Sambal Tofu & Cucumber Cold Snack Pot
Snack · Malaysian · Ready in 10 min · Serves 1
Cold tofu cubes tossed with sambal, lime and a lot of cucumber and pepper. A 570g pot from the fridge with no pan involved.
Per serving
- Calories
- 411
- Protein
- 34 g
- Carbs
- 26 g
- Fat
- 19 g
- Fibre
- 9 g
Vitamins and minerals, % of a day’s needs
- Iron39%
- Vitamin D0%
- B120%
- Zinc36%
- Magnesium41%
- Omega-326%
- Potassium18%
- Vitamin C186%
- Vitamin A10%
- Riboflavin14%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 170 g Tofu
- 220 g Cucumber
- 120 g Red bell pepper
- 1 tbsp Sambal paste
- 1 tbsp Lime juice
- 2 tsp Sesame seeds
- 20 g Spring onion
- 0.3 tsp Salt
Method
- 1
Press the 170g of tofu between two sheets of kitchen paper for 2 minutes with a plate on top, then cut it into 2cm cubes. Nothing is cooked here, but the finished pot wants 5 minutes standing before you eat it, so allow about 10 minutes end to end.
- 2
Cut the 220g of cucumber into thick half-moons and the 120g of red bell pepper into wide strips, and slice the 20g of spring onion. Cutting them large is deliberate. This pot is meant to be chewed, not scooped.
- 3
In the container you will eat from, stir 1 tbsp sambal paste with 1 tbsp lime juice and 0.25 tsp salt until it loosens into a pourable dressing.
- 4
Add the tofu cubes and cut vegetables and fold gently until everything wears some of the dressing. Give it the 5 minutes flagged in step 1 so the sambal works into the tofu, then scatter with 2 tsp sesame seeds.
