Description
A refreshing salad with crunchy cucumbers, creamy dressing, and crispy tofu, perfect for hot summer days or as a quick side dish.
Ingredients
- 2 large cucumbers, sliced
- 1 block firm tofu, drained and pressed
- 1/4 cup mayonnaise (or vegan alternative)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Sesame seeds for garnish
- Chopped green onions for garnish
Instructions
- Begin by preparing your tofu. Cut it into cubes and pat dry with a paper towel.
- In a skillet, heat oil over medium-high heat and carefully add the tofu cubes.
- Allow them to cook until they’re golden and crispy on all sides—usually about 8-10 minutes—then remove and set aside.
- In a spacious bowl, combine the sliced cucumbers and sprinkle them with a pinch of salt. Let them sit to draw out moisture for about 10 minutes.
- In another bowl, whisk together the mayonnaise, soy sauce, rice vinegar, and sesame oil until well blended.
- Once the cucumbers have released excess water, squeeze out any remaining moisture and add them to the bowl with the dressing.
- Toss gently to make sure the cucumbers are evenly coated in the dressing.
- Add the crispy tofu and toss again so everything is well mixed.
- Adjust seasoning with salt and pepper to your taste.
- Finish off by garnishing with sesame seeds and chopped green onions before serving. Enjoy your flavorful salad!
Notes
Store leftovers in an airtight container in the refrigerator for 1-2 days. For best texture, store tofu separately until serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Asian