Crispy Tofu with Cucumber Salad and Wasabi Avocado 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
- 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.
Tips
This dish is ready in 20 minutes and is full of plant protein. Omit rice for a low-carb option.
