Crisp Tofu and Thai Cucumber Raita
by:
Not only is this dish pleasing to the eye and taste, but also does wonders for your heart, keeping it happy and healthy!
ingredients
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serves: 2
3.5 oz thinly sliced cucumber
1.75 oz red bell pepper, cut into thin strips
50g/1.75oz red onion, thinly sliced
150g/5.25oz firm tofu
oz 30ml/1fl olive oil
For the Dressing
oz 30ml/1fl lime juice
oz 15ml/0.5fl fish sauce, or gluten-free soy sauce for Vegan
1 tbsp coconut sugar
3 cloves garlic, finely chopped
1/2 tsp Thai red chillis, finely chopped
10g/0.33oz Thai basil, chopped
Servings Per Recipe: 2
Amount per Serving
Calories: 49
- Total Fat: 0.2 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 3 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 0.9 g
- Sugars: 8.8 g
- Protein: 0.9 g
preparation
1. 1. Pan fry tofu in olive oil for 2 minutes per side. Cut into half-inch cubes.
2. 2. Whisk all ingredients for the dressing in a bowl until sugar is dissolved.
3. 3. Toss in cucumber, bell pepper, and onions.
4. 4. Transfer to a serving platter and top with crisp tofu pieces.
Cooks' note:
Whithout cooking.
1
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