CRISPY SWEET & SPICY TOFU WITH CUCUMBER SALAD
This right here is the recipe that made me fall in love with tofu, and I know it’s gotten many others to make the switch too! Tofu is a great budget-friendly source of protein – this recipe is actually from my March 2023 series where I took a $50 grocery list and turned it into a week of dinners, and I’m still obsessed with it! Give it a try, especially if you wouldn’t typically reach for tofu.
CRISPY SWEET & SPICY TOFU WITH CUCUMBER SALAD
CRISPY SWEET & SPICY TOFU WITH CUCUMBER SALAD
2-4
servings30
minutes30
minutesThis right here is the recipe that made me fall in love with tofu, and I know it’s gotten many others to make the switch too! Tofu is a great budget-friendly source of protein – this recipe is actually from my March 2023 series where I took a grocery list and turned it into a week of dinners, and I’m still obsessed with it! Give it a try, especially if you wouldn’t typically reach for tofu.
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Ingredients
- For the cucumber salad
1/2 english cucumber, thinly sliced
1 cup shredded carrots
3 tbsp toasted sesame oil (can sub olive oil)
2 tbsp coconut aminos or reduced sodium soy sauce
2 tbsp rice vinegar
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 tsp garlic powder
1 tsp ground ginger
1 tbsp sesame seeds (optional)
- For the tofu
1 lb block of tofu, pressed for 30 min and cubed
1 tbsp tapioca flour, arrowroot starch, or cornstarch
1 tbsp coconut aminos or soy sauce
1 tsp kosher salt
1/2 tsp ground black pepper
1 tsp garlic powder
1 tsp smoked paprika
1 tsp ground ginger
1 tbsp olive or avocado oil
- For the sweet and spicy sauce
2 tbsp sriracha
2 tbsp coconut aminos or reduced sodium soy sauce
2 tbsp toasted sesame oil
2 tbsp rice vinegar
1 tbsp pure maple syrup
1 tsp ground ginger
1 tbsp sesame seeds (optional)
kosher salt and ground black pepper to taste
Directions
- Combine all ingredients for the cucumber salad in a medium bowl. Mix to evenly combine, cover, and refrigerate until serving.
- Preheat the oven 400F and line a sheet pan with parchment paper. Coat the cubed tofu in the starch, coconut aminos, spices, and oil. Spread in one even layer on the sheet pan and bake for 20 minutes, giving the pan a shake halfway through. (Option to air fry on 400F for 15 minutes)
- Meanwhile, make the sweet and spicy sauce sauce: combine all the ingredients in a jar and shake, or whisk vigorously in a small bowl for 60 seconds.
- Cover the baked tofu in the sauce (save a little for topping it you’d like), then continue to bake for 10 minutes, until crisp. (Option to air fry on 400F for 5 minutes)
- Evenly divide the tofu and chilled cucumber salad among 4 plates, and enjoy.
Notes
- Storage: Refrigerate the cucumber salad and tofu in separate sealed containers for up to 3 days.
- Reheating: Reheat the tofu in the air fryer or oven on 350F for 10 minutes, until warm.
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Leave a comment with a star rating below if you love it.
Delicious lightweight but filling!! A+ vegan and meal in general – love your tofu recipes 🩵
I enjoyed this one quite a bit, even though I overlooked the tofu and it was shrunken and a little dry. I was trying to get it crisped up and I ended up scorching it a bit. I tasted great and the leftovers were also good. I served it with rice and used a whole English cucumber. We have never eaten a lot of tofu so this was a great experiment, and I’ll be making it again.
yum!
I have made this so many times over the past few years! So easy for meal prep. I tend to make with shredded cabbage in the salad as well.