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.
Photographed by Takeshi Noguchi
Beans & Tofu
Calorie count is per serving
Ingredients (Serves 2)
- 1 block momendofu (300 g)
- 1 cucumber
- 3 slices ham
- 2 tbsp mayonnaise
- 1 tbsp French dressingNote
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.