Spicy Cucumber and Tofu Salad Recipe

Instructions:

1. Prepare the tofu: Press the tofu to remove excess water. This can be done by wrapping it in a clean kitchen towel and placing a heavy object on top for at least 30 minutes. Cut the pressed tofu into bite-sized cubes.
2. Prepare the dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, salt, and minced garlic.
3. Combine ingredients: In a medium bowl, gently combine the cubed tofu, sliced cucumber, and minced chilies.
4. Add the dressing: Pour the dressing over the tofu and cucumber mixture. Toss gently to coat everything evenly.
5. Garnish and serve: Sprinkle with toasted sesame seeds and chopped cilantro (if using). Serve immediately or chill for later.

Tips:

– Pressing the tofu is crucial for achieving a firm texture and preventing a watery salad.
– Adjust the amount of chilies according to your spice preference. You can also use chili flakes for a different texture.
– For a more complex flavor, you can add a pinch of black pepper or a dash of your favorite hot sauce to the dressing.
– This salad is best served fresh, but leftovers can be stored in the refrigerator for up to 2 days.