Refreshing and Spicy Tofu Salad
Pressed tofu and cucumber tossed in a tangy soy, rice vinegar, garlic, and chili dressing.
Equipment
- Clean kitchen towel
- Small mixing bowl
- Medium mixing bowl
- Knife
Ingredients
Main Ingredients
- 14 oz extra firm tofu pressed and cubed
- 1 medium cucumber thinly sliced
- 2 small red chilies finely minced
- 2 cloves garlic minced
- 1 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp sugar
- ½ tsp toasted sesame seeds for garnish
- 1 tbsp chopped cilantro optional
Instructions
Cooking
- Press. Press the tofu under a weight for 30 minutes, then cut it into cubes.
- Make the dressing. Whisk the soy sauce, vinegar, sesame oil, sugar, and garlic until smooth.
- Mix the base. Fold the tofu, cucumber, and chilies together in a bowl.
- Toss. Pour over the dressing and turn gently until coated.
- Garnish. Sprinkle with sesame seeds and cilantro, then serve cold.
Notes
Substitutions: Use baked tofu instead of pressed tofu, or red pepper flakes in place of fresh chilies.
Tips: Remove the chili seeds for milder heat and drain the cucumber before dressing.
Storage: Refrigerate in an airtight container for up to 2 days. Do not freeze.