Spicy Tofu with Cucumber Salad
Servings: 2
Author: Give a Fork
  • 150 gram Extra Firm Tofu drained and cubed
  • 1 tbsp Sesame Oil
  • 1 Large Cucumber thinly sliced
  • 2 Large Carrots ribboned
  • 2 Green Onions chopped
  • 1/4 Red Bell Pepper thinly sliced
  • 1/4 Red Chili deseeded and thinly sliced
  • 1/4 cup Roasted Peanuts
  • 2 cm Fresh Ginger peeled
  • 1 Garlic Clove
  • 2 tbsp Sesame Oil
  • 1 tbsp Tamari Sauce soy sauce if not gluten free
  • 1 tsp Maple Syrup
  1. Place a nonstick pan over medium heat and add your sesame oil. Once the pan is hot add your cubed tofu pieces and fry until crispy. Approximately 10 minutes.

  2. place your sliced cucumbers in a colander and sprinkle with some salt. set aside to drain for 10 minutes.

  3. Place all your dressing ingredients in a blender and pulse until smooth. Ginger takes a while to break down but keep going until you have a smooth consistency.

  4. In a large mixing bowl combine all your salad ingredients and toss to combine.

  5. For work week lunches we suggest keeping your dressing separate and adding it to your salad when you serve.

  6. Enjoy!