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.
