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Spicy Cucumber & Abura-age
Introduce
Chef :
Hiroko ListonSpicy Cucumber & Abura-age
I have been crazy about ‘Lao Gan Ma’ brand Crispy Chilli Oil lately. I am using it for very many things. It seems it is not spicy enough for some people, but probably that’s the reason why I enjoy it so much. Today I mixed it with ‘Ponzu’ to make a sauce and dressed Cucumber and ‘Abura-age’ (Fried Thin Tofu) with the sauce. It is Vegan, but of course you can replace ‘Abura-age’ with Chicken OR other protein. This was supposed to be 2 servings, but I ate all of it.
Ingredient
Food ration :
2 ServingsCooking time :
10 minutes
1 pinch
Salt
1 sheet
‘Abura-age’ (Fried Thin Tofu)
1/2-1 tablespoon
Crispy Chilli Oil *I used ‘Lao Gan Ma’ brand Crispy Chilli Oil
Cooking instructions
* Step 1
Cut Cucumber into bite-size pieces. I cut it diagonally as I was rotating it on a cutting board. Place in a mixing bowl, add 1 pinch Salt and mix, and set aside.
* Step 2
Cut 1 sheet Abura-age (Fried Thin Tofu) into bite-size pieces. Cook in a frying pan over medium low heat until nicely browned and crispy.
* Step 3
Add ‘Ponzu’ (OR Soy Sauce & Rice Vinegar), Crispy Chilli Oil and Spring Onion to Cucumber, and mix well. Add ‘Abura-age’ and combine.
* Step 4
Sprinkle with Toasted Sesame Seeds and enjoy.
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