Crispy Tofu with Sesame 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 cooked jasmine rice (optional)
Wasabi avocado dressing
- 1/2 cup unsweetened coconut yogurt
- 1 ripe avocado
- 1-3 teaspoons wasabi
- 1 inch ginger
- 1 garlic clove
- 1 tablespoon maple syrup
- 2 teaspoons 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.
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, and wasabi to your liking.
Add crispy tofu to bowl and drizzle with sauce. Enjoy.
Tips
If the tofu is sticking to the pan, it is not ready to be flipped.
