Sticky Tofu & Sesame Cucumber Salad

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SERVES: FOUR
PREP TIME: 30 MINS
COOK TIME: 5-10 MINS

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Ingredients

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FOR THE TOFU

1-2 BLOCKS FIRM TOFU (1 BLOCK FOR 2PPL OR 2 BLOCKS FOR 4PPL)

2-3 TBSP CORN FLOUR

SALT AND PEPPER

1 TBSP NEUTRAL OIL

2 BANANA SHALLOTS, DICED

1 RED CHILLI, DICED

3 GARLIC CLOVES, MINCED

2 TBSP GINGER, GRATED

2 TBSP OYSTER SAUCE

2 TSP SHAOXING WINE (CHINESE COOKING WINE)

3 TSP KECAP MANIS

1 TBSP TAMARI

1 TBSP SUGAR OF CHOICE (I USED BROWN)

FOR THE SALAD

2-3 LEBANESE CUCUMBERS, SLICED ON A MANDOLIN

1 CUP TORN MIX HERBS (CORIANDER, MINT)

2 TBSP TOASTED WHITE SESAME SEEDS

2-3 NORI SHEETS, CHOPPED

3/4 RED ONION, SLICED ON MANOLIN AND PICKLED

1/3 CUP CRISPY FRIED SHALLOTS (PLUS MORE FOR SERVING)

FOR THE DRESSING

2 GARLIC CLOVES, MINCED

3 TSP GINGER, MINCED

2 TSP SESAME OIL

2 TSP LEMON JUICE

2 TSP SUGAR OF CHOICE

1 TSP SALT

3 TSP RICE WINE VINEGAR

2 TSP TAMARI OR SOY SAUCE

SPLASH WATER (AS PER TASTE/VOLUME)

TO SERVE

STEAMED RICE (OPTIONAL)

SPRING ONION CURLS (FINELY SLICED)

SLICED RED CHILLI

SPRINKLE SESAME SEEDS

DRIZZLE CHILLI OIL (OPTIONAL)

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Equipment

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SHARP KNIVES

MIXING BOWLS

MEDIUM FRY PAN

OVEN TRAY

MANDOLIN

MICROPLANE

GARLIC MINCER

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Method

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1. PREHEAT OVEN TO 180 FAN FORCED. USING PAPER TOWEL OR A TEA TOWEL, PAT TOFU TO STRAIN EXCESS LIQUID
   

2. SLICE INTO 4-5CM CUBES AND PLACE INTO A LARGE MIXING BOWL
   

3. COVER WITH CORN FLOUR, A CRACK OF SALT AND PEPPER, TOSSING TO COAT EVENLY
   

4. LINE A BAKING TRAY AND SCATTER TOFU. PLACE INTO OVEN FOR 20-25 MINS OR UNTIL GOLDEN AND CRISPY
   

5. AFTER THINLY SLICING ONION (IDEALLY ON A MANDOLIN), PICKLE IN A CONTAINER WITH VINEGAR OF CHOICE, A LITTLE SUGAR AND CRACK OF SALT. SET ASIDE FOR MINIMUM 20 MINS
   

6. PREPARE YOUR SALAD DRESSING IN A JAR OR CONTAINER. ADJUST TASTE TO YOUR PREFERENCE AND SET ASIDE IN FRIDGE
   

7. ADD ALL SALAD INGREDIENTS TO A BOWL, TOSSING DRESSING THROUGH. PREPARE ON A SERVING PLATTER, FINISHING WITH MORE CRISPY FRIED SHALLOTS
   

8. ADD A TABLESPOON OF NEUTRAL OIL TO A FRY PAN OVER MEDIUM/HIGH HEAT. FRY OFF SHALLOTS, GARLIC, GINGER AND CHILLI FOR A MINUTE OR TWO (UNTIL FRAGRANT)
   

9. ADD YOUR SAUCES, STIRRING TO COMBINE AND SIMMER OVER MEDIUM HEAT
   

10. AFTER A FEW MINUTE THIS WILL BEGIN TO THICKEN. ADD YOUR TOFU AND TOSS TO COAT/GLAZE EVENLY
    

11. SPOON ONTO YOUR FAVOURITE SERVING PLATTER, FINISHING WITH SPRING ONION CURLS, SLICED CHILLI, SESAME SEEDS AND CHILLI OIL DRIZZLE. SERVE WITH SALAD, STEAMED RICE AND ENJOY!

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