Pan-Fried Ginger Sesame Tofu, Chilli Crisp Cucumber Salad
A quick and easy tofu dish cooked with ginger and garlic and a sesame soy sauce based sauce, and topped with some fresh fragrant herbs and sesame seeds. Tofu is
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Serving bowl
Ingredients
- 300-340g pack firm-extra firm tofu
- 200 g (1 cup) brown rice
- 500 ml (2 cups) water
- 2-3 mini cucumbers, stems and ends trimmed, diced
- 1 tablespoon chilli crisp (any type you like or have access to)
- 1 tablespoon rice vinegar
- 2 tablespoons light soy sauce or liquid aminos/tamari (for a gluten-free option)
- 1 tablespoon pure sesame oil
- 1 tablespoon raw honey (optional)
- 2 tablespoons neutral cooking oil
- 2 cloves garlic, minced
- 2-3 cm piece fresh ginger, minced
- 1-2 sprigs spring onion, roots trimmed, roughly chopped
- 1-2 sprigs fresh coriander, ends trimmed, stem and leaves roughly chopped
- Black and/or white toasted sesame seeds, to serve
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