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1. Cut 1 cucumber into 4 cm lengths, peel each piece around in a thin sheet, then cut it into strips, salt lightly, rinse in water and squeeze dry. Instead of cucumber, you may use blanched spinach cut into 4-5 cm lengths. 2. Grind 1 Tbsp sesame oil and 2 Tbsp ground sesame with salt finely in a grinder. 3. Add the sesame sauce from step 2 to 1/3 block of tofu, mash until smooth and season with soy sauce and salt. Toss the cucumber or blanched spinach from step 1 in this sesame sauce and serve on a plate. |
