Korean · Lunch
Spicy Cucumber Salad (GLP-1)
A Korean cucumber salad built around pan-seared firm tofu for protein, tossed with smashed cucumber, gochugaru, sesame seeds and rice vinegar. Edamame adds fiber and plant bulk without refined carbs, keeping the plate light, cooling and quick to digest.
$4
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
340Calories
36gProtein
14gFat
21gCarbs
6.8gSugar
6.4gFiber
870mgSodium
0mgChol
2.1gSat Fat
940mgPotassium
270mgCalcium
4.6mgIron
0mcgVitamin B12
10mgVitamin C
vegetarian
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Press the tofu and cut into 3/4-inch cubes. Salt the cucumber chunks in a colander; let drain 10 minutes to remove excess liquid.
2
Sear
Heat 1 tsp sesame oil in a nonstick skillet over medium-high heat. Sear tofu cubes 5 to 6 minutes, turning occasionally, until golden and crisp on most sides.
3
Build
Squeeze the cucumber gently, then toss in a bowl with edamame, minced garlic, gochugaru, rice vinegar, soy sauce and 1/2 tsp sesame oil until coated.
4
Plate
Fold the tofu into the salad gently. Transfer to plate, scatter sliced scallion and sesame seeds over top and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g firm tofu
- 2 tsp2 tsp sesame oil, for pan-searing
- 22 medium cucumber (about 200g)
- 2/3 cup100g cooked edamame, shelled
- 2 tsp2 tsp gochugaru
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sesame oil, for dressing
- 1 tsp1 tsp toasted sesame seeds
- 1/2 tsp1/2 tsp salt
