Smashed cucumber and sesame salad
Cucumbers hit with a knife until they split, then tossed in a garlicky soy and rice vinegar dressing with tofu and toasted sesame. It takes 15 minutes and no heat except a dry pan.
Method
- Drain the tofu, pat it dry with kitchen paper and cut it into 2 cm cubes.
- Lay the cucumbers on a board and hit them along their length with the flat of a large knife or a rolling pin until they split. Tear or cut them into bite-sized chunks.
- Put the cucumber in a sieve over a bowl, toss with half a teaspoon of salt and leave for 5 minutes to draw out the water, then shake dry.
- Toast the sesame seeds in a dry frying pan over a medium heat for 2 to 3 minutes, shaking the pan, until golden and smelling nutty. Tip them out straight away so they do not burn.
- Finely grate or crush the garlic into a large bowl and whisk in the soy sauce, rice vinegar and chilli flakes.
- Add the cucumber and tofu and toss until everything is coated. Scatter with the sesame seeds and serve straight away while the cucumber is crisp.
Tip Smashing gives rough edges that grab the dressing. If you want it hotter, add more chilli flakes a pinch at a time.
Per portion
| Energy | 244 kcal |
| Protein | 17 g |
| Carbohydrate | 9 g |
| of which sugars | 6 g |
| Fat | 14 g |
| of which saturates | 2 g |
| Fibre | 5 g |
| Salt | 2.67 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- cucumber2
- garlic3 cloves
- soy sauce2 tbsp
- rice vinegar2 tbsp
- sesame seeds30 g
- chilli flakes1 tsp
- firm tofu140 g
