Recipes

In a large bowl, toss the cucumbers with the vinegar, lemon juice, sugar, and a pinch of salt. Let sit while you prepare the remaining ingredients.

Heat 1 tablespoon oil in a small saucepan over medium heat. Add the ginger and cook until fragrant, about 1 minute. Add the scallions, reduce heat to low, and cook, stirring occasionally, until softened and jammy, about 10-15 minutes. Season with salt to taste and set aside.

Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden brown and crisp on all sides, about 8-10 minutes total. Season lightly with salt.

Transfer the hot tofu to a bowl and toss with the warm ginger-scallion mixture until evenly coated.

Add the arugula or mizuna to the cucumber mixture and toss gently to combine. Arrange on a serving platter or divide among plates.

Spoon the ginger-scallion tofu over the cucumber salad and serve immediately.

A crunchy, refreshing cucumber salad topped with crispy tofu and a savory ginger-scallion sauce that ties everything together.