Asian Tofu Cucumber Boats
Fresh, crunchy bites topped with Asian-flavoured tofu. This plant-based recipe is high in protein, low in saturated fat and carbs, and naturally hydrating thanks to the cucumber. Perfect as a light, quick meal.
In the collections
The ingredients
- 150 g extra-firm tofu, cut into cubes or triangles
- 1 tbsp low-sodium soy sauce
- 1 tsp toasted sesame oil
- 1 tsp maple syrup
- 2 cucumbers, large
- 2/3 cup sushi rice, calrose; cooked
- ¼ cup shelled edamame, cooked
- 1 tbsp plain rice vinegar
- 4 tsp mayonnaise
- 4 tsp sriracha
- Sesame seeds (optional)
The method
- In a small skillet over medium-high heat, add the tofu, soy sauce, oil and maple syrup. Cook for 5 to 10 minutes, until the liquid has fully evaporated. Set aside.
- Cut the cucumbers in half lengthwise, then crosswise. Using a spoon, scoop out the seeds to form cavities. Set aside.
- In a bowl, combine the rice, edamame and rice vinegar and mix well.
- In a small bowl, mix the mayonnaise and sriracha.
- Divide the rice mixture among the cucumber halves. Top with the tofu, then drizzle with the spicy mayonnaise. Garnish with sesame seeds, if desired.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 400Calories
- 20 gFat
- 33 gCarbs
- 4 gFibre
- 24 gProtein
Tofu and edamame contain isoflavones, plant compounds with antioxidant properties that may support hormonal balance.
Tofu contains all the essential amino acids, making it an excellent source of plant-based protein for vegetarians and vegans.
