Pairs well with Asian Cucumber Salad with Avocado and Tofu
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Asian Cucumber Salad with Avocado and Tofu
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A refreshing early summer Asian cucumber salad featuring crispy cucumber, red onion, carrot strips, golden fried tofu, creamy avocado, and green onions, tossed in a spicy and savory Sriracha cream dressing with sesame seeds.
00:15:00 total
Serves 2
medium
Sides / Appetizer
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Ingredients
- tofu - 200 grams (cut into bite-size pieces)
- tofu marinade - watch the video to see (sprinkle on tofu before frying)
- cucumber - 1 medium (thinly sliced with a vegetable peeler)
- red onion - 1 small (thinly sliced with a vegetable peeler)
- carrots - 1 medium (cut into thin strips using a grater or knife)
- avocado - 1 medium (cut into bite-size pieces)
- green onions - 2 stalks (chopped)
- dressing ingredients - watch the video to see (includes Sriracha cream dressing)
- sesame seeds - 1 tablespoon (sprinkle on top)
Instructions
- Prepare Tofu: Cut the tofu into bite-size pieces and place on a greased baking sheet. Sprinkle the tofu marinade ingredients over the tofu.
- Cook Tofu: Fry the tofu until golden brown on both sides.
- Prepare Vegetables: Thinly slice the cucumber and red onion using a vegetable peeler. Cut the carrots into thin strips using a grater or knife and place them directly into a container.
- Combine Salad Ingredients: Add the cooked tofu, bite-size avocado pieces, and chopped green onions into the container with the vegetables.
- Add Dressing and Mix: Add the dressing ingredients and sprinkle with sesame seeds. Cover the container and shake well to mix all ingredients.
- Serve: Place the salad in a bowl and serve immediately.
