Cucumber Salad with Whipped Tofu & Chili Oil
From: Ian Seddon's Cookbook
🥘 Ingredients
- Chili Oil 1 ½ tbsp
- Persian or English cucumbers 1 lb
- scallions ½ bunch
- bunches radishes ½
- soy sauce or tamari 2-3 tsp
- Chinese black vinegar or rice vinegar 2-3 tsp
- Whipped Tofu 5.33 tbsp
- roasted sesame seeds 1 tbsp
If you skipped making the Chili Oil and didn’t buy chili crisp, use 1 1/2 tbsp of extra virgin olive oil (or any neutral-flavored oil) with the cucumbers in step 5. If your sesame seeds are raw, toast them for the best flavor. To toast sesame seeds, heat a frying pan over medium heat. After a minute or two, add the sesame seeds and toast for 2 to 4 minutes, shaking the pan occasionally, until golden brown. Or, add to a rimmed sheet pan and toast in a 350ºF / 175ºC oven for 6 to 8 minutes. Storage: This salad is best fresh; only make as much as you can eat. Nutrition boost: Add on thinly sliced water chestnuts. For more protein, top the salad with seasoned edamame. For more heat and a gut-health boost, top with vegan kimchi. Shortcut: Skip the scallions and radishes. If you bought chili crisp instead of making Chili Oil, use that here but start with a smaller amount.
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1Gather: Chili Oil , Persian or English cucumbers , scallions , bunches radishes , soy sauce or tamari , Chinese black vinegar or rice vinegar , Whipped Tofu , roasted sesame seeds .
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2If the Chili Oil has solidified, set its jar in a bowl of hot water for a few minutes.
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3Slice the cucumbers into long wedges (about 4 wedges for Persian cucumbers, 8 wedges for English cucumbers). Slice the wedges crosswise on a hard bias, ½ to 1 inch (1.5 to 2.5 cm) thick.
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4Trim any bruised scallion tops, then thinly slice the scallions on a bias. Reserve the dark green tops for garnish.
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5Combine the white and light green scallion parts, radishes (if using), and cucumbers in a bowl.
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6When ready to serve, stir the Chili Oil before using. Toss the cucumber mixture with the Chili Oil, 2 tsp soy sauce, and 2 tsp vinegar. Taste, adding 1 more teaspoon soy sauce and/or vinegar as desired.
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7Schmear the Whipped Tofu on a plate. Spoon the cucumber salad, including any liquid from the bowl, on top. Garnish with reserved scallion greens and sesame seeds.