Crisp Tofu and Thai Cucumber Raita


by: KrazyKiwi

Not only is this dish pleasing to the eye and taste, but also does wonders for your heart, keeping it happy and healthy!


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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

Nutrition Facts
Crisp Tofu and Thai Cucumber Raita

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

how is this calculated?

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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.

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