1 small cucumber diced into small cubes (approx 1 cup- I like to add a bit of rice vinegar and some salt to the cucumbers to marinade to give them a bit of a tang before serving)
1 tsp Korean chili flakes (found at your local Asian store)
1 tsp garlic flakes
1 tbsp chopped fresh ginger
1 1/2 tsp brown sugar
1/4 cup neutral oil (I used sunflower oil)
Method
Place the oil in a pan and bring to a boil on medium heat, you will know it’s ready by dropping a piece of garlic, and if it floats and bubbles the oil is ready.
Add the chili oil ingredients into a heat-proof bowl, add the oil, and let it bubble away. Store in a glass container in a cool area.
Add the silken tofu to a plate, and slice neatly into slices or cubes. Add the cucumber on top.
Add a few tbsp of the chili oil, the crunchy topping, and additional teriyaki or sweet soy sauce, top with vegan mayo and some avocado if you like. serve and enjoy, and store in an airtight container in the fridge for up to three days.
Photo Gallery
Hope you love this super delicious and addictive way to eat tofu!!
