1/2 teaspoon of the sesame oil. Drain the tofu and pat dry. Cut the tofu into 1/4-inch-thick slices and then cut each slice into 2 triangles. Arrange the tofu triangles on a platter and spoon the kimchi dressing on top. Refrigerate the dressed tofu for 5 minutes.
- Meanwhile, in a medium bowl, toss the cucumbers with the remaining 1 1/2 tablespoons of vinegar, 1/2 teaspoon of sesame oil and the mirin. Season with salt. Scatter the scallions over the tofu and serve right away, passing the cucumber salad on the side.
A citrusy, low-alcohol, off-dry Riesling will contrast with the salty soy sauce and the Asian spices here. Pick a light, crisp bottling, from Washington State or New Zealand.