Description
A vibrant, protein-packed salad combining crisp cucumbers, golden-fried tofu, and a tangy sesame dressing. Balanced textures and refreshing flavors make this perfect for summer meals.
Ingredients
Firm tofu, 14 oz (400g)
Cucumbers, 2 large
Mayonnaise, ¼ cup (50g)
Rice vinegar, 2 tbsp
Green onions, 2 (sliced)
Soy sauce, 1 tbsp
Toasted sesame seeds, 1 tbsp
Toasted sesame oil, 1 tbsp
Salt, ½ tsp
Ground pepper, ¼ tsp
Oil for frying (neutral oil like canola or sunflower), 1 tbsp
Instructions
Press tofu for 15 minutes using a tofu press or folded towel. Cut into 1-inch cubes.
Heat 1 tbsp oil in a skillet over medium-high heat. Add tofu in a single layer and cook 10–15 minutes, flipping occasionally, until golden and crispy.
Wash and quarter cucumbers. Slice crosswise into ¼-inch rounds. Peel and refrigerate for 10 minutes for extra crispness.
In a bowl, whisk together mayonnaise, rice vinegar, soy sauce, sesame oil, salt, and pepper until smooth. Taste and adjust seasoning.
In a serving bowl, combine cooled tofu, cucumber slices, and sliced green onions.
Pour dressing over the salad, toss gently, and sprinkle toasted sesame seeds on top before serving.
Notes
Substitute vegan mayo for a plant-based version.
Use gluten-free soy sauce if needed.
For extra flavor, add thinly sliced carrots or bell peppers to the salad.
Tofu can be fried in advance and reheated in a preheated oven at 350°F (175°C) for 10 minutes before serving.
- Prep Time: 15
- Cook Time: 25
- Category: Vegetarian Recipes
- Method: Pan-Frying, Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 240
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 85mg