Lunch · Korean
Korean cucumber and tofu salad
Cool cucumber and pan-seared tofu in a sharp soy, garlic and sesame dressing.
- Serves
- 2
- Prep
- 15 min
- Cook
- 8 min
- Total
- 23 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegetarian here means no meat, poultry, fish or shellfish.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 servings- 300 g extra firm tofu, cubed
- 1 tbsp sesame oil
- 200 g cucumber, sliced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 garlic clove, crushed
- 1/2 tsp red pepper flakes
- 1 tsp honey
- 1 tbsp sesame seeds
- 2 green onions, sliced
Method
Pat the tofu dry and pan-fry in the sesame oil over medium-high heat until golden on all sides, about 6 minutes.
While the tofu cooks, whisk the soy sauce, rice vinegar, garlic, red pepper flakes and honey in a bowl.
Toss the cucumber slices with half the dressing.
Add the warm tofu to the cucumber and pour over the remaining dressing.
Top with sesame seeds and green onions before serving.