Cooked - Spicy Cold Tofu with Cucumber & Scallions (Vegan)

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Spicy Cold Tofu with Cucumber & Scallions (Vegan)

2.0

1 block silken or soft tofu (drained but not pressed)

½ cup diced cucumber

1–2 stalks scallions, thinly sliced

1 tbsp soy sauce (or tamari for gluten-free)

1 tbsp chili crisp or chili oil with flakes

1 tsp rice vinegar or black vinegar

1 tsp sesame oil

½ tsp maple syrup or sugar (optional, to balance heat)

½ tsp garlic, minced (optional)

½ tsp ginger, finely grated (optional)

1 tsp toasted sesame seeds (black & white mix for looks)

Prepare the tofu: Carefully remove tofu from the package. Drain excess water. Place on a serving plate. You may pat the bottom lightly with paper towel, but don’t press—it should remain delicate and soft.
Prepare the topping: In a small bowl, mix soy sauce, chili crisp, rice vinegar, sesame oil, and sweetener (if using). Stir in minced garlic and ginger if desired.
Assemble: Spoon the sauce over the tofu block evenly. Top with diced cucumbers and scallions. Sprinkle with toasted sesame seeds.
Serve cold: Best served chilled or at room temperature. Enjoy as a side dish, light appetizer, or on top of rice.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🌞Summer

Season☀️Summer

DifficultyVery Easy ⏰ 10m

Created 43 weeks ago

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