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🍽️ Crispy Sesame Tofu with Fresh Asian Cucumber Salad

410 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 1 pc.
• ginger, fresh 10 g
• soy sauce 8 tbsp
• sriracha sauce 1 tsp
• wasabi paste 15 ml
• brown sugar 2 tbsp
• tofu, plain 400 g
• mini cucumbers 10 pc.
• salt pinch
• shallots 1 pc.
• cilantro, fresh 30 g
• organic limes 1 pc.
• sesame, white 4 tbsp
• breadcrumbs 8 tbsp
• oil 5 tbsp
• pepper, black ground pinch

Instructions

1. 1. Peel the garlic and the ginger.
2. 2. Finely dice the garlic and ginger mixture.
3. 3. Place the diced ingredients into a bowl.
4. 4. Add soy sauce, Sriracha sauce, wasabi paste, and raw cane sugar.
5. 5. Mix the marinade ingredients thoroughly.
6. 6. Pat the tofu dry with a kitchen towel.
7. 7. Slice the tofu in half lengthwise.
8. 8. Cut the tofu halves into four equal pieces.
9. 9. Place the tofu pieces into a freezer bag.
10. 10. Pour the prepared marinade over the tofu.
11. 11. Ensure the tofu is completely covered by the marinade.
12. 12. Set the bag with the tofu aside to marinate.
13. 13. Wash the cucumbers thoroughly under running water.
14. 14. Slice the washed cucumbers into thin rounds.
15. 15. Place the cucumber slices into a bowl.
16. 16. Lightly salt the cucumbers.
17. 17. Halve the shallot.
18. 18. Peel the shallot halves.
19. 19. Cut the shallots into thin wedges.
20. 20. Wash the cilantro.
21. 21. Shake the cilantro dry to remove excess water.
22. 22. Pluck the cilantro leaves from the stems.
23. 23. Halve the lime.
24. 24. Squeeze the juice from the lime.
25. 25. Sprinkle sesame seeds onto a plate.
26. 26. Take the marinated tofu out of the bag.
27. 27. Reserve one tablespoon of the marinade for the salad.
28. 28. Coat the tofu pieces in the sesame seeds on the plate.
29. 29. Place breadcrumbs on a second plate.
30. 30. Dip the sesame-coated tofu pieces briefly back into the remaining marinade.
31. 31. Then roll the tofu pieces in the breadcrumbs.
32. 32. Heat four tablespoons of oil in a pan over high heat.
33. 33. Fry the breaded tofu for about two minutes on each side until golden brown.
34. 34. Let the fried tofu drain on paper towels.
35. 35. Gently squeeze the salted cucumbers by hand.
36. 36. Pour off the released water from the bowl.
37. 37. Add two tablespoons of the reserved marinade to the cucumbers.
38. 38. Add the cut shallots.
39. 39. Add one tablespoon of oil to the salad.
40. 40. Add the lime juice to the bowl.
41. 41. Mix all salad ingredients thoroughly.
42. 42. Taste the salad and adjust seasoning if needed.
43. 43. Fold the cilantro leaves into the salad.
44. 44. Plate the crispy sesame tofu.
45. 45. Serve the tofu alongside the Asian cucumber salad.
46. 46. Enjoy your meal!

Nutrition per serving

• kcal: 410
• Protein: 18 g · Fett/Fat: 24 g · Carbs: 33 g