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Tamari-Marinated Tofu-Cucumber Salad

Looking for healthy Eastern-inspired recipes? Ming Tsai serves up this nutritious salad in episode 8 of Simply Ming Series 7.


  • 3 tablespoons wanjashan organic wheat-free tamari

  • 2 tablespoon naturally brewed rice vinegar

  • 1 heaping teaspoon minced chile (jalapeno or serrano)

  • 4 tablespoons extra virgin olive oil

  • 1 red onion, halved, sliced into long pieces

  • 1 block firm tofu, cut into 1/2-inch slices width wise

  • 1 english cucumber, mandoline thin slices

  • kosher salt and freshly ground black pepper to taste


  • 1.

    In a bowl, whisk together the tamari, naturally brewed rice vinegar, chile and extra virgin olive oil. Season.

  • 2.

    In a dish, spread out the onion and place tofu on top. Cover with vinaigrette and marinate in fridge for 1 hour. Remove tofu slices and transfer to a platter. Toss in cucumbers with the marinated onions.

  • 3.

    Place on top of tofu and serve.

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