Tofu, Ham, and Cucumber Salad

The tofu business used to be more popular. The vendors used to get on a bicycle and ride around the neighborhood, sounding their horn to sell tofu.

Tofu, Ham, and Cucumber Salad
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba



Beans & Tofu




Calorie count is per serving

Ingredients (Serves 2)

  • 1 block momendofu (300 g)
  • 1 cucumber
  • 3 slices ham
  • [A]

    • 2 tbsp mayonnaise
    • 1 tbsp French dressing

      Store-bought, or made by combining 70 ml of vinegar, 130 ml of olive oil (or vegetable oil), 1 tsp of salt, and a pinch of black pepper, then mixing together thoroughly (easy-to-make quantities).

    • Soy sauce, a small amount
    • Pepper, to taste
  • 2 tbsp parsley (finely chopped)
  • 1/2 tsp salt



Cut the tofu into 1.5 mm cubes. Slice the cucumber into thin rounds, then sprinkle with 1/2 tsp of salt and let sit for about 10 min. When it becomes tender, briefly rinse with water and squeeze out any excess moisture. Cut the ham into squares 1 cm on each side.


Salting the cucumber to draw out the moisture, then squeezing out further moisture, helps keep the finished salad from becoming watery.


In a bowl, combine the tofu, cucumber, ham, the ingredients for [A] (mixed together) and the parsley, and toss to coat.