Crispy Shaved Tofu Salad

Serves 1
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Directions

  1. 1Shave one block of extra firm tofu.
  2. 2Mix the shaved tofu with cornstarch, salt, onion powder, garlic powder, paprika, and a pinch of cayenne.
  3. 3In a separate bowl, mix cooked, rinsed, and dried rice with a generous drizzle of oil, salt, onion powder, garlic powder, and paprika.
  4. 4Spread out the seasoned rice and tofu in a thin, even layer on a greased baking pan (use two pans if necessary).
  5. 5Bake at 450F for 25-30 minutes until crispy.
  6. 6While the rice and tofu cook, shred one whole English cucumber.
  7. 7Shred a medium red onion.
  8. 8Shred one large carrot.
  9. 9Press and drain the liquid from the shredded cucumber, onion, and carrot.
  10. 10Mix together light mayo, hot sauce, and maple syrup, then season with salt and pepper to taste.
  11. 11Once the crispy rice and tofu are cooked and cooled for a couple of minutes, add them to the bowl with the shredded vegetables.
  12. 12Toss all ingredients together with the prepared sauce.
  13. 13Garnish with lots of toasted sesame seeds.
  14. 14Optionally garnish with crispy onions.

Ingredients

  • 1 block extra firm tofu
  • 0.25 cup cornstarch
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 pinch cayenne pepper
  • 2 cups cooked, rinsed, and dried rice
  • drizzle oil
  • 1 whole English cucumber
  • 1 medium red onion
  • 1 large carrot
  • 0.25 cup light mayo
  • 2 Tbsp hot sauce
  • 2 Tbsp maple syrup
  • to taste pepper
  • lots toasted sesame seeds
  • crispy onions

Equipment

graterbaking panovenbowl

Tips

  • Volume eating doesn't have to be low calorie.
  • Press and drain liquid from grated vegetables.