Asian Cucumber Salad with Tofu

Ingredients

• 250 gms tofu, cut into 1 cm cubes
• 2 cucumbers, diagonally cut and sliced
• ¼ cup skinless, roasted and coarsely crushed peanuts, preferably unsalted
• ½ cup roughly chopped mint leaves
• ½ cup roughly chopped coriander leaves
• 2 tablespoons finely chopped spring onion greens
• 1 tablespoon toasted sesame seeds
• 1 tablespoon finely chopped garlic
• 1 tablespoon peanut butter
• 1 tablespoon light soy sauce
• 1 teaspoon crushed sichuan peppercorns
• 1 teaspoon chilli flakes
• 1 teaspoon korean chilli powder, gochugaru, sub with regular chilli powder
• ¼ teaspoon salt
• 1 teaspoon honey
• 2 tablespoons groundnut oil
• 2 teaspoons vinegar

Steps

1. Add garlic, sichuan peppers, korean chilli powder, ½ tablespoon sesame seeds, vinegar, salt to a bowl and mix well.
2. Heat oil in a pan till smoking hot and pour it immediately over the garlic spice mix.
3. Add peanut butter, soy sauce, honey and spring onions and give a good mix.
4. Place cucumber slices on a large platter or plate, add mint and coriander leaves and add tofu cubes.
5. Pour the asian salad dressing to cover all ingredients on the platter.
6. Add crushed peanuts, remaining ½ tablespoon of sesame seeds and garnish with spring onions.