No-Cook Silken Tofu with Smashed Cucumber and Chili Crisp

By Sprig Originals ✓ · cooked up in Sprig

A fridge-cold Chinese-style plate that never sees a pan: chilled silken tofu slabs under a garlicky soy-sesame dressing, piled with salt-crunched smashed cucumber, scallions and spoonfuls of chili crisp. Ten minutes of chopping and whisking gets you a light, savoury supper or a starter for four on a hot night.

Ingredients

• 600 g silken or soft tofu, well chilled (2 blocks)
• 2 mini cucumbers or 1 large cucumber
• 1/2 tsp fine salt
• 2 scallions, thinly sliced

• 1 clove garlic, finely grated
• 3 tbsp light soy sauce
• 1 tbsp rice vinegar
• 2 tsp toasted sesame oil
• 1 tsp caster sugar
• 2 tbsp chili crisp

Instructions

1. Keep the tofu in the fridge until the last moment. Lay the cucumbers on a board, press down firmly with the flat of a wide knife or the base of a mug until they split, then tear or cut them into rough 3 cm chunks. Toss in a bowl with the 1/2 tsp salt and leave to sit for 10 minutes.
2. Meanwhile, whisk the grated garlic, soy sauce, rice vinegar, sesame oil and sugar in a small bowl until the sugar dissolves, about 30 seconds. Set aside so the garlic softens in the vinegar.
3. Tip the cucumber into a sieve and shake off the salty liquid that has collected (do not rinse). Return to the dry bowl and toss with 1 tablespoon of the dressing.
4. Drain the tofu, then slide each block onto a wide serving plate by inverting the pack into your palm. Blot the tops dry with kitchen paper and cut across into 2 cm slabs, keeping them in place. Spoon the remaining dressing evenly over the tofu so it pools around the base.
5. Pile the cucumber over and around the tofu, scatter with the scallions and spoon the chili crisp over the top. Serve straight away, cold, with plenty of the dressing scooped up from the plate.
6. Serve immediately while everything is fridge-cold.

Chef's tips

Nutrition (per serving, estimated)

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