Five-Spice Baked Tofu with Smashed Cucumber
Makes 1 serving

INGREDIENTS
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.)

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.

RECIPE NOTES
Torn, not cut. The ragged edges catch the tamari and go crisp in the oven where a flat cube face stays soft.
Bake a double batch. It keeps three days in the fridge and reheats in a dry pan, or goes cold into a lunchbox.

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