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Fuwa Fuwa Cucumber Salad (in a bap)

A salad inspired by my time in Japan a year ago of soft or silken tofu with cucumber and mint is the perfect way to start the day, delicious, nutritious and wonderfully summery!

Serves one

Takes 5 minutes (5 prep)

100g silken or soft tofu

4 leaves of fresh mint

1 tbsp olive oil

1 tsp rice vinegar

1/2 tsp salt

1/2 tsp pepper

1/4 of an average cucumber (8-10cm)

NOTE: This goes very well as a sandwich filler, as seen in the photo above! Simply toast some bread or a halved bun lightly and fill it up!

Mash your soft tofu in a small bowl using the back of a fork. For a smoother texture, especially if you are using silken tofu, use a small food processor to blend the tofu until smooth.

Slice the mint leaves and add them, with all the remaining ingredients apart from the cucumber, to the tofu and mix well.

Finely slice the cucumber and add it to the tofu, mixing well. Alternately, serve the tofu mix atop the sliced cucumber, or layered in a sandwich. Garnish with a sprig of mint and a crack of black pepper.

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