CUCUMBER TOFU SALAD
Ingredients
For the Salad:
1 block (14–16 oz) extra-firm tofu, pressed and cubed
2 English cucumbers, sliced into bite-sized pieces
1 cup shelled edamame (cooked)
2–3 green onions, thinly sliced
¼ cup fresh cilantro, chopped
1–2 tablespoons sesame seeds, for garnish
For the Dressing:
3 tablespoons low-sodium soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon maple syrup or honey
1–2 teaspoons chili crisp or chili oil (adjust to taste)
1 garlic clove, minced
1 teaspoon fresh grated ginger
CUCUMBER TOFU SALAD
Instructions
1.Press the tofu: Wrap the tofu in paper towels or a clean kitchen towel and press for 15–20 minutes to remove excess moisture.
2.Prepare the tofu: Cut the tofu into cubes. If you'd like a firmer texture, lightly pan-fry or airfry the cubes until golden.
3.Make the dressing: In a small bowl or jar, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup (or honey), chili crisp, garlic, and ginger
4 Assemble the salad: In a large bowl, combine the cucumbers, tofu, edamame, green onions, and cilantro
5.Dress and toss: Pour the dressing over the salad and gently toss until everything is evenly coated.
6.Finish and serve: Sprinkle with sesame seeds and serve immediately, or refrigerate for 15–20 minutes to let the flavors meld together
