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
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 with the thickness of pancake batter.
Add the tofu to the corn starch mixture and gently stir to coat all pieces well.
Heat 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 combined. Remove from heat, add the tofu, and coat all pieces in the sauce. Serve topped with red pepper flakes if desired.
Cucumber salad
Combine all the cucumber salad ingredients in a bowl and stir until well combined. Chill for 1 hour before serving.
Tips
Alternatively, use only 1 tablespoon of oil to air fry or bake the tofu instead of frying.
