How to make tofu and cucumber cold salad?

Today, I will share with you a simple and delicious recipe for cold tofu and cucumber. This is a low-fat cold salad, which is very comfortable to eat, with low cost, and can be full without adding meat. Eating more will not be a burden, and it is a very suitable food in summer. To tell the truth, I really haven't eaten together before, but I like it very much after tasting it. In addition to complementary tastes, it is also more nutritious.

Cucumber tofu

Ingredients: 400g cucumber, 200g tofu, 2g salt, 20g soy sauce, 0g vinegar10g sesame oil10g garlic.

Manufacturing method and steps

1. Tofu is cut into cubes. Tofu tends to turn sour in summer. You'd better buy fresh tofu now. The texture of tofu varies from place to place. It doesn't matter, it can be used to cook this dish.

2. Boil boiling water in a small pot, add a little salt to the water, and put the tofu blocks on it to boil. Take them out and cool them for later use. If you want to eat cold vegetables, you can use ice water if it is too cold.

3. Wash the fresh cucumber, gently peel off a part of the skin with a peeling knife, put it on the chopping board, pat it loose with a knife and cut it into cucumber slices. Shoot first and then cut. Cucumber slices are easier to taste and taste better. You can put the cucumber in the refrigerator in advance and take it out for direct use. Cucumber is cold and tastes crisper.

4. Put tofu and cucumber slices into a large bowl, add soy sauce, salt, vinegar, sesame oil and a spoonful of garlic and mix well. Tofu mixed with cucumber is ready.

skill

What I'm doing now is mixing vegetables, and I use very little oil, salt, sauce and vinegar, which is half of the normal amount. Less oil and less salt is also to eat healthier. So I didn't write down the specific amount of seasoning for this dish, I just need to add it myself.