Crispy Tofu and Cucumber Salad

Crispy Tofu and Cucumber Salad is a refreshing and crunchy dish that combines the lightness of crisp cucumbers with the savory crunch of perfectly pan-fried tofu. This low-carb salad is perfect for a quick lunch or a light dinner, offering a delightful crunch in every bite.

Ingredients

• Firm tofu - 200 grams
• Cucumber - 1 medium (about 200 grams)
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Soy sauce (low sodium) - 1 tablespoon
• Sesame seeds - 1 teaspoon
• Garlic (minced) - 1 clove
• Fresh cilantro (chopped) - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. Press the tofu for 10 minutes to remove excess moisture, then cut it into small cubes.
2. Heat sesame oil in a non-stick skillet over medium heat. Add the tofu cubes and fry until golden and crispy on all sides, about 8-10 minutes. Season with salt and black pepper.
3. While the tofu is cooking, slice the cucumber into thin rounds or half-moons and place them in a large mixing bowl.
4. In a small bowl, whisk together rice vinegar, soy sauce, minced garlic, and a pinch of salt. Pour the dressing over the cucumbers and toss to combine.
5. Once the tofu is crispy, remove it from the skillet and let it cool slightly before adding it to the salad.
6. Add the crispy tofu to the bowl with cucumbers, sprinkle with sesame seeds and chopped cilantro, and toss gently to combine.
7. Serve immediately or chill in the fridge for a refreshing cold salad.

Nutrition

• Calories: 180
• Protein: 12 g
• Carbs: 7 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 360 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from tofu, supporting muscle health.
• Low in carbs, making it suitable for low-carb diets.

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