Spicy Tofu and Cucumber Salad

Name: Spicy Tofu and Cucumber Salad
Yield: 397.5 g
Ingredients: minced garlic 5 teaspoon; low sugar oyster sauce 20 g; sesame oil 4.5 ml; pure black pepper 3 g; salt 1 pinch (1/3 teaspoon); organic Gwangcheon seaweed 4 pack; cherry tomatoes 60 pieces; tofu 300 g

Difficulty NORMAL 328 kcal

#diet #vegan #low sugar #low calorie #high protein

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Ingredients

Main ingredients

minced garlic 1 teaspoon
low sugar oyster sauce 20 g
sesame oil 4.5 ml
pure black pepper 3 g
salt 1 pinch (1/3 teaspoon)
organic Gwangcheon seaweed 1 pack
cherry tomatoes 5 pieces
tofu 300 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 17.35 g 20%

Protein 21.03 g 24%

Fat 21.22 g 55%

Serving size 397.5g

Cooking steps

1

Cut the cucumber and tofu into bite-sized pieces.
2

Blanch the tofu in boiling water and drain thoroughly.
3

Place the cucumber and tofu in a bowl.
4

Add soy sauce, vinegar, chili powder, minced garlic, and sesame oil, then mix well.
5

Sprinkle sesame seeds on top to finish.

Spicy Tofu and Cucumber Salad

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