Vegan Cucumber Salad

Ingredients

• 15 g ginger (1 piece)
• 1 Garlic clove
• 1 red chili pepper
• 3 tbsp Soy sauce
• 6 tbsp soybean oil
• Pepper
• 500 g Tofu
• 1 salad cucumber
• 150 g lamb's lettuce
• 10 g Thai basil (0.5 bunch)
• 2 tbsp lemon juice
• Salt
• 20 g Sesame seeds (2 tbsp)

Instructions

1. 1.

   Peel and finely chop ginger and garlic. Wash, trim, and mince the chili pepper. Mix everything with soy sauce, 2 tbsp oil, and pepper.

2. 2.

   Pat tofu dry, slice into 1 cm thick pieces, and combine with the soy‑marinade. Let it rest for about 30 minutes.

3. 3.

   Meanwhile, wash, trim, and shave cucumber into very thin ribbons. Wash, trim, and spin salad greens dry.

4. 4.

   Wash basil, pat dry, pluck leaves, and chop.

5. 5.

   Combine lemon juice with 3 tbsp oil and basil. Season with salt and pepper.

6. 6.

   Remove tofu from the marinade, drain well, and sprinkle with sesame seeds.

7. 7.

   Heat remaining oil in a pan. Fry tofu slices over high heat for about 5 minutes on each side until golden brown all around. Remove and cut into bite‑sized pieces.

8. 8.

   Toss vegan cucumber salad with vinaigrette, divide onto four plates, and top with tofu pieces.