Refreshing and Spicy Tofu Salad
A light and zesty salad combining creamy tofu, crunchy cucumbers, and a spicy kick from fresh chilies, perfect for warm days.
Ingredients
Main ingredients
- 1 block firm or extra-firm tofu, pressed and cubed Make sure to press well to remove excess moisture.
- 1 unit cucumber, thinly sliced or diced
- 2-3 small red chilies, finely minced Adjust to your spice preference.
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- ½ teaspoon toasted sesame seeds For garnish.
- ¼ teaspoon salt Or to taste.
Optional ingredients
- 1 tablespoon chopped cilantro or other fresh herbs Optional for garnish.
Instructions
Prepare the tofu
- Press the tofu to remove excess water. Wrap it in a clean kitchen towel and place a heavy object on top for at least 30 minutes. Cut the pressed tofu into bite-sized cubes.
Prepare the dressing
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, salt, and minced garlic.
Combine ingredients
- In a medium bowl, gently combine the cubed tofu, sliced cucumber, and minced chilies.
Add the dressing
- Pour the dressing over the tofu and cucumber mixture. Toss gently to coat everything evenly.
Garnish and serve
- Sprinkle with toasted sesame seeds and chopped cilantro (if using). Serve immediately or chill for later.
Notes
Store any leftovers in an airtight container in the refrigerator. The salad will keep for about 2-3 days, but the texture of the tofu and cucumber may change slightly. It's best to enjoy it fresh! For extra freshness, try adding other vegetables like bell peppers or carrots. You can also add cooked grains like quinoa or rice for a more filling meal.