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–+ servings

Refreshing Hot and Cold Tofu

Chilled tofu served with a zesty cucumber dressing, this Refreshing Hot and Cold Tofu is a wonderful combination of chilli heat and cool textures. 
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Course: Light
Cuisine: Asian
Prep Time: 7 minutes
Cook Time: 3 minutes
Total Time: 10 minutes
Servings: 2 serves
Author: Amanda Logan

Ingredients 

  • 400 grams silken tofu
  • 150 grams cucumber ribbons
  • 3 spring onions finely sliced
  • ½ teaspoon finely chopped red chilli or more depending on your heat threshold
  • 100 ml rice vinegar
  • 100 ml water
  • 70 grams ¼ cup + 1 tablespoon raw caster sugar 
  • 1 garlic glove peeled and sliced
  • 1 x 2.5cm ginger piece peeled and sliced
  • ¼ teaspoon sea salt 
  • ½ teaspoon soy sauce to serve
  • ¼ teaspoon sesame oil to serve
  • black sesame or chia seeds to serve

Instructions

  • Gently place the silken tofu on a kitchen towel to drain.
  • Either thinly peel or julienne the cucumber in to long ribbons. Alternatively you can grate the cucumber. 
  • Put the vinegar, water, sugar, garlic, ginger and salt in to a small saucepan and bring to a soft boil. Reduce the heat and cook for 3 three minutes until the sugar has dissolved. Remove from the heat and allow to cool for a minute or two. 
  • Place the cucumber and onions in a small bowl and drain the dressing over the top, discarding the garlic and ginger. Add the chilli and sit while you cut the tofu.
  • Gently slice the tofu in to 6 even cubes. Place all the cubes in to a bowl or three cubes into two bowls if serving as an entree. 
  • Spoon the cucumber dressing over the tofu making sure to include a good amount of cucumber, onions and chilli on top. 
  • Serve with a tiny drizzle of soy sauce, sesame oil and a smattering of black or sesame seeds. 
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