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

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