CookPal AI
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Chilled Tofu with Cucumber and Negi Salt Sauce

Coût $5, économiser $10

Source: Recommended by CookPal

  • 5 Min
  • 2 Portions
  • $5

INGRÉDIENTS

  • Tofu

    • 🍶 1 block (300g) silken tofu

  • Vegetables

    • 🥒 1 cucumber
    • 🧅 1/2 stalk green onion

  • Seasonings

    • 🧂 1/4 tsp salt
    • 🍶 1/2 tbsp vinegar
    • 🍶 1 tsp soy sauce
    • 1/3 tsp chicken stock powder
    • 1 tbsp sesame oil
    • 1/2 tsp grated ginger
    • 🧄 1/2 tsp grated garlic
    • a pinch of black pepper

ÉTAPES

1

Cut the tofu block in half and place it on a serving dish.

2

Sprinkle salt (1/3 tsp, not listed) on the cucumber and roll it on a cutting board. Rinse with water and pat dry. Cut the cucumber into quarters lengthwise, then dice into 5mm cubes. Finely chop the green onion.

3

In a bowl, mix the green onion with all the seasonings (☆) to make the negi salt sauce. Add the diced cucumber and toss to combine.

4

Top the tofu with the cucumber and negi salt sauce mixture.

NUTRIMENTS

Par portion

🔥

150

Calories

  • 8g
    Protéines
  • 5g
    Glucides
  • 10g
    Graisses

💡 Astuces

Chill the tofu beforehand for a refreshing dish.Adjust the amount of black pepper to your spice preference.This dish pairs well with a light Japanese sake or green tea.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.