Description
This refreshing Asian Cucumber Salad with Crispy Tofu is a light and flavorful starter or side dish that’s perfect for summer. The crunchy cucumbers, savory tofu, and zesty dressing come together in a quick and easy 5-minute recipe.
Ingredients
– 2 medium cucumbers, thinly sliced
– 1 block (14 oz) firm tofu, cut into 1-inch cubes
– 2 tablespoons vegetable oil
– 2 tablespoons rice vinegar
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1 teaspoon honey
– 1 garlic clove, minced
– 1 inch fresh ginger, grated
– 2 tablespoons chopped fresh cilantro
– 1 tablespoon sesame seeds
– Salt and pepper to taste
Instructions
1. Drain the tofu and pat it dry with paper towels. Cut the tofu into 1-inch cubes.
2. Heat the vegetable oil in a skillet over medium-high heat. Add the tofu cubes and fry for 2-3 minutes per side until golden brown and crispy. Transfer the crispy tofu to a paper towel-lined plate.
3. In a large bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, garlic, and ginger.
4. Add the sliced cucumbers and crispy tofu to the bowl and toss gently to coat.
5. Sprinkle the chopped cilantro and sesame seeds over the salad.
6. Season with salt and pepper to taste.
7. Serve immediately, or chill in the refrigerator for 30 minutes before serving.
Notes
For a vegan version, use maple syrup or agave instead of honey. You can also add chopped green onions, shredded carrots, or roasted peanuts for extra flavor and crunch.
- Prep Time: 5
- Cook Time: 5
- Category: Salads & Soups Starters
- Method: Stovetop
- Cuisine: Asian