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
Press the tofu to remove excess water and break it into chunks.
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, ensuring all 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 the sauce from heat and add the tofu, making sure to coat all the pieces in the sauce.
Serve the tofu topped with red pepper flakes if desired.
Cucumber salad
Combine all the ingredients together in a bowl and stir until well combined.
Chill for 1 hour and enjoy.
Tips
You can use only 1 tablespoon of oil to air fry or bake the tofu instead of frying.
Red pepper flakes are optional for added heat.
