Smashed Cucumber & Chilli Tofu Salad

• Tofu(400 g)
• Cucumber(2)
• Garlic(2 cloves)
• Chili Oil(2 tbsp)
• Soy sauce(2 tbsp)
• Rice Vinegar(1 tbsp)
• Sesame oil(1 tbsp)
• White sugar(1 tsp)
• Sesame seeds(2 tsp)optional
• Green Onions(2)
• Rapeseed Oil(1 tbsp)

Method

1. 1

   Pat {Tofu} dry, then break it into rough bite-size pieces. Smash {Cucumber} with the side of a knife until split, then tear into chunky pieces. Finely grate {Garlic} and thinly slice {Scallions}.

   ~12 min

2. 2

   In a bowl, stir together {Chili Oil}, {Soy sauce}, {Rice Vinegar}, {Sesame oil}, {White sugar}, and the grated {Garlic} until the sugar dissolves.

3. 3

   Heat {Vegetable oil} in a nonstick pan over medium-high heat. Add the {Tofu} and cook, turning occasionally, until golden on the edges and lightly crisp, 10 to 12 minutes.

   ~12 min

4. 4

   Add the smashed {Cucumber}, cooked {Tofu}, and most of the {Scallions} to the dressing. Toss until everything is glossy and lightly coated, then sprinkle over {Sesame seeds}.

5. 5

   Serve right away topped with the remaining scallions.