Chinese · Lunch
Smashed Cucumber Salad (GLP-1)
Smashed cucumbers in a garlicky, chili-laced dressing get a protein boost from marinated baked tofu and crushed peanuts. Sesame oil, black vinegar and chili crisp bring sharp, savoury heat over crunchy vegetables, finished with cilantro and scallion. Light, cold, and fast.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
336Calories
35.9gProtein
14.3gFat
21.4gCarbs
9.4gSugar
5.8gFiber
1985mgSodium
0mgChol
2.6gSat Fat
780mgPotassium
210mgCalcium
4.3mgIron
0mcgVitamin B12
9.5mgVitamin C
vegetarian
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Press tofu between paper towels for 10 minutes, cut into 1-inch cubes, pat dry, then toss with soy sauce and sesame oil. Let sit 15 minutes.
2
Bake
Spread marinated tofu on a lined sheet and roast at 400°F for 15 minutes, flipping once, until edges golden.
3
Prep
Smash cucumber on a cutting board with a knife flat side until split, then roughly chop into bite-size pieces. Mince garlic and chop cilantro and scallion.
4
Plate
Combine cucumber, garlic, black vinegar, soy sauce, chili crisp, sugar and salt in a bowl, toss until glossy. Add tofu gently, scatter peanuts, cilantro and scallion, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 280g280g baked tofu
- 22 large cucumber (about 250g)
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 4 tbsp4 tbsp black vinegar
- 2 tbsp2 tbsp chili crisp
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp peanuts
- 2 tbsp2 tbsp cilantro
- 22 scallion
