Best 2 Sesame Cucumber Tofu Salad Recipes

Searching for a delectable vegetarian dish bursting with refreshing flavors and textures? Look no further than our carefully curated collection of sesame cucumber tofu salad recipes. This delightful salad is an explosion of taste, featuring tender tofu, crisp cucumbers, and a delectable sesame dressing that harmonizes all the ingredients. Prepare to embark on a culinary journey that will tantalize your taste buds and leave you feeling revitalized.

Here are our top 2 tried and tested recipes!

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

Ming's Sesame Tofu and Cucumber Salad with Soy Sauce Eggs image

Provided by Ming Tsai

Categories appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 tablespoons rice wine vinegar
2 tablespoons thin soy sauce
2 tablespoons tahini
1 tablespoon sesame seed oil
1 teaspoon sugar
1/2 cup canola oil
2 tablespoons sliced scallions, green part only
1 packages firm tofu, cut into 1/2-inch cubes
1 package enoki mushrooms
1 cucumber peeled, seeded and 1/16-inch slices
1/4 cup toasted sesame seeds, for garnish
6 soy sauce eggs, recipe follows
6 eggs
2 cups soy sauce
1 cup water
1 slice ginger
1/2 teaspoon five-spice powder

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

Sesame Cucumber Tofu Salad image

Make and share this Sesame Cucumber Tofu Salad recipe from Food.com.

Provided by Making Stuff

Categories Soy/Tofu

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons tahini
1 tablespoon sesame seed oil
1 teaspoon sugar
1/2 cup canola oil
2 tablespoons sliced scallions, green part only
12 ounces firm tofu, cut into 1/2 inch cubes
1 cucumber, peeled seeded and 1/16 inch slices
1/4 cup toasted sesame seeds, for garnish

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.

Tips:

To save time, use pre-cooked tofu. Extra firm tofu is best for this recipe, but you can also use firm tofu if that's what you have on hand.
If you don't have rice vinegar, you can substitute white vinegar or apple cider vinegar. Just be sure to use half the amount, as rice vinegar is more concentrated.
If you want a spicier salad, add a pinch of red pepper flakes or a drizzle of Sriracha sauce.
This salad is best served fresh, but it will keep in the refrigerator for up to 3 days.

Conclusion:

This sesame cucumber tofu salad is a refreshing and flavorful dish that's perfect for a light lunch or dinner. It's also a great way to use up leftover tofu. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite.

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