follow along this week, I’ll post one recipe per day! ✨ recipe 3 is below!
ingredients:
for the cucumber salad:
- 1/2 of an english cucumber, sliced
- 1 cup shredded carrots
- 3 tbsp sesame oil (can sub olive oil)
- 2 tbsp coconut aminos (can sub soy sauce)
- 2 tbsp rice vinegar
- 1/2 tsp salt + 1/2 tsp pepper
- 1 tsp garlic powder + 1 tsp ground ginger
- 1 tbsp sesame seeds (optional)
for the tofu:
- 1 lb block of tofu, pressed for 30 min and cubed
- 1 tbsp tapioca, arrowroot, or corn starch
- 1 tbsp coconut aminos or soy sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp ground ginger
- 1 tbsp olive or avocado oil
for the sauce:
- 2 tbsp sriracha
- 2 tbsp coconut aminos or soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp ground ginger
- 1 tbsp sesame seeds (optional)
- salt & pepper to taste
start by making the cucumber salad by combining all ingredients, mixing, and setting in the fridge to chill
coat the cubed tofu in the starch, spices, coconut aminos, and oil & airfy or bake on 400 for 10 mins, giving it a shake halfway through. meanwhile, make the sauce by combining all ingredients in a jar and shaking.
cover the tofu in the sauce (save a little for topping it you'd like), then airfry or bake again on 400 for 5-7 minutes, until crisp.
serve with the chilled salad and enjoy immediately or store in the refrigerator up to 5 days.
the ingredients will make 2-3 servings! enjoy!!
ingredients:
for the cucumber salad:
- 1/2 of an english cucumber, sliced
- 1 cup shredded carrots
- 3 tbsp sesame oil (can sub olive oil)
- 2 tbsp coconut aminos (can sub soy sauce)
- 2 tbsp rice vinegar
- 1/2 tsp salt + 1/2 tsp pepper
- 1 tsp garlic powder + 1 tsp ground ginger
- 1 tbsp sesame seeds (optional)
for the tofu:
- 1 lb block of tofu, pressed for 30 min and cubed
- 1 tbsp tapioca, arrowroot, or corn starch
- 1 tbsp coconut aminos or soy sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp ground ginger
- 1 tbsp olive or avocado oil
for the sauce:
- 2 tbsp sriracha
- 2 tbsp coconut aminos or soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp ground ginger
- 1 tbsp sesame seeds (optional)
- salt & pepper to taste
start by making the cucumber salad by combining all ingredients, mixing, and setting in the fridge to chill
coat the cubed tofu in the starch, spices, coconut aminos, and oil & airfy or bake on 400 for 10 mins, giving it a shake halfway through. meanwhile, make the sauce by combining all ingredients in a jar and shaking.
cover the tofu in the sauce (save a little for topping it you'd like), then airfry or bake again on 400 for 5-7 minutes, until crisp.
serve with the chilled salad and enjoy immediately or store in the refrigerator up to 5 days.
the ingredients will make 2-3 servings! enjoy!!
- Category
- Healthy food
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