Include in Print View:

Tofu Recipe

Tofu Recipe recipe image
This refreshing dish combines crispy deep-fried tofu with crisp, raw vegetables for a delightful textural contrast. The mild flavor of the tofu pairs perfectly with the sweetness of the Chinese crullers and the crunch of jicama and cucumber. It serves as a light, satisfying meal or a unique appetizer that highlights fresh, simple ingredients. The addition of wild ginger bud adds a subtle aromatic kick, elevating the dish from a simple salad to a gourmet experience. Ideal for warm weather or as a healthy side dish, this recipe is easy to prepare and requires minimal cooking. It is a wonderful way to enjoy the natural flavors of vegetables and tofu without heavy sauces or complex techniques.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 54.6
Dietary: Gluten-free, Vegan, Vegetarian
Description
This refreshing dish combines crispy deep-fried tofu with crisp, raw vegetables for a delightful textural contrast. The mild flavor of the tofu pairs perfectly with the sweetness of the Chinese crullers and the crunch of jicama and cucumber. It serves as a light, satisfying meal or a unique appetizer that highlights fresh, simple ingredients. The addition of wild ginger bud adds a subtle aromatic kick, elevating the dish from a simple salad to a gourmet experience. Ideal for warm weather or as a healthy side dish, this recipe is easy to prepare and requires minimal cooking. It is a wonderful way to enjoy the natural flavors of vegetables and tofu without heavy sauces or complex techniques.
Ingredients
  • 1 Bangkuang (jicama) (500 g/1 lb) ,
  • 250 G (8 oz) kangkung (water
  • 1 Small cucumber, sliced
  • 2 Cups (150 g) bean sprouts, rinsed
  • 4 Cakes deep-fried tofu or aburage
  • 2 Chinese crullers, cut into 6-8
  • 1 Wild ginger bud, very thinly sliced
Directions
  1. 1
    Peel the jicama and cut it into thin julienne strips or small cubes.
  2. 2
    Wash the kangkung (water spinach) thoroughly, discarding the tough bottom parts of the stems.
  3. 3
    Bring a pot of water to a boil and blanch the kangkung for 30 seconds until bright green but still crisp.
  4. 4
    Remove the kangkung from the boiling water and drain well.
  5. 5
    Slice the cucumber into thin rounds or half-moons.
  6. 6
    Rinse the bean sprouts under cold water and drain.
  7. 7
    Cut the deep-fried tofu or aburage into bite-sized pieces.
  8. 8
    Cut the Chinese crullers into 6-8 pieces.
  9. 9
    Thinly slice the wild ginger bud.
  10. 10
    Arrange the jicama, cucumber, bean sprouts, and blanched kangkung on a serving plate.
  11. 11
    Top with the fried tofu, crullers, and sliced ginger bud.

Nutrition Facts

Amount Per Serving
Calories 54.6kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 30.4mg2%
Total Carbohydrate 11.5g4%
Dietary Fiber 4.9g20%
Sugars 3.0g
Protein 4.2g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Blanching the kangkung briefly preserves its vibrant color and crisp texture. Do not overcook.

If wild ginger bud is unavailable, you can omit it or substitute with a small amount of fresh ginger zest for a similar aromatic effect.

Serve this dish immediately after assembly to maintain the crispness of the vegetables and the crunch of the crullers.

For a heartier meal, you can add a light dressing made from soy sauce, a splash of vinegar, and a pinch of sugar.

Keywords: tofu, jicama, kangkung, cucumber, bean sprouts, aburage, crullers, ginger bud, vegan, chinese cuisine, salad, crispy, fresh, healthy, appetizer, vegetable, asian, light meal, raw, blanched
Read it online: https://www.chefs-mate.com/recipe/tofu-recipe-18/