step by step guide to make super quick homemade Tofu with pickled ginger & cucumber salad

How’s your day? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tofu with pickled ginger & cucumber salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tofu with pickled ginger & cucumber salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tofu with pickled ginger & cucumber salad is something that I’ve loved my entire life.

Table of Contents


  • 3 Lebanese cucumbers
  • 1 large (about 180g) carrot
  • 100g pkt pickled ginger, drained
  • 85g (1 1/2 cups) bean sprouts
  • 1 tablespoon white vinegar
  • 1 tablespoon mirin
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1 red birdseye chilli, deseeded, finely chopped
  • 2 x 300g pkts firm tofu, drained on paper towel
  • 1 egg, lightly whisked
  • 60g (2/3 cup) dried breadcrumbs
  • 1 tablespoon sesame seeds
  • 1 teaspoon Chinese five spice powder
  • 1/2 teaspoon salt
  • Vegetable oil, to shallow-fry


  • Step 1
    Use a vegetable peeler to slice cucumbers and carrot into ribbons. Place in a large bowl with the pickled ginger and bean sprouts.
  • Step 2
    Combine the vinegar, mirin, soy sauce, sesame oil and chilli in a jug and whisk with a fork until combined. Drizzle over cucumber mixture and toss to combine.
  • Step 3
    Cut the tofu in half crossways, then cut each piece into 3 even slices. Place the egg in a bowl. Combine breadcrumbs, sesame seeds, Chinese five spice powder and salt on a plate. Dip tofu in egg, then coat in breadcrumb mixture. Transfer to a plate. Repeat with remaining tofu and breadcrumb mixture.
  • Step 4
    Add enough oil to a large non-stick frying pan to reach a depth of 1cm. Heat over medium heat (the oil is ready when a cube of bread turns golden brown in 10 seconds). Shallow-fry half the tofu for 1-2 minutes each side or until golden. Transfer to a plate lined with paper towel and cover loosely with foil to keep warm. Repeat with the remaining tofu.
  • Step 5
    Place the tofu on serving plates and top with salad. Serve immediately.

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