Ingredients
* One 14-ounce package extra-firm tofu, drained and patted dry
* 1 cup kimchi, finely chopped (7 ounces)
* 1/4 cup low-sodium soy sauce
* 2 1/2 tablespoons rice vinegar
* 1 teaspoon Asian sesame oil
* 2 large European seedless cucumbers (2 pounds total)—peeled, halved lengthwise and thinly sliced crosswise
* 2 tablespoons mirin
* Kosher salt
* 2 scallions, white and light green parts only, finely chopped

Directions
1. Place the tofu between 2 plates. Weight the top plate with a heavy can and refrigerate for 15 minutes.
2. Meanwhile, in a medium bowl, combine the chopped kimchi with the soy sauce, 1 tablespoon of the rice vinegar and 1/2 teaspoon of the sesame oil. Drain the tofu and pat dry. Cut the tofu into 1/4-inch-thick slices and then cut each slice into 2 triangles. Arrange the tofu triangles on a platter and spoon the kimchi dressing on top. Refrigerate the dressed tofu for 5 minutes.
3. Meanwhile, in a medium bowl, toss the cucumbers with the remaining 1 1/2 tablespoons of vinegar, 1/2 teaspoon of sesame oil and the mirin. Season with salt. Scatter the scallions over the tofu and serve right away, passing the cucumber salad on the side.

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• pajeon recipe