Sweet Chili Tofu and Cucumber Salad
Ingredients
Sweet chili tofu
- 1 block extra firm tofu
- 1/2 cup corn starch
- 1/2 cup chickpea flour
- 3/4 cup water
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/4 cup avocado oil
Sauce
- 1/3 cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp chili oil
Cucumber salad
- 2-3 Persian cucumbers
- 1/3 red onion
- 1 tbsp rice wine vinegar
- 1 tsp toasted sesame oil
- 1/2 tsp white sesame seeds
- 1/2 tsp black sesame seeds
Preparation
Sweet chili tofu
In a bowl, mix together the corn starch, chickpea flour, onion and garlic powders, and salt then add the water and whisk to create the tofu coating, which should have the same thickness as pancake batter
Add the tofu to the corn starch mixture and gently stir, making sure all the tofu pieces are well coated
Heat up the oil and once hot add the tofu and fry until crispy on all sides
Meanwhile in a pot on medium heat stir together all the sauce ingredients until seamlessly combined, remove from heat and add the tofu, making sure to coat all the pieces in the sauce
Cucumber salad
Combine all the ingredients in a bowl and stir until well combined
Chill for 1 hour
Tips
Alternatively, use only 1 tablespoon oil to air fry or bake the tofu
Serve topped with red pepper flakes for optional extra heat
