Crispy tofu and cucumber salad
This crispy tofu and cucumber salad is ready within 15 minutes. Prefect for a quick and easy lunch or for your bento box. I used purple salad onions which make the dish more pretty but you can make it with the normal version.
Ingredients
Method
- First make the cucumber salad. Cut the cucumber in half vertically, then scoop out the seeds.
- Cut the cucumber into ½ cm slices, then cut each of them into 3 pieces. Put them in a bowl and add the other ingredients, then toss well. Set aside.
- In a bowl, mix the corn starch, salt, garlic powder, paprika and ground ginger.
- Wipe the tofu with paper kitchen towel dry, then cut in into 2 cm cubes.
- Coat the tofu cubes with the mixture.
- Heat some oil in a wok, then fry the coated tofu cubes, until golden and crispy on all sides.
- Transfer them to a plate, lined with paper kitchen towel. Let them cool.
- Meanwhile, thinly slice the salad onions.
- Add the tofu to the cucumber salad, then scatter the spring onion around them.
- Sprinkle with some sesame seeds, toss and serve.