This post was created in partnership with Raw Rutes.
We’ve got a zinger of a hot weather dish for you today. Have you ever tried cucumber noodles in favor of the more common spiralized zucchini? I’m obsessed. They are the perfect, cooling and hydrating food, especially when dressed with plenty of lime juice, herbs and a kiss of spice. They’re great with tropical fruit, creamy avocado, and a sprinkling of toasted seeds, as well as tofu for more substance and a savory element. The glazed tofu recipe I give here is an absolute favorite of mine and generally very special, easy, and able to transform any tofu hater into a true believer. It’s garlicky and spicy, and with a touch of sweetness. You can see the video of the whole process above.
I love cooking with tofu because it’s a flavor sponge and therefore extremely versatile. One of the most important steps in achieving outstanding tofu involves draining it of the liquid that it comes in. Generally, the less liquid tofu holds, the better it is at absorbing all the surrounding flavors. That’s where the beautiful, stainless steel Tofu Press from Raw Rutes comes in. Raw Rutes is a charming, online shop full of back-to-basics kitchen tools, from dreamy fermenting crocks to home brewing supplies, dehydrators and even freeze dryers (!). They sent me their Ninja Tofu Press to try out, and though I’m often skeptical of single-purpose kitchen tools, this one stole my heart. Previously, I would make a contraption of two plates, kitchen towels and a large jar of water for draining tofu, and I’m pretty relieved that I no longer have to make that much mess for such a simple step. This tofu press looks great and comes with a 4.5 lb weight, which gets all the liquid out of the tofu quickly and efficiently, with no required effort on your part. It can also be used for making your own homemade tofu (still on my list of things to try), as well as getting moisture out of pretty much any foods that fit. I’ll definitely be using it for my homemade nut cheeses.
Some other items on my Raw Rutes wish list include this terra-cotta sprouter, this fermenting crock, and this crazy cherry pitter (why not?).
Discount Code and Giveaway! For 11% off any items on Raw Rutes, enter code GOLUBKA at checkout through July 31st, 2017. To enter to win one Ninja Tofu Press, leave a comment here with your favorite item from the Raw Rutes offering or favorite way to prepare tofu until July 5th, 2017 (USA only).
- 1 14 oz (398 g) package firm tofu (I used sprouted tofu)
- 2 tablespoons freshly squeezed lime juice - divided
- ½ tablespoon tamari
- 1 teaspoon sriracha
- 1 tablespoon miso paste
- ½ tablespoon honey or maple syrup
- 1 tablespoon neutral coconut oil
- 1 teaspoon toasted sesame oil
- 4 garlic cloves - minced
- 1-2 baby bok choy - sliced into wedges
- splash of tamari
- juice of half a lime
- 2 English cucumbers - spiralized or julienned
- ½ -1 lime
- sea salt
- pinch of red pepper flakes
- 1 teaspoon toasted sesame oil
- large handful each basil and cilantro leaves
- 1 ripe, firm avocado - thinly sliced
- 1-2 small ripe, sweet mangoes - thinly sliced
- toasted sesame seeds
- basil/cilantro/mint leaves - for garnish
- Press the tofu for 15-30 minutes to drain it of as much liquid as possible. Slice it into cubes.
- Combine 1½ tablespoons lime juice together with the tamari and sriracha in a small bowl. Set aside. In another small bowl, combine the miso paste, honey/maple syrup and the remaining ½ tablespoon lime juice, and set aside as well.
- Warm the coconut oil in a medium sauté pan over medium heat. Add the tofu and sauté, flipping periodically until golden on all/most sides. Add more oil if needed throughout the process.
- Drizzle 1 teaspoon of the sesame oil over the tofu and add the minced garlic, sauté for 30 seconds until fragrant. Add the tamari mixture, bring it to a boil and cook until reduced and syrupy, for 1-2 minutes. Remove the pan from the heat.
- Add the miso mixture into the pan and toss until well-combined. Remove the tofu from the pan and set it aside.
- Return the pan to the heat and add the bok choy. Cook for about 2 minutes on each side, or until the white parts are lightly golden. Add a splash of tamari and a squeeze of lime juice, and stir until most of the liquid is evaporated. Remove from heat.
- Place the spiralized cucumber into a medium/large serving bowl. Squeeze the lime juice over the noodles, sprinkle with salt and red pepper flakes, and drizzle with sesame oil. Add the herbs and toss gently to coat.
- Distribute the noodles between serving bowls. Arrange the avocado slices on top of the noodles, followed by the mango, bok choy and spicy tofu, toasted sesame seeds and herbs. Enjoy right away.