Tofu & Cucumber Salad with Hot Chili Sesame Dressing
Soft and crunchy
[4 Servings]
Cooking time: 10 minutes
2 Tofu (2 lbs.)
1/2 pound chicken breast, boneless and skinless
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons white wine
2 cups cucumbers, Julienne 2 inches long
< Hot Chili Sesame Dressing >
1/2 cup chili sauce
1 tablespoon white sesame seeds
1 tablespoon vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
< Garnish >
2 tablespoons parsley, finely chopped
2 tablespoons chives or green onion, chopped
1.
Combine the <Hot Chili Sesame Dressing> ingredients in a bowl and mix well.
2.
Place the chicken breast on a microwave-safe plate. Sprinkle with salt, pepper and wine. Cover with a vented microwave lid. Put a bacon rack on the turn table and place the chicken plate on the bacon rack. Cook on HIGH(1200W) for 3 minutes. Shred the chicken and let it cool in its juices. Once cooled, drain.
3.
Quarter tofu on a serving plate. Then cut it into 1-inch cubes. Place the drained chicken and cucumbers on top. Pour the dressing over the salad and garnish with parsley and chives before serving.
Back
2 Tofu (2 lbs.)
1/2 cup chili sauce