Chilled Silken Tofu with Wasabi, Lime, and Cucumbers

• 1/4 cup fresh lime juice
• 2 tsp. coconut nectar or honey
• 1 tsp. rice vinegar
• 1/2 tsp. sea salt
• 1/2 English cucumber, spiral sliced or thinly sliced into half moons (1 cup)
• 1/4 cup gluten-free soy sauce or tamari
• 2 Tbs. lime juice
• 4 tsp. coconut nectar or sugar
• 4 tsp. rice vinegar
• 1 Tbs. wasabi paste
• 1 tsp. minced fresh ginger
• 2 12-oz. blocks firm silken tofu, drained, chilled, each cut into
• 4 squares
• 3 Tbs. finely chopped green onion
• 2 tsp. white sesame seeds

1. To make Cucumbers: Whisk together lime juice, coconut nectar, vinegar, and salt in bowl.
2. Stir in cucumber, and set aside.
3. To make Dressing: shake together all ingredients in sealed jar.
4. To make Tofu: Place tofu squares on platter or in shallow bowls.
5. Spoon 1 Tbs.
6. Dressing atop each tofu square, and sprinkle with green onion.
7. Drain Cucumbers, discard brine, and mound 2 Tbs.
8. Cucumbers atop each tofu square.
9. Sprinkle with sesame seeds.

lime juice, coconut nectar, rice vinegar, salt, cucumber, soy sauce, lime juice, coconut nectar, rice vinegar, wasabi paste, fresh ginger, blocks firm silken, squares, green onion, white sesame seeds

Taken from www.vegetariantimes.com/recipe/chilled-silken-tofu-with-wasabi-lime-and-cucumbers/ (may not work)