Miso-glazed tofu with cucumber and sesame

Ingredients

For 1 serving

• Tofu160 g
• Miso16 g
• Cucumber120 g
• Sesame seeds4 g
• Rice vinegar10 ml

Contains: soy, sesame

In season: June – September

Method

1. Drain the tofu, pat it well dry with kitchen paper and cut it into slices about 1 cm thick.
2. In a small bowl loosen the miso with the rice vinegar and a teaspoon of water, stirring until smooth.
3. Wash the cucumber, trim it and slice it into thin rounds.
4. Brush the tofu slices with the miso paste on both sides.
5. Cook them in a non-stick frying pan over medium heat for 2 minutes per side, until a caramelised crust forms; miso burns quickly, so don't turn the heat up.
6. Serve the tofu with the cucumber and sprinkle with the sesame seeds.