Description
A refreshing and crunchy Asian-inspired cucumber salad paired with crispy tofu for a light yet satisfying meal.
Ingredients
Scale
- 2 medium cucumbers, thinly sliced
- 200g firm tofu, cubed and pan-fried until crispy
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp honey or maple syrup
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1 tbsp toasted sesame seeds
- 1 red chili, thinly sliced (optional)
- Fresh cilantro for garnish
Instructions
- Slice cucumbers thinly and place them in a bowl.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, garlic, and ginger.
- Pour the dressing over the cucumbers and toss gently.
- Pan-fry tofu cubes until golden and crispy, then set aside.
- Add crispy tofu to the cucumber salad.
- Sprinkle with sesame seeds, chili (if using), and cilantro.
- Toss lightly and serve immediately.
Notes
- For extra crunch, refrigerate the salad for 30 minutes before serving.
- Adjust soy sauce and honey to taste.
- Use firm or extra-firm tofu for best crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: creamy Asian cucumber salad, crispy tofu, vegetarian salad, Asian-inspired salad