Happy Thursday everyone…We are so close to the weekend!!! I prepped this Asian style tofu, cucumber salad (thanks @Avery for the cucumber from your garden lol), and buttery brown rice at the beginning of the week and oh my gosh I loved it all week long. I added the ingredients to a salad some days for lunch and it was delicious.
I never really liked tofu that much until the past few years when I started trying more plant based protein sources. Its definitely not comparable to chicken and it will never taste just like chicken, but there are ways to make tofu taste delicious and this is one of the ways!
Asian Style Tofu:
-I used one block of extra firm sprouted tofu from Trader Joes and pressed it and then cut it into slices. I marinated the tofu in some soy sauce and sesame oil (key ingredient) and airfryed it at 400 for a few minutes until it got crispy. I then topped it with sesame seeds and added more of the marinade on top.
– This was a spin off of my favorite cucumber salad recipe I found online (recipe from two peas and their pod) because I did not have most of the ingredients and I wanted to change it up
I used 1 large cucumber, added a big splash of red wine vinegar, a dash or two of sesame oil, a ton of scallions, 2 cloves of garlic, sesame seeds, red pepper flakes and Japanese multipurpose seasoning from trader joes. I mixed it all together and let it sit in the fridge to cool down and then served it cold
Buttery Brown Rice:
-Cook about 1.5 Cups of Brown rice with about 3 Cups of water and bring to a boil. Once it is at a boil put the heat down to low/simmer and top it with the lid and let it simmer until all the water is gone. Once it is almost done, add about a tablespoon or two of butter in and a ton of salt.