Cold Tofu with Cucumber Vinegar is a simple Japanese-inspired chilled side dish of silken bean curd topped with a bright, grated cucumber vinegar dressing. It's light, refreshing, and ready to serve in under 10 minutes.
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<span style="font-weight: 400;">Finely grate the cucumber and scrape into a small bowl. Stir in the dashi, shoyu, and vinegar. Place each square of cold tofu on a small saucer and spoon the dressing onto the center of each square. Serve cold.</span>
Store tofu and dressing separately in airtight containers in the refrigerator for up to 2 days; combine just before serving.
Cut and chill the tofu separately, then prepare the cucumber dressing no more than 2 hours before serving. Spoon the dressing onto tofu just before serving to prevent it from becoming watery.
Silken tofu is essential for this dish—it has a delicate, custard-like texture that pairs perfectly with the light dressing. Firm or extra-firm tofu will not yield the same result.
Yes. Use vegetable broth or a light kombu or bonito dashi substitute, though the flavor will be slightly less authentic.
Yes, as written it is fully vegan if your shoyu (soy sauce) is certified vegan. Most standard shoyu is plant-based.
Handle the tofu gently when cutting and transferring to saucers. Use a sharp knife and make slow, deliberate cuts rather than sawing motions.
