Crisp Tofu And Thai Cucumber Raita

• 100 grams cucumber, cut into thin strips
• 50 grams red bell pepper, cut into thin strips
• 50 grams red onion, thinly sliced
• 150 grams firm tofu
• 30 milliliters olive oil
• For the Dressing
• 30 milliliters lime juice
• 15 milliliters fish sauce, or gluten-free soy sauce for Vegan
• 1 tablespoon coconut sugar
• 3 pieces cloves garlic, finely chopped
• 1/2 teaspoon Thai red chillis, finely chopped
• 10 grams 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.

cucumber, red bell pepper, red onion, olive oil, dressing, lime juice, fish sauce, coconut sugar, garlic, red chillis, basil

Taken from food52.com/recipes/74105-crisp-tofu-and-thai-cucumber-raita (may not work)