Cucumber Tofu Salad
Smashed cucumber, silken tofu and broccoli in a garlicky chilli–sesame dressing.
- Prep
- 15 min
- Steam broccoli
- 5 min
- Cool/chill
- 20–30 min
- Serves
- 2
Ingredients
- 1 English cucumber, diced and lightly smashed
- 1 block silken tofu, cubed
- ½ cup steamed broccoli florets
- ½ cup Madrasi onions or shallots, finely chopped
- 2 tbsp spring onions, chopped
- 2 tbsp fresh coriander, chopped
- 1 tbsp garlic, minced
- 1 tbsp rice vinegar or lemon juice
- 1 tbsp light soy sauce
- 1 tbsp chili oil (adjust to taste)
- 1 tsp sesame oil
- 1 tbsp sesame seeds
- Salt, to taste
- 2 tbsp puffed quinoa (for topping)
- Crushed peanuts (optional, for garnish)
Nutrition
Per serving (1/2 of batch), estimated
- Calories
- 280 kcal
- Protein
- 15.4 g
- Carbohydrates
- 23.0 g
- Fat
- 15.8 g
- Fibre
- 3.8 g
Method
- 1
Prep the cucumber: Dice and gently smash it. Add a little salt and set aside.
- 2
Steam the broccoli until tender but still vibrant. Let it cool.
- 3
In a large bowl, mix together garlic, vinegar/lemon juice, soy sauce, chili oil, sesame oil, and sesame seeds to make the dressing.
- 4
Add in the shallots, spring onions, coriander, tofu, and steamed broccoli.
- 5
Mix everything gently to coat in the dressing.
- 6
Add the cucumbers and toss again.
- 7
Top with puffed quinoa and crushed peanuts.
- 8
Serve chilled and enjoy.
Keep the cucumber crisp and dress just before serving. Add sesame seeds or edamame for extra texture and rotate herbs to keep the same basic salad interesting.
Notes
Nutrition basis: Silken tofu block assumed 300 g; 1 tbsp chilli oil plus 1 tsp sesame oil; puffed quinoa estimated 5 g, modelled as dry quinoa; optional peanuts excluded. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.