You must be logged in to post a review.
Zucchini Cucumber Salad with Ginger Sesame Tofu
1. Combine ginger, ponzu/soy sauce and sesame seeds in a small bowl. Alternately, you can use a pre-made Asian stir fry sauce like Trader Joe’s Soyaki sauce.
2. Heat a grill pan or large flat plan at medium-high heat. Add the cubes of tofu. Allow tofu to cook well on each side, turning once each side is a light brown color. This will take about 5-7 minutes. Add half of your ginger sesame sauce to the tofu and quickly toss then remove the pan from the heat. If you leave the tofu cooking in the sauce for too long it can burn, so be careful!
3. Meanwhile, use a vegetable peeler to slice both the cucumber and zucchini into long, thin strands. They should resemble the shape of linguine pasta. Put it into a bowl.
4. Use the remaining sauce to dress the cucumber and zucchini. Then plate the vegetable mixture, top with some tofu and sprinkle the remaining sesame seeds over the top.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!