Ginger Cucumber Salad

Directions

1. 1
   Mix together the vinegar, ginger, sugar, and salt and toss with the cucumbers.
2. 2
   Let stand for at least 1 hour (if its a warm day, and youre going to marinate for more than an hour, refrigerate).
3. 3
   Drain off the excess liquid.
4. 4
   Just before serving, put the oil in a skillet and turn the heat to medium; a minute later, add the onion and turmeric.
5. 5
   Cook until softened, about 5 minutes.
6. 6
   Stir this mixture into the cucumbers, garnish with the sesame seeds, and serve.
7. 7
   In step 2, add 2 stemmed and minced small green chiles, preferably Thai, and 10 whole peppercorns to the skillet with the onion.
8. 8
   The peppercorns will become fragrant and brown slightly.
9. 9
   You do not need to remove them from the panthey are deliciousbut your guests should be forewarned.
10. 10
    In step 2, press the water from an 8-ounce block of firm tofu (see page 491).
11. 11
    Brown it on both sides in the oil in a nonstick skillet, then remove and cook the onion.
12. 12
    Cut the tofu into 1/2-inch strips and add to the salad.