Crispy Sweet & Spicy Tofu with Cucumber Salad

This dish offers a perfect balance of savory-sweet heat and a refreshing crunch that feels incredibly light yet satisfying for spring. It is a fantastic, high-protein way to enjoy a "takeout-style" meal at home without the heavy cleanup or long prep time.

Full recipe by Jenn Lueke here.

Ingredients Needed:

english cucumber, thinly sliced (1/2)

shredded carrots (1 cup)

coconut aminos or soy sauce (5 tbsp)

rice vinegar (4 tbsp)

garlic powder (2 tsp)

ground ginger (3 tsp)

sesame seeds, optional (2 tbsp)

tofu block, pressed for 30 min and cubed (1 lb)

tapioca flour, arrowroot starch, or cornstarch (1 tbsp)

smoked paprika (1 tsp)

sriracha (2 tbsp)

pure maple syrup (1 tbsp)

Pantry staples: salt, black pepper, olive oil

Tips:

Refrigerate the cucumber salad and tofu in separate sealed containers for up to 3 days.

Reheat the tofu in the air fryer or oven on 350F for 5 minutes, until warm.