Crispy Tofu with Sesame Cucumber Salad and Wasabi Dressing
Ingredients
- 1 block extra firm tofu
- 1 English cucumber
- 1 lime
- 1 tsp rice vinegar
- 1 tsp sesame seeds
- 1/2 cup jasmine rice, cooked (optional)
Wasabi avocado dressing
- 1/2 cup unsweetened coconut yogurt
- 1 ripe avocado
- 1-3 tsp wasabi (adjust for desired spice)
- 1 inch ginger
- 1 garlic clove
- 1 tbsp maple syrup
- 2 tsp 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 the sauce to a blender and purée until smooth. Adjust lime, maple syrup, and wasabi to your liking.
Add the crispy tofu to the bowl and drizzle with the sauce. Enjoy.
