Cucumber And Tofu Salad

• 1/2 cucumber
• 1/2 teaspoon salt
• 6 ounces tofu, well-drained
• 1 tablespoon vegetable oil
• Dressing
• 3 tablespoons rice vinegar
• 2 tablespoons dashi (basic Japanese soup stock)
• 1 tablespoon sugar or 1 tablespoon honey
• 1/4 teaspoon soy sauce
• lightly toasted sesame seeds (to garnish, white or black)

1. 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.
2. 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.
3. Combine the dressing ingredients in a small saucepan and bring just to a boil, then cool to room temperature.
4. 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.

cucumber, salt, vegetable oil, dressing, rice vinegar, basic japanese soup, sugar, soy sauce, sesame seeds

Taken from www.food.com/recipe/cucumber-and-tofu-salad-512237 (may not work)