Crispy Tofu with Cucumber Salad and Wasabi Avocado Dressing
Ingredients
- 1 block extra firm tofu
- 1 English cucumber
- 1 lime
- 1 teaspoon rice vinegar
- 1 teaspoon sesame seeds
- 1/2 cup jasmine rice (optional)
Wasabi avocado dressing
- 1/2 cup unsweetened coconut yogurt
- 1 ripe avocado
- 1-3 teaspoons wasabi (adjust for desired spice)
- 1 inch ginger
- 1 garlic clove
- 1 tablespoon maple syrup
- 2 teaspoons rice vinegar
- 2 limes
- Handful of fresh mint
Preparation
Slice the tofu into pieces and prepare the cucumber ribbons using a spiralizer or peeler.
Heat a large cast iron skillet over medium low heat and lightly coat with oil. Add the tofu in a single layer and cook without touching for 4-5 minutes. Once the 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, if using rice, cook 1/2 cup of jasmine rice according to package instructions. Then, toss the cucumber ribbons with the juice of 1 lime, 1 teaspoon rice vinegar, and 1 teaspoon sesame seeds. Place in a bowl alongside the optional rice.
Add all ingredients for the wasabi avocado dressing 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.
