Cucumber and Tofu Skin Salad recipe - ingredients, nutrition and when to eat it
This Chinese-style salad tosses cucumber and tofu skin with vinegar, soy sauce, and chili oil.
This Chinese-style salad tosses cucumber and tofu skin with vinegar, soy sauce, and chili oil. Crisp cucumber and chewy tofu skin pair with a tangy flavor and a gentle kick of heat. It makes a lovely side for lunch or dinner on a warm day.
Chinese · 15 minutes to cook
Nutrition (per 193g serving): 200.2 kcal · protein 14.7g · carbohydrate 8.1g · fat 12.5g · sodium 843.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Drain the dried tofu well so the dressing stays thick and coats it nicely.
Tips: Toss the cucumber just before serving, since it can release water if mixed too early.
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Ingredients (1 serving)
- Cucumber — 0.5 pc
- Dried Tofu — 60 g
- Vinegar — 1 Tbsp
- Soy Sauce — 0.5 Tbsp
- Chili Oil — 1 tsp
- Garlic — 0.5 clove
- Sesame Seeds — 1 tsp