Chickpea tofu
Make this chickpea-based tofu for your favourite dishes. It’s easy to make and uses gram flour – slice or cube it and use in a similar way to regular tofu
Seaweed & cucumber salad with sesame mustard dressing
Serves 4 as a side dish or 2 as a main with protein of choice
Easy
Prep:
No cook
Serve this flavour-packed seaweed salad as a side, or bulk it out with the protein of your choice, such as cooked prawns, tofu, fish or chicken
Skip to ingredients
- 1 medium cucumber
- 2 tbsp dried wakame (seaweed) or seaweed mix
- 3 tbsp tahini
- 2 tsp light brown soft sugar
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1-3 tsp Japanese or English mustardto taste
Nutrition: Per serving
- kcal109
- fat7g
- saturates1g
- carbs5g
- sugars4g
- fibre3g
- protein4g
- salt2.23g
Method
step 1
Cut the cucumber in half lengthways and remove the seeds with a spoon. Slice very thinly, about 2mm thick – you can use a slicer or mandoline for this. Add 2 tsp fine sea salt, mix well, then tip into a colander to drain the excess water for 15 mins. Meanwhile, put the seaweed in a bowl of water for 15 mins to soak, ensuring it fully rehydrates and softens.
step 2
Drain both the cucumber and seaweed, then squeeze out any remaining excess water thoroughly.
step 3
To make the sauce, combine the tahini, sugar, soy sauce, vinegar and mustard in a bowl with 1 tbsp water and mix well until smooth and creamy. Add a little more water if the sauce is too thick until it reaches a smooth, pourable consistency.
step 4
Arrange the cucumber and seaweed on a plate or serving dish and drizzle the sauce over the top. You can add cooked prawns, tofu, poached fish or chicken, if you like.
