- 1 large cucumber (washed)
- 1 block tofu
- 2 Tbsps umeboshi paste
- 2 scallions (finely cut)
- Nori flakes
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.