Chilled Cucumber Soup with Crispy Tofu

Ingredients

• Romaine lettuce 15 oz
• Young Spinach "Belaya Dacha" 0 oz
• Cucumbers 10 oz
• Scallions to taste
• Meyer Lemon Juice to taste
• Tofu 5 oz
• Soy Sauce 0 fl oz
• Sesame Oil 0 fl oz
• Rice Vinegar for Sushi 0 fl oz
• Yogurt powder 0 oz
• Chicken Broth 15 fl oz
• Starch film 0 oz
• Sesame bun 0 oz
• Vegetable Oil 210 qt
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Cut the tofu into 2 cm cubes.

Step 3

Mix the soy sauce, sesame oil, and rice vinegar, and pour this mixture over the tofu. Let it marinate for 10 minutes.

Step 4

Meanwhile, prepare the soup. Chop the romaine lettuce into small pieces.

Step 5

Peel the cucumbers; if the seeds are small, you can leave them in. Cut the cucumbers into any desired shape.

Step 6

Combine the salad with the chopped cucumbers, spinach, and 3 stalks of green onions.

Step 7

Dilute the yogurt in vegetable broth and pour this mixture over the vegetables.

Step 8

Blend the soup until smooth and add salt, pepper, and lemon juice to taste. Refrigerate until ready to serve.

Step 9

Drain the marinade from the tofu, toss the cubes in cornstarch, and deep fry until golden brown.

Step 10

Coat the fried tofu in sesame seeds.

Step 11

Ladle the soup into bowls, then top with cubes of golden tofu and sprinkle with chopped green onions.