• 1 large cucumber (washed)

  • 1 block tofu

  • 2 Tbsps umeboshi paste

  • 2 scallions (finely cut)

  • Nori flakes
Stuffed Cucumbers

Cut the cucumbers length-ways and scoop out the center with a spoon.

Place the scallions in a suribachi and crush to a paste. (Alternately, you can use a blender to puree them.)

Cut the tofu and steam for 5 minutes.

Add the umeboshi paste and steamed tofu, mash them together.

Fill the cucumber with the tofu mixture.

Cut the cucumbers into ½ inch pieces and serve garnished with nori flakes.