Description
A refreshing salad with crunchy cucumbers and crispy tofu in a tangy, creamy dressing. Perfect for warm days or as a side dish.
Ingredients
Scale
- 1 large cucumber
- 1 block firm tofu, pressed and cubed
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 tablespoons mayonnaise or vegan alternative
- Salt and pepper to taste
- Sesame seeds for garnish
- Chopped green onions for garnish
Instructions
- Start by preparing the tofu. Heat a pan over medium heat and add a bit of oil. Once hot, add the cubed tofu. Cook until golden brown and crispy on all sides, about 8-10 minutes. Remove from the heat and set aside.
- In a bowl, combine soy sauce, rice vinegar, sesame oil, sugar, and mayonnaise. Mix well to form the dressing.
- Slice the cucumber thinly and add to a large salad bowl.
- Add the crispy tofu to the bowl and pour the dressing over the top. Toss everything together until the cucumber and tofu are well coated.
- Season with salt and pepper to taste. Garnish with sesame seeds and chopped green onions before serving.
Notes
To achieve the crispiest tofu, press it well to remove excess moisture. You can marinate the tofu for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg