Chilled Tofu Salad

Sometimes a little competition is all you need to bring out your creativity! I recently was asked to enter a competition with Lucky Foods and thought, what a fun way to get creative and connect with other bloggers. After spending some time with the products and trying to find creative ways to use the abundance of cucumbers in the garden, I had the idea for the PERFECT summer dish!

If you’ve spent a lot of time trying to get your tofu crunchy, you may know how frustrating it can be when you don’t get it just right. Fortunately, this recipe keeps the tofu chilled, so you literally cannot mess it up! And did I mention that the sauce is already made for you… YES!

First you are going to create your super fresh and tasty base out of cucumbers, cilantro, and green onions. I like to seed the cucumbers and very thinly slice them for the best texture. If you leave the seeds in, this mixture gets a little bit watery! Then you thinly slice green onions and cilantro for a super refreshing summery salad. Once you add in your Kalbi Sauce, which is a Korean BBQ marinade, you’ll be ready to start eating this immediately, but there is one more simple step!

I also love that this entire recipe is gluten free, non-gmo, and vegan! The Kalbi Sauce is the perfect marinade to finish everything off!

Recipe:

Ingredients:

3 cups sliced cucumbers

1/4 cup sliced green onions

1/4 cup chopped cilantro

1 package organic silken tofu

1 bottle Kalbi sauce

Black and white sesame seeds

Instructions:

First, take your silken tofu out of its packaging and wrap in a paper towel to remove some of the liquid.

Then remove the seeds from the cucumbers and thinly slice into desired shapes

Chop green onions and cilantro and add to the cucumbers.

Next, pour in 2-4 T (your taste preference) of the Kalbi Sauce and stir together.

Slice your tofu to desired shape/size and place on top of the cucumber mixture.

Drizzle with a little bit of Kalbi sauce and top with sesame seeds and fresh chopped cilantro and green onions!