Serves 1
Directions
- 1Slice cucumbers and add them to a bowl.
- 2Add edamame to the bowl.
- 3Add chopped green onions to the bowl.
- 4Add diced avocado to the bowl.
- 5Pour sauce over the ingredients in the bowl.
- 6Sprinkle sesame seeds on top.
- 7Mix all ingredients in the bowl.
- 8Spread cooked white rice on a baking tray.
- 9Drizzle Gochugaru Chili Oil over the rice.
- 10Drizzle soy sauce over the rice.
- 11Mix the rice with the oils and soy sauce.
- 12Place the tray with rice into the oven to bake until crispy.
- 13Remove the crispy rice from the oven.
- 14Heat Algae Cooking Oil in a pan.
- 15Fry breaded tofu in the pan until golden brown.
- 16Flip the tofu to cook evenly.
- 17Remove the cooked tofu from the pan.
- 18Slice the cooked tofu into small cubes.
- 19Peel and slice an avocado.
- 20Slice small cucumbers.
- 21Chop green onions.
- 22Add plain yogurt or similar creamy base to a bowl.
- 23Add chili oil to the creamy base.
- 24Whisk to combine ingredients for the sauce.
Ingredients
- cucumbers
- edamame
- green onions
- avocado
- crispy rice
- tofu
- sauce
- white rice
- Gochugaru Chili Oil
- soy sauce
- Algae Cooking Oil
Equipment
bowlbaking trayovenpantongsknifecutting boardwhisk
Tips
- Enjoy the perfect balance of crunch, creaminess, freshness, and heat in this salad.
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