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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • For the cucumber salad:
  • ½ cucumber
  • 1 tsp sesame oil
  • 1 Tbsp Kikkoman soy sauce
  • 1 Tbsp rice vinegar
  • ½ tsp grated ginger
  • 1 small clove of garlic minced (optional)
  • 1 Tbsp sesame seeds
  • For the tofu:
  • 200 g block of hard tofu
  • 1.5 Tbsp corn flour or corn starch
  • ½ tsp salt
  • ½ tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp ground ginger
  • Oil to fry
  • To garnish: 4 purple salad onions

Method
 

  1. First make the cucumber salad. Cut the cucumber in half vertically, then scoop out the seeds.
  2. 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.
  3. In a bowl, mix the corn starch, salt, garlic powder, paprika and ground ginger.
  4. Wipe the tofu with paper kitchen towel dry, then cut in into 2 cm cubes.
  5. Coat the tofu cubes with the mixture.
  6. Heat some oil in a wok, then fry the coated tofu cubes, until golden and crispy on all sides.
  7. Transfer them to a plate, lined with paper kitchen towel. Let them cool.
  8. Meanwhile, thinly slice the salad onions.
  9. Add the tofu to the cucumber salad, then scatter the spring onion around them.
  10. Sprinkle with some sesame seeds, toss and serve.