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Crunchy Smashed Cucumber Sesame Noodle Salad with Crispy Tofu

crunchy smashed cucumber sesame noodle salad - featured image
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A quick and satisfying noodle salad featuring smashed cucumbers, toasted sesame dressing, and crispy pan-fried tofu for a perfect balance of crunch and flavor.

Ingredients

Scale
  • 7 oz dried noodles (thin wheat noodles or rice vermicelli)
  • 2 medium cucumbers, smashed and roughly chopped
  • 7 oz firm tofu, pressed and cubed (extra firm preferred)
  • 2 green onions, finely sliced
  • 1 tablespoon toasted sesame seeds
  • 3 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or maple syrup
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional)
  • ½ teaspoon chili flakes or dash of chili oil
  • 2 tablespoons vegetable oil (canola or sunflower)
  • 1 tablespoon cornstarch or arrowroot powder

Instructions

  1. Press the tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for 15-20 minutes to remove excess water.
  2. Bring a large pot of salted water to a boil. Cook 7 oz of noodles according to package instructions (3-5 minutes for thin wheat noodles or rice vermicelli). Drain, rinse under cold water, toss with 1 teaspoon sesame oil, and set aside.
  3. Smash each cucumber gently with the flat side of a knife or rolling pin until cracked but not falling apart. Roughly chop into bite-sized pieces.
  4. In a small bowl or jar, whisk together soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, minced garlic, grated ginger, and chili flakes. Adjust seasoning as needed.
  5. Cut pressed tofu into 1-inch cubes. Toss gently with cornstarch to coat evenly.
  6. Heat vegetable oil in a non-stick skillet over medium-high heat. Fry tofu cubes in a single layer for 3-4 minutes per side until golden and crispy. Drain on paper towels.
  7. In a large mixing bowl, combine cooled noodles, smashed cucumber, and sliced green onions. Pour dressing over and toss gently to coat.
  8. Top salad with crispy tofu and sprinkle with toasted sesame seeds.
  9. Stir gently before serving. Serve immediately or chill for 10-15 minutes if preferred.

Notes

Press tofu well to ensure crispiness. Toss noodles with sesame oil to prevent sticking. Add crispy tofu just before serving to maintain crunch. Smashed cucumber absorbs dressing better than sliced. For vegan option, use maple syrup instead of honey. Use gluten-free noodles and tamari for gluten-free version.

Nutrition

Keywords: smashed cucumber, sesame noodle salad, crispy tofu, quick dinner, vegetarian, vegan option, gluten-free option, healthy salad

Find it online: https://elvafood.com/crunchy-smashed-cucumber-sesame-noodle-salad-with-crispy-tofu-recipe/