Crisp Tofu and Thai Cucumber Raita

If there’s any dish you should be eating RAITA now, it’s this one. Tofu is a powerhouse for protein and all 9 of our body’s essential amino acids.


prep 0:15       total 0:15


2 servings



100g/3.5oz cucumber, cut into thin strips
50g/1.75oz red bell pepper, cut into thin strips
50g/1.75oz red onion, thinly sliced
150g/5.25oz firm tofu
30ml/1fl oz olive oil

For the Dressing

30ml/1fl oz lime juice
15ml/0.5fl oz fish sauce, or gluten-free soy sauce for Vegan
1 tbsp. coconut sugar
3 cloves garlic, finely chopped
1/2 tsp. Thai red chillis, finely chopped
10g/0.33oz Thai basil, chopped


1. Pan fry tofu in olive oil for 2 minutes per side. Cut into half-inch cubes.
2. Whisk all ingredients for the dressing in a bowl until sugar is dissolved.
3. Toss in cucumber, bell pepper, and onions.
4. Transfer to a serving platter and top with crisp tofu pieces.

Author's Comments

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