Entrees
Japanese Cucumber Salad
Ingredients
RECIPE
Individual
PREPARATION TIME
15 minutes
DIFFICULTY
Low
Elaboration
Cut the tofu into cubes of about 1 cm and coat them in flour.
Slice the cucumber very thinly.
Mix together the soy sauce, sesame oil, Schchimi Nanami togarashi and a pinch of sugar.
Fry the tofu pieces in plenty of oil and drain.
Mix the cucumber with the soy sauce dressing.
Place the tofu on a plate and top with the cucumber.
Sprinkle generously with sesame seeds and serve.
