Chilled Silken Tofu with Wasabi, Lime, and Cucumbers
With a wonderful combination of savory, sweet, and spicy elements, this dish takes you on a flavorful journey with every bite.
Cucumbers
¼ cup fresh lime juice
2 tsp. coconut nectar or honey
1 tsp. rice vinegar
½ tsp. sea salt
½ English cucumber, spiral sliced or thinly sliced into half moons (1 cup)
Dressing
¼ cup gluten-free soy sauce or tamari
2 Tbs. lime juice
4 tsp. coconut nectar or sugar
4 tsp. rice vinegar
1 Tbs. wasabi paste
1 tsp. minced fresh ginger
Tofu
2 12-oz. blocks firm silken tofu, drained, chilled, each cut into
4 squares
3 Tbs. finely chopped green onion
2 tsp. white sesame seeds
1 | To make Cucumbers: Whisk together lime juice, coconut nectar, vinegar, and salt in bowl. Stir in cucumber, and set aside.
2 | To make Dressing: shake together all ingredients in sealed jar.
3 | To make Tofu: Place tofu squares on platter or in shallow bowls. Spoon 1 Tbs. Dressing atop each tofu square, and sprinkle with green onion. Drain Cucumbers, discard brine, and mound 2 Tbs. Cucumbers atop each tofu square. Sprinkle with sesame seeds.
Serves: 8
Prep time: 30 minutes or fewer
nutritional information
Per Serving:
Calories: 92
Protein: 7 g
Total Fat: 3 g
Saturated Fat: <1 g
Carbohydrates: 8 g
Cholesterol: 0 mg
Sodium: 578 mg
Fiber: <1 g
Sugar: 4 g
Gluten-Free
July/August 2015 p.76 Vegetarian Times
Online: http://www.vegetariantimes.com/recipe/chilled-silken-tofu-with-wasabi-lime-and-cucumbers/
