Crispy Tofu with Sesame Cucumber and Wasabi Dressing
Ingredients
Crispy tofu and sesame cucumbers
- 1 block extra firm tofu, sliced
- 1 English cucumber, ribboned
- 1 lime
- 1 teaspoon rice vinegar
- 1 teaspoon sesame seeds
- 1/2 cup jasmine rice, cooked (optional)
Wasabi avocado dressing
- 1/2 cup unsweetened coconut yogurt
- 1 ripe avocado
- 1-3 teaspoons wasabi
- 1 inch ginger
- 1 garlic clove
- 1 tablespoon maple syrup
- 2 teaspoons rice vinegar
- 2 limes, zested and juiced
- handful of fresh mint
Preparation
Heat a large cast iron skillet over medium low heat and lightly coat with oil. Add tofu in a single layer and cook without touching for 4-5 minutes. Once tofu wiggles freely and is golden on the underside, flip and repeat. If it’s sticking to the pan, it’s not ready to flip.
Meanwhile, toss cucumber ribbons with lime juice, rice vinegar, and sesame seeds. Place in a bowl alongside optional rice.
Add all ingredients for sauce to a blender and purée until smooth. Adjust lime, maple syrup, or wasabi to your liking.
Add crispy tofu to bowl and drizzle with sauce. Enjoy.
Notes
Rice is optional, making this a high protein low carb plant-based meal. The entire dish is ready in 20 minutes.
