Spicy Cucumber Salad with Pan-Fried Tofu
This summer-y salad packs heaps of flavour. If there was ever a dish for sitting in the back garden with your feet up, this is it! Loaded with veggies, herbs, and a hint of heat, you’ll be going back for seconds in no time!
Skip ahead to any part of the recipe:
Introduction
If you’re looking for a summer dish, you’ve come to the right place.
I’ve never been a huge fan of salads - they’ve felt boring and uninspired, like they needed a little umph or a nudge in the right direction with some greater substance to really bring them to the next level. Over the last few years, I’ve been introduced to some amazing salads that have just that. Substance, life, and flavour. With the right ingredients, the boring, uninspired salad becomes the main event, and all it takes is a few key ideas.
This salad is the perfect meal for a summer’s night, and it’s great for the whole family. Not only is it tasty and filling, it’s packed full with nutrients from every ingredient. The cucumber holds many antioxidants, with almost no calories, and is made up of mostly water, meaning you’ll stay hydrated for longer. You’ll get a ton of vitamin C from the green onions, and the tofu provides plenty of protein.
If you aren’t a huge fan of tofu, you’re more than welcome to omit it from the recipe. I’m not a huge fan of the texture or taste myself, but I’ve found a way of cooking it that I really enjoy by making them extra crispy and full of flavour. I’ve detailed the recipe in the method down below. Give it a try, you might like it.
In this salad, I’ve tried to find the perfect blend of ingredients for a vegan Asian-inspired meal that packs a punch while still staying summer-y and crisp. The dressing is light, and doesn’t overpower the cucumber, carrots, or the green onion (not to mention, it makes loads - try it out on a other salads, too). Without any leafy greens, each ingredient shines and the pan-fried tofu brings a substantial, crispy bite. If you like heat, you’re going to love this recipe, but if not, don’t hesitate to leave the red chili out, or go lighter on the crushed red pepper flakes at the end.
When making your own salads, shy away from the traditional characteristics of a salad - add new ingredients, experiment with matching different fruits or veggies, and try new dressings. By trying new things, you’ll be able to walk yourself through designing your own salads by considering how an ingredient from one salad would go with a dressing from another. Or whether adding a fruit or herb would bring out some life in one or your favourites. Be creative - it’s what cooking is all about.
Eat wonderfully.
Here’s the recipe, without the fuss:
Before we Get Started
Prep Time: 10 Minutes
Cooking Time: 5 Minutes
Total Time: 15 Minutes
Yield: 3-4 Bowls
Ingredients
Salad
2 Cucumbers
3 Carrots
3 Green Onions
1 Bell Pepper
1/2 Red Chili
~200g Tofu
1 Tbsp. Soy Sauce
Dressing
Thumb-sized piece of ginger
2 cloves Garlic
3 Tbsp. of Sesame Oil
2 Tbsp. of Rice Vinegar
1/2 Tbsp. of Maple Syrup
(Or sweetener of choice)
1 Tbsp. Soy Sauce
A dash of Crushed Red Pepper Flakes
Method
Preheat an oiled pan over medium-high heat. Slice tofu into thin, rectangular pieces, and add to the pan once oil is shimmering.
In order to tell if oil is preheated, swirl the pan around. If the oil is cold, it will move around the pan slowly. If it is hot, it will run like water.
While the tofu is frying, thinly slice your cucumber and green onion on an angle. Cube or shred your carrot. Slice your bell pepper into thin strips.
Add all into a salad bowl and mix.
When your tofu is golden brown on one side, flip, and add 1 Tbsp. of soy sauce. Mix to coat the tofu.
Keep an eye on the pan. The soy sauce will reduce into a glaze and absorb into the tofu nicely, but will burn if left on the heat for too long.
To make the dressing, add ginger, garlic, sesame oil, rice vinegar, maple syrup, and soy sauce, to a blender, and blend until smooth. Add to the bowl of veggies.
Remove tofu from the pan once they’ve finished cooking. Add them to the bowl.
Mix all of the ingredients into the bowl to incorporate the dressing.
Spruce it Up
To take this recipe to the next level, try these ideas:
Sprinkle chopped peanuts over the top of the salad for a wonderful, summer-y crunch.
A bit of cilantro goes a long way. It makes this salad even more fresh.
Grating some beetroot over the dish brings a pop of colour and a great flavour.