Cucumber and Tofu Salad Recipe

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Chilled Cucumber and Tofu Salad

A quick and refreshing salad courtesy of Keegan Fong from Los Angeles’ Woon.

Keegan Fong

10 Minutes

4 - 6 Servings

Easy

Ingredients

For the Salad:
8 ounces baked tofu, cut into 1/2” cubes
1 1/2 pounds Persian cucumbers (4-5, enough to match the tofu) - roll cut into 1/2” pieces
2 tablespoons cilantro, finely chopped (omit if cilantro adverse)

Instructions

1.
Toss the tofu, cucumbers and cilantro in a large bowl so everything is evenly distributed.
2.
Combine dressing ingredients in a separate, smaller bowl and stir well to combine.
3.
Pour the dressing over the tofu, cucumbers and cilantro and mix well.
4.
The salad keeps for up to 3 days in the refrigerator. Eat it while it’s super fresh or let it marinate—it only gets better with time.

Visit https://madeincookware.com:3000/recipes/cucumber-tofu-salad-recipe