Description
A refreshing and creamy Asian cucumber salad topped with crispy tofu, perfect for a light meal or side dish.
Ingredients
- 2 large cucumbers, thinly sliced
- 1 teaspoon salt
- 1 cup firm tofu, drained and pressed
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 1/2 cup plain Greek yogurt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon sesame seeds
- 2 green onions, sliced
Instructions
- Start by placing the sliced cucumbers in a bowl and sprinkle with salt. Let them sit for about 15 minutes to draw out excess moisture. After 15 minutes, drain the cucumbers and pat them dry with paper towels.
- While the cucumbers are draining, cut the pressed tofu into bite-sized cubes. In a bowl, toss the tofu cubes with cornstarch until evenly coated.
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the tofu cubes in a single layer. Cook for about 3-4 minutes on each side or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to absorb excess oil.
- In a separate bowl, whisk together the Greek yogurt, rice vinegar, soy sauce, sesame oil, sugar, and garlic powder until smooth.
- In a large mixing bowl, combine the drained cucumbers, crispy tofu, and the yogurt dressing. Toss gently to coat everything evenly.
- Sprinkle with sesame seeds and sliced green onions before serving.
Notes
- For a spicier kick, add a teaspoon of sriracha to the dressing.
- You can substitute the tofu with grilled chicken or shrimp for a different protein option.
- Enjoy this salad chilled for a refreshing summer dish!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stir-fry and mix
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 5mg