Spicy Cold Cucumber Silken Tofu by Kwanghi Chan
| Serves: 2 | Category: Vegetarian | Chef: Kwanghi Chan | Course: Mains | Machine: Food Processor | Total time (min.): 45 |
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
- 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
Tools
- MultiPro Go
Method
- 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!