Spicy Cold Tofu With Sizzling Chilli Sauce
A sizzling chilli sauce sets apart this spicy cold tofu with shades of heat and an umami-rich intensity of zingy flavours! This quick and deliciously-easy recipe comes together in under ten minutes and can be a substantive meal in itself, when served alongside a bowl of rice.
Ingredients
- 1 packet of silken tofu
For the chilli sauce
- 2-3 cloves of garlic, finely minced
- 2 tbsp spring onions, finely chopped
- 1 tsp gochugaru (Korean crushed red pepper flakes)
- 1 tsp paprika
- 1 tbsp toasted sesame seeds
- 1½ tbsp hot sesame oil
- 3 tbsp light soy sauce
- 2 tbsp rice vinegar
- ½-1 tsp honey / maple syrup (optional/ adjust according to preference)
- 1 tsp chilli oil (optional/ adjust according to preference)
- 2 tbsp finely-chopped cucumber
Instructions
- Drain your block of silken tofu by wrapping it between kitchen towel. However, don’t press down on the tofu (or you might break it!)
- Add the garlic, spring onions, sesame seeds, gochugaru and/or paprika to a heat-proof bowl.
- Heat the sesame oil until it is hot (but shy of smoking). Pour it over the chilli garlic mixture.
- Now mix in the soy sauce, rice vinegar, chilli oil, maple syrup/ honey and finely chopped cucumbers.
- You can either refrigerate the sauce for a few hours/ overnight (this is recommended for intensifying the flavour); or immediately pour it over your tofu.
- Refrigerate the tofu and serve it chilled, preferably with a bowl of rice as an accompaniment.
