Sweet Chili Tofu and Cucumber Salad
Ingredients
Sweet chili tofu
- 1 block extra firm tofu, pressed then broken into chunks
- 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 to fry
Sauce
- 1/3 cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp chili oil
Cucumber salad
- 2-3 Persian cucumbers, sliced
- 1/3 red onion, sliced
- 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 the corn starch, chickpea flour, onion and garlic powders, and salt, then add the water and whisk to create your tofu coating.
Add your tofu to the corn starch mix and gently stir, making sure all the tofu pieces are well coated.
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 seamlessly combined.
Remove from heat and add the tofu, making sure to coat all the pieces in the sauce.
Serve topped with red pepper flakes if desired.
Cucumber salad
Combine all the ingredients in a bowl and stir until well combined.
Chill for 1 hour and enjoy.
Tips
You could alternatively use only 1 tablespoon oil to air fry or bake the tofu instead of frying.
