Cucumber And Tofu Salad

• 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

1. Press the tofu between two cutting boards with a weight on top. Raise one end and let stand for 25 mins. Cut into cubes.
2. 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.
3. Meanwhile, for the dressing, stir all ingredients in a small saucepan on medium heat, without boiling, about 5 mins or until sugar dissolves. Cool.
4. Heat the oil in a medium saucepan on medium heat. Deep-fry the tofu, in batches, until golden. Drain on paper towels.
5. Place the cucumber in a medium bowl with the seaweed and dressing; toss gently to combine.
6. Divide the tofu among the serving dishes. Top with cucumber salad and serve.

cucumbers, salt, vegetable oil, dressing, mirin, rice vinegar, soy sauce, dashi, sugar

Taken from recipes-plus.com/api/v2.0/recipes/37030 (may not work)