• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 4 cakes firm, white tofu
  • Salt for sprinkling
  • Crushed black peppercorns
  • 2 tsp oil
  • 2 dark green 'Japanese' cucumbers
  • 1 purple onion
  • A few lettuce leaves
  • Dressing:
  • 2 large cloves garlic, chopped
  • 1 red chilli, seeded and chopped
  • 2 tbsp lime juice
  • 1 tbsp water
  • 2 tsp sugar
  • ¼ tsp salt

Instructions

  1. Cut tofu into slices slightly thicker than half a centimetre. Mop up any excess moisture with paper towels and sprinkle lightly with salt and crushed pepper.
  2. Heat 1 tsp oil in a non-stick frying pan over medium heat and fry half the tofu slices until lightly seared on both sides. Remove onto a plate, heat the remaining teaspoon of oil and fry the remaining tofu slices. Set aside to cool.
  3. Cut each cucumber into half (crosswise) and then into thin slices lengthwise – to make 'ribbons'. Cut onion into half lengthwise and then into thin slices.
  4. Place the cooled tofu, cucumber and onion in a mixing bowl. Combine the dressing ingredients together in a small bowl and pour over the salad ingredients in the mixing bowl. Toss gently before serving on a lettuce-lined serving plate or bowl. Eat soon after assembly.

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