Thin tofu salad with cucumber, cilantro and hot sauce
1 serving
40 minutes
This salad of thin tofu with cucumber, cilantro, and spicy sauce embodies Japanese cuisine, combining lightness, freshness, and harmony of flavors. Thinly sliced vegetables, tender tofu, and zesty sauce create an amazing combination of textures – crunchy, soft, and aromatic. The spiciness of the sauce enhances the flavor of the ingredients while sesame adds a light nutty note. This salad is perfect as a light dish or as an accompaniment to main Japanese dishes. With its fresh and healthy ingredients, it not only delights the palate but also provides a sense of lightness and balance.
1
Chop the ingredients (tofu, carrot, Chinese cabbage, cucumber, cilantro, garlic) into small sticks.
- Tofu: 50 g
- Carrot: 20 g
- Napa cabbage: 30 g
- Cucumbers: 10 g
- Cilantro: 5 g
- Garlic: 2 g
2
Boil the rice noodles for a few minutes.
- Rice noodles: 50 g
3
We add noodles to the main ingredients of the salad.
- Rice noodles: 50 g
- Tofu: 50 g
- Carrot: 20 g
- Napa cabbage: 30 g
- Cucumbers: 10 g
- Cilantro: 5 g
- Garlic: 2 g
4
Mix the ingredients for the sauce thoroughly.
- Garlic butter: 3 ml
- Onion oil (fried shallot oil): 3 ml
- Soy sauce: 3 ml
- Black rice vinegar (Chinkiang): 3 ml
- Monosodium glutamate (MSG): 1 g
- Salt: 1 g
- Chicken stock cube: 1 g
5
Dress the salad with the obtained sauce and mix thoroughly.
- Garlic butter: 3 ml
- Onion oil (fried shallot oil): 3 ml
- Soy sauce: 3 ml
- Black rice vinegar (Chinkiang): 3 ml
- Monosodium glutamate (MSG): 1 g
- Salt: 1 g
- Chicken stock cube: 1 g
6
Sprinkle the salad with sesame and garnish with a sprig of cilantro.
- Sesame seeds: 2 g
- Cilantro: 5 g