Chilled Cucumber and Tofu Salad
A quick and refreshing salad courtesy of Keegan Fong from Los Angeles’ Woon.
salad | tofu | cucumber
This simple salad is perfect for hot days and can be served as either a side or as a light meal. Slicing up Persian cucumbers is a great way to debut your knife skills after you’ve mastered the roll cut and our
Limited Edition 6-inch Chef Knife
is the best blade for the job. For the tofu, we recommend
House Foods Baked Tofu
but any baked tofu, marinated or plain will do. Make sure to use some sort of baked tofu, usually wrapped in plastic, rather than the water-packed kind, to get the right balance of textures.
This recipe is courtesy of Chef Keegan Fong of Woon in Los Angeles. It has long been a favorite in his household since he was a kid and it is featured at his restaurant as well. You can enjoy the salad right away when everything is crisp, or let it marinate for a day or so.
For the Salad:
ounces baked tofu, cut into 1/2” cubes
pounds Persian cucumbers (4-5, enough to match the tofu) - roll cut into 1/2” pieces
tablespoons cilantro, finely chopped (omit if cilantro adverse)
For the Dressing:
cup light soy sauce
cup dark vinegar
tablespoons rice vinegar
tablespoon sesame oil
tablespoon chili sauce
Toss the tofu, cucumbers and cilantro in a large bowl so everything is evenly distributed.
Combine dressing ingredients in a separate,
and stir well to combine.
Pour the dressing over the tofu, cucumbers and cilantro and mix well.
The salad keeps for up to 3 days in the refrigerator. Eat it while it’s super fresh or let it marinate—it only gets better with time.