Sweet Chili Tofu And Cucumber Salad


For The Sweet Chili Tofu:
1 block extra firm tofu, pressed then broken into chunks
½ cup corn starch
½ cup chickpea flour
¾ cup water
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt
¼ cup avocado oil to fry

For The Sauce:
⅓ cup sweet chili sauce
2 tbsp soy sauce
1 tbsp chili oil


1. In a bowl mix together the corn starch, chickpea flour, onion and garlic powders and salt then add the water and whisk to create your tofu coating, should have the same thickness as pancake batter.

2. Add your tofu to the corn starch mix and gently stir, making sure all the tofu pieces are well coated.

3. Heat up the oil and once hot add the tofu and fry until crispy on all sides. You could alternatively use only 1 tbsp oil to air fry or bake the tofu.

4. Meanwhile in a pot on medium heat stir together all the sauce ingredients until seamlessly combined. Remove from heat and add the tofu, making sure to coat all the pieces in the sauce. Serve topped with red pepper flakes (optional) and enjoy!

For The Cucumber Salad:
2 Persian cucumbers, sliced
⅓ red onion, sliced
1 tbsp rice wine vinegar
1 tsp toasted sesame oil
½ tsp white sesame seeds
½ tsp black sesame seeds

Combine all the ingredients together in a bowl and stir till well combined. Chill 1 hr and enjoy!