Cucumber Noodles with Spicy Tofu
Spiralized Cucumber Ribbons with Sesame Chili Tofu
Ingredients:
2 large English cucumbers
1 block (14 oz) extra-firm tofu
2 tablespoons cornstarch
3 tablespoons sesame oil, divided
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons low-sodium soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon maple syrup
1-2 teaspoons chili garlic sauce (adjust to taste)
2 green onions, thinly sliced
1 tablespoon sesame seeds
1/4 cup chopped cilantro
1 lime, cut into wedges
Directions:
Press the tofu: Wrap the tofu block in paper towels and place something heavy on top. Let sit for 15-20 minutes to remove excess moisture.
Make cucumber noodles: Use a spiralizer to create cucumber noodles, or use a vegetable peeler to create long ribbons. Place in a colander, sprinkle with salt, and let drain for 10 minutes.
Prepare the tofu: Cut the pressed tofu into 1-inch cubes. In a bowl, toss the tofu with cornstarch until lightly coated.
Heat 2 tablespoons sesame oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook for 3-4 minutes on each side until golden and crispy. Transfer to a paper towel-lined plate.
In the same skillet, add the remaining 1 tablespoon sesame oil. Add garlic and ginger, sautéing for 30 seconds until fragrant.
Add soy sauce, rice vinegar, maple syrup, and chili garlic sauce. Cook for 1 minute, then return the tofu to the pan and toss to coat. Cook for another 2 minutes.
Pat the cucumber noodles dry with paper towels and divide among serving bowls.
Top cucumber noodles with the spicy tofu mixture.
Garnish with green onions, sesame seeds, and cilantro.
Serve immediately with lime wedges on the side.
Prep Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 40 minutes
Kcal: 285 kcal | Servings: 2 servings