Description
A refreshing and creamy Asian cucumber salad topped with crispy tofu, perfect for a light meal or side dish.
Ingredients
- 2 medium cucumbers, thinly sliced
- 1 teaspoon salt
- 1 cup firm tofu, drained and pressed
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1/4 cup mayonnaise
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
- Place the sliced cucumbers in a bowl and sprinkle with salt. Let them sit for about 10 minutes to draw out excess moisture. After 10 minutes, rinse the cucumbers under cold water and pat dry with paper towels.
- While the cucumbers are draining, cut the tofu into bite-sized cubes. In a bowl, toss the tofu cubes with cornstarch until evenly coated.
- Heat the vegetable oil in a non-stick skillet over medium heat. Add the tofu cubes and cook for about 8-10 minutes, turning occasionally, until golden brown and crispy on all sides. Remove from heat and set aside.
- In a separate bowl, whisk together the mayonnaise, rice vinegar, soy sauce, sesame oil, sugar, garlic powder, and black pepper until smooth.
- In a large mixing bowl, combine the drained cucumbers, crispy tofu, and dressing. Toss gently to coat everything evenly.
- Transfer the salad to a serving dish and sprinkle with sesame seeds and sliced green onions. Serve immediately or chill in the refrigerator for 15-30 minutes for a colder salad.
Notes
- For added crunch, consider including shredded carrots or sliced bell peppers in the salad.
- Substitute Greek yogurt for mayonnaise for a lighter version of the dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 0mg