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- Tofu and Cucumber Salad
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PrintTOFU AND CUCUMBER SALAD
This is a nutritious and refreshing salad with a hot, sweet-and-sour dressing. It is ideal for a buffet.
Serves :
6
Preparation Method :
- Trim the ends from the cucumber and then cut it into cubes.
- Sprinkle the trimmed cucumber with salt and set aside while you prepare the remaining ingredients.
- Heat a little oil in a pan and fry the tofu on both sides until golden brown.
- Drain well on absorbent kitchen paper and cut into cubes.
- Prepare the dressing by blending the onion, garlic, and chilli powder. Stir in the soy sauce, vinegar, sugar, and salt to taste. You can do this in a screw-topped glass jar.
- Just before serving, rinse the cucumber under cold running water. Drain and dry thoroughly.
- Toss the cucumber tofu and bean sprouts together in a serving bowl and pour over the dressing.
- Garnish with the celery leaves and serve immediately.
INGREDIENTS
- 1 small cucumber
- 2 tablespoon Sesame oil
- 1 square or 115 grams fresh,long-life tofu
- 150 ml for frying the tofu
- 150 grams bean sprouts, trimmed and rinsed
- Salt
For the dressing
- 1 small onion, grated
- 2 garlic cloves, crushed
- ½ teaspoon chilli powder
- 3 tablespoons dark soy sauce
- 2 tablespoons rice wine vinegar
- 2 teaspoons dark brown sugar
- Salt
- Celery leaves, to garnish
3 comments for “Tofu and Cucumber Salad”
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