Japanese Cucumber SaladSubmitted by: BIPOLARPRINCESS
80 ml mirin
60 ml rice vinegar
1 tablespoon soy sauce
200 gr. Tofu
2 teaspoons wakame seaweed
Mix in a bowl mirin, rice vinegar, soy sauce and a little bit of sugar. Cook on low heat without letting it boil, for about 5 minutes.
Cut the tofu in dices. Fried the tofu on oil and then remove the excess of fat with kitchen paper.
Mix all the ingredients and put the seaweed before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user BIPOLARPRINCESS.