Sesame Cucumber Tofu Salad Food

SESAME TOFU SALAD

Steps:

• To make the dressing: Put the soy sauce, vinegar, ginger, brown sugar, sesame oil, red pepper flakes, garlic and 2/3 cup of the olive oil into a blender. Blend until completely emulsified. Taste the dressing and adjust to your taste, adding more vinegar or sugar as needed. Pour half of the dressing into a jar and refrigerate for the salad.
• Put the tofu cubes into a bowl and pour over the remaining dressing. Cover and refrigerate for at least an hour.
• Remove the tofu from the dressing and pat dry. Heat the remaining 2 tablespoons olive oil in a nonstick skillet over medium-high heat. Cook the tofu on all sides until nicely browned and crisp, about 10 minutes. Toss in the sesame seeds and cook for another minute. Remove to a paper towel-lined plate.
• To assemble the salad, put the mixed greens, halved tomatoes and sliced onion in a large bowl. Pour on half the remaining dressing, reserving the rest for later use. Toss to coat. Arrange the tofu and mandarin oranges all over the greens. Serve immediately.

QUICK AND EASY ASIAN SESAME CUCUMBER SALAD

Steps:

• Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.
• Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.
• Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.

TOFU AND HERB SALAD WITH SESAME

Steps:

• Make the sauce: In a small bowl, put ground sesame seeds, lime, ginger, chile, sesame oil and soy sauce. Add yogurt and stir to combine. Season with salt and pepper. (If necessary, thin with a little water.) Set aside.
• On individual plates, arrange watercress, parsley and cilantro, then the mixed herbs. Scatter cucumber slices here and there. Top with the tofu cubes. Sprinkle with salt and pepper.
• Drizzle sauce over each plate, and garnish with sesame seeds, if desired.

MING'S SESAME TOFU AND CUCUMBER SALAD WITH SOY SAUCE EGGS

Steps:

• In a mixing bowl, whisk together vinegar, soy, tahini, sesame oil, and sugar. Drizzle in canola oil to emulsify. Season. Toss with scallions, tofu, mushrooms, and cucumbers. Check for flavor. Plate salad and garnish with wedges of soy sauce eggs.
• Soft boil the eggs to the just-coagulated stage, and placed immediately in cold water.
• Tap eggs gently all over to cover with cracks.
• Add the eggs to pot filled with 1 cup soy sauce and 1 cup water (enough to cover 6 eggs), 1 slice of ginger, and half teaspoon of five-spice powder. Simmer over low heat for 25 to 30 minutes, then let steep for another 1/2 hour.
• Crack open the eggs and peel them, then slice into wedges.

SESAME CUCUMBER TOFU SALAD

Steps:

• In a mixing bowl, whisk together vinegar, soy, tahini, sesame oil, and sugar.
• Drizzle in canola oil to emulsify.
• Season.
• Toss with scallions, tofu, and cucumbers.
• Check for flavor.
• Plate salad and garnish with wedges of eggs.

STIR-FRIED CUCUMBER WITH TOFU

Steps:

• Place cucumbers in a bowl, add 1 teaspoon salt, and gently massage the pieces. (This helps to release some of the water.) Let stand for 10 to 15 minutes until the cucumbers are slightly wet and pliable to the touch.
• Prepare the sauce: In a small bowl, whisk together all the ingredients with 1 tablespoon water.
• Prepare the stir-fry: Heat a wok or a large skillet over high. When smoking hot, add 2 tablespoons vegetable oil. Add the tofu, season generously with salt and pepper, and stir-fry for 3 to 4 minutes until the tofu is partly golden. Transfer to a bowl and set aside. Wipe the wok or skillet clean, and keep off the heat until the cucumbers are ready.
• Drain the cucumbers and rinse under cold running water. Drain well, then pat dry with a clean kitchen towel.
• Heat the wok or skillet back over high heat. When hot, add the remaining 1 tablespoon vegetable oil. Add the garlic and allow to sizzle for just 10 seconds, then toss in the cucumbers, stir-frying for 2 minutes. Return the tofu to the wok and toss well.
• Add the sauce and cook, stirring, for 30 seconds to 1 minute, until the cucumbers look glossy. Taste and season well with salt and white pepper. Top with scallions and sesame seeds, and serve with rice, if using.

CUCUMBER AND TOFU SALAD

Steps:

• Slice the cucumber into very fine julienne strips.; salt lightly, then place in a colander and cover with a plate and small jar of water to act as a weight. Set aside for 10 minutes to drain, then knead lightly, rinse, and pat dry.
• Cut the tofu into 1-inch cubes. Brush a small frying pan with the oil, heat over medium heat, and saute the tofu for 5 minutes until golden. Allow to cool and combine it with the cucumber.
• Combine the dressing ingredients in a small saucepan and bring just to a boil, then cool to room temperature.
• Toss the salad in the dressing just before serving and heap in small mounds in the centers of 4 deep bowls. Garnish with a sprinkle of sesame seeds.