Tofu Cubes with Asian Wasabi Dressing
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Do you love the taste of sushi? This has many of the same elements but without the fish! A cool, refreshing dish to look at and enjoy. Barb L.
Serves: 4
Ingredients:
For Asian Wasabi Dressing:
¼ cup low salt soy sauce or tamari
2 Tbsp freshly squeezed lime juice (you’ll need more below)
¼ cup Flying Olive Honey Ginger or Coconut Balsamic or a Combination
¼-1 Tbsp wasabi paste (available in the Asian section of your grocery store). This is HOT. Add a little until you get to your level of spiciness)
1 tsp minced ginger
2 Tbsp Flying Olive Lime Extra Virgin Olive Oil
Cucumbers and Marinade:
¼ cup fresh lime juice
1 Tbsp Flying Olive Honey Ginger or Coconut Balsamic or a Combination
½ English cucumber, spiralized or thinly sliced into half moons (about 1 cup)
½ tsp sea salt
Tofu:
2 -12-oz blocks medium silken tofu, drained, chilled, and cut into 2x2 “ squares, about 8 cubes. You can cut them bigger or smaller, your choice
3 Tbsp finely chopped green onions or 8 cilantro leaves
2 tsp white sesame seeds
Directions:
In a small jar with a lid or using a whisk, mix together the dressing ingredients. Set aside.
For the cucumber marinade, in a separate bowl, whisk together the cucumber marinade. Add the cucumbers and stir. Set aside.
To put the dish together, place the tofu on a serving plate. Spoon 1 tbsp dressing on top of each tofu cube. Sprinkle with the green onions (wait to add cilantro, if using). Drain cucumbers, discarding brine. Mount 2 tbsp cucumbers on top of each tofu square. Add the cilantro (if using) and sprinkle with sesame seeds.
Submitted by Barb L.