- One 14 ounce package extra-firm tofu, drained and patted dry
- 1 cup kimchi, finely chopped (7 ounces)
- ¼ cup low-sodium soy sauce
- 2 ½ tbsp. rice vinegar
- 1 tsp. Asian sesame oil
- 2 large European seedless cucumbers, peeled, halved lengthwise and thinly sliced crosswise
- 2 tbsp. mirin
- Kosher salt
- 2 scallions, white and light green parts only, finely chopped
Place the tofu between 2 plates. Weight the top plate with a heavy can and refrigerate.
In medium bowl, combine the chopped kimchi with the soy sauce, 1 tbsp. of the rice vinegar and ½ tsp. of the sesame oil. Drain the tofu and pat dry. Cut the tofu into ¼ inch-thick slices and then cut each slice into 2 triangles. Arrange the tofu triangles on a platter and spoon the kimchi dressing on top. Refrigerate the dressed tofu.
In a medium bowl, toss the cucumbers with the remaining 1 ½ tbsp. of vinegar, ½ tsp. of sesame oil and the mirin. Season with salt. Scatter the scallions over the tofu and serve right away passing the cucumber salad on the side.
The recipe can be prepared through step 2 and refrigerated for up to 6 hours.
