Kwanghi cooks

Spicy Cold cucumber Silken Tofu

Spicy Cold cucumber Silken Tofu
Preparation time:
45 minutes 
Cooking time:
N/A
Serves:
2

Aromatic, delicious and unbelievably veggie, Kwanghi’s silken tofu is paired with crunchy cucumbers, fiery chillies and sweet honey for a soul-satisfying dish that’s ready in just 45 minutes.

  • Ingredients

    For the spicy cold cucumber silken tofu :
    • 1 block of silken tofu, drained
    • 1 scallion, roughly chopped
    • 1 garlic clove, peeled
    • 1/2 tbsp. gochugaru Korean chilli flakes
    • 1 tbsp. sesame oil, lightly heated
    • 2 tbsp. soy sauce
    • 1 tsp. honey
    • 2 tsp. rice vinegar
    • 2 tbsp. cucumbers, diced
    • 1 tbsp. Green Chilli, diced
    • Toasted sesame seeds, for garnish
  • Method

    For the spicy cold cucumber silken tofu:
    • Add the scallion, garlic, and gochugaru to the bowl of a food processor. Pulse until finely chopped.
    • Lightly heat sesame oil in a small saucepan over medium heat.
    • Remove from heat before it begins to smoke (should take about a minute or so).
    • Pour the warm sesame oil over the chopped scallion mixture into the food processor bowl. Pulse to combine.
    • Add soy sauce, honey, and rice vinegar to the mixture in the food processor bowl. Pulse until well combined.
    • Add diced cucumbers and chilli to the mixture in the food processor bowl. Pulse briefly to combine.
    • Transfer the mixture to a serving dish and place the drained silken tofu on top.
    • Garnish with toasted sesame seeds, if desired.
    • Chill in the refrigerator for at least 30 minutes before serving.
    • Enjoy your delicious spicy cold silken tofu!

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