Fody’s Korean-Inspired Tofu with Cucumber Salad

low-fodmap-desserts-gingerbread-loaf 

Prep Time: 10 minutes

Cooking Time: 50 minutes

Makes 4 servings

Description of Fody's Korean-Inspired Tofu with Cucumber Salad

Looking for a quick, crave-worthy dish  full of flavor? This Korean-Inspired Tofu with Cucumber Salad checks all the boxes. It’s a gut-friendly way to make tofu, and the result is a satisfying, plant-based protein dish in a sweet & spicy sauce.

Fody's Korean-Inspired Tofu with Cucumber Salad Ingredients:

  • 1 English/seedless cucumber, thinly sliced
  • ½ green bell pepper, finely diced
  • 1 cup shredded carrot
  • 6 tbsp rice vinegar, for pickling
  • 2 tsp organic cane sugar, for pickling
  • 1 tsp kosher salt, for pickling
  • Dash black pepper
  • 2 tsp sesame seeds, divided
  • 1 tbsp Fody’s Shallot Infused Olive Oil
  • 16 oz. super-firm tofu or extra-firm* tofu, cut into 2cm cubes
  • 1 tbsp Fody’s Steak Seasoning

Sauce:

          Directions for Fody's Korean-Inspired Tofu with Cucumber Salad

          • To start your plant-based dinner, add cucumbers, bell pepper, carrot, rice vinegar, sugar, and pepper to a mixing bowl. Toss and set aside while preparing the rest of the recipe. Just before serving, sprinkle with 1 tsp of the sesame seeds.
          • Preheat a large pan on medium to medium-high heat. Add shallot oil and tofu cubes, toss, and sprinkle with steak seasoning. Cook 8 to 10 min, gently tossing every few minutes to brown on multiple sides. 
          • To make the sauce, add all ingredients to a small saucepan and bring to a simmer. Gently simmer, partially covered, for 2-3 min. Pour the sauce over the tofu and gently toss to coat. 
          • To serve, top the glazed tofu with the remaining 1 tsp of sesame seeds and serve with your Cucumber Salad.

          Notes:

          If you’re using extra-firm tofu instead of super-firm tofu, press it for 15-20 minutes. Wondering how to  press tofu? It’s simple! Wrap tofu in some kitchen towel and place on a plate. Place a saucepan or frying pan on top or use a tofu press, to remove water that comes out of tofu.

          About the Chef

          low-fodmap-food-blogger-dede-wilson

          Janet Gronnow

          Janet Gronnow is the recipe creator and food photographer behind the popular blog Munch Meals by Janet and the @janetsmunchmeals Instagram account. Janet shares approachable, delicious meals for foodies and families, focusing on simple ingredients and preparations that pack big flavor.

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