- 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.
The recipe can be prepared through Step 2 and refrigerated for up to 6 hours.
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.