Salsa Baked Egg Dumpling Cucumber Cups (Complete Recipe)
Cucumber simmered until nearly tender, then stuffed with seasoned tofu and egg dumplings, topped with low-calorie salsa and baked until golden for a light, refreshing stuffed dish.
Ingredients
Cucumber (boiled to 70% doneness, shocked in ice water, drained)
1/3 (about 150 g)
Tofu (mashed with a fork)
50 g
Hot pot egg dumplings (place 1 in each cucumber cup)
2
Shredded cheese (part mixed into the tofu paste, the rest for topping)
20 g
Salt
a pinch
Black pepper powder
a pinch
Low-calorie salsa sauce
1 tbsp
Instructions
1
Prepare the cucumber
Place the cucumber in boiling water, cook over medium heat until about 70% done, then remove, shock in ice water, drain, and set aside.
2
Make the tofu paste
Mash the tofu with a fork, first add the salt and black pepper and mix well, then fold in part of the shredded cheese and mix until combined.
3
Assemble the cucumber cups
Take a baking dish, arrange the cucumber cups on it, stuff each with the tofu paste, then place 1 egg dumpling on top.
4
Finish baking
Drizzle the low-calorie salsa sauce over the cucumber cups, sprinkle with the remaining shredded cheese, transfer to a preheated oven, and bake for about 15 minutes, until the cheese melts and turns golden.
