Five-Spice Baked Tofu with Smashed Cucumber

Make five-spice baked tofu with smashed cucumber, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Firm tofu (Weighed after pressing. Silken tofu is about half the calories and protein.)
2 tsp (10 g) Tamari
1 tsp (5 g) Sesame seeds
80 g Cucumber
Half a teaspoon Chinese five spice
A splash Rice vinegar
A little, sliced Fresh red chilli
6 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 220°C. Tear the tofu into rough chunks rather than cutting it, and pat them dry.
2. Toss with the tamari and five-spice, spread on a lined tray, spray, and bake for twenty-five minutes, turning halfway, until the edges are dark and crisp.
3. Bash the cucumber with a rolling pin until it splits, tear it into pieces and dress with the vinegar, chilli and a pinch of salt.
4. Scatter the sesame seeds over the tofu and eat with the cucumber.

Contains soya and sesame.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/five-spice-baked-tofu-cucumber

AI-generated images illustrating the recipe.

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