Cucumber And Tofu Salad - cooking recipe

Ingredients

10 oz firm tofu
2 None cucumbers
1 tbsp salt
None None Vegetable oil, for deep-frying
2 tsp shredded dried seaweed (wakame)
None None FOR THE DRESSING
1/3 cup mirin
1/4 cup rice vinegar
1 tbsp Japanese soy sauce
1 tbsp dashi
2 tsp sugar

Preparation

Press the tofu between two cutting boards with a weight on top. Raise one end and let stand for 25 mins. Cut into cubes.
Halve the cucumber lengthwise; scoop out the seeds with a teaspoon. Slice the cucumber thinly and place in a colander. Sprinkle with salt and let stand for 30 mins. Rinse under cold water and drain, gently squeezing out the excess moisture.
Meanwhile, for the dressing, stir all ingredients in a small saucepan on medium heat, without boiling, about 5 mins or until sugar dissolves. Cool.
Heat the oil in a medium saucepan on medium heat. Deep-fry the tofu, in batches, until golden. Drain on paper towels.
Place the cucumber in a medium bowl with the seaweed and dressing; toss gently to combine.
Divide the tofu among the serving dishes. Top with cucumber salad and serve.