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Chilled Cucumber and Tofu Salad

A quick and refreshing salad courtesy of Keegan Fong from Los Angeles’ Woon.

Keegan Fong

10 Minutes
4 - 6 Servings
Easy
Ingredients
  • For the Salad:
  • 8 ounces baked tofu, cut into 1/2” cubes
  • 1 1/2 pounds Persian cucumbers (4-5, enough to match the tofu) - roll cut into 1/2” pieces
  • 2 tablespoons cilantro, finely chopped (omit if cilantro adverse)
  • For the Dressing:
  • 1/4 cup light soy sauce
  • 1/4 cup dark vinegar
  • 3 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon chili sauce
Instructions
    1.

    Toss the tofu, cucumbers and cilantro in a large bowl so everything is evenly distributed.

    2.

    Combine dressing ingredients in a separate, smaller bowl and stir well to combine.

    3.

    Pour the dressing over the tofu, cucumbers and cilantro and mix well.

    4.

    The salad keeps for up to 3 days in the refrigerator. Eat it while it’s super fresh or let it marinate—it only gets better with time.