Asian Tofu with Cucumber
  • 100 grams extra firm tofu, slice into ½ cm slices

  • Hint of stevia to taste

  • Salt to taste

  • 4 tablespoons water

  • 1 clove garlic, minced

  • 1 teaspoon fresh ginger, minced

  • 1 cucumber, peeled and thinly sliced

  • 1 teaspoon rice vinegar, unseasoned

Cooking Instructions:

1. In a small bowl combine garlic, ginger, salt, stevia and stir well. Add tofu and toss lightly in sauce. Let sit for 10-15 minutes

2. In another bowl, place cucumber slices. Add 1 tsp of rice vinegar and toss gently. Let sit for 8 minutes

3. Drain cucumbers and place on plate in over lapping pattern remove tofu from sauce and place on plate in criss-cross               pattern on top of cucumber slices

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