Cucumber and Tofu Salad
A recipe from Malaysia.
🇲🇾 MalaysiasnackfermentedpartyFood
Nutrition (per serving)
300Calories
15 gProtein
20 gCarbs
10 gFat
5 gSugar
600 mgSalt
Ingredients
- 2 cups Ripe Cucumber
- 1 cup Tofu
- 1 cup Red Bell Pepper
- 1/4 cup Cilantro
- 2 tbsp Lime Juice
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 4 cups Mixed Greens
Method
- Peel and chop the cucumber into bite-sized pieces.
- Cut the tofu into small cubes and marinate in a mixture of lime juice, salt, and black pepper for at least 30 minutes.
- Heat a skillet over medium heat and add the marinated tofu. Cook until golden brown.
- Combine the cooked tofu, cucumber, red bell pepper, cilantro, lime juice, salt, and black pepper in a large bowl.
- Mix well until all the ingredients are well combined.
- Add the mixed greens to the bowl and toss well to combine.
- Serve immediately and garnish with toasted coconut flakes or chopped fresh cilantro for added flavor and texture.
- This salad is best served fresh, but you can store it in an airtight container in the refrigerator for up to 24 hours.
- When serving, make sure to toss the salad again to redistribute the ingredients and flavor.
- You can also customize this recipe by adding other ingredients, such as diced mango or avocado, to make it more substantial.
- This salad is perfect for a hot summer day, potlucks, or BBQs.
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