Chilli oil topped tofu with cucumber sesame salad

Ingredients

• 2 teaspoons Kewpie mayonaise
• 1 table spoon Kewpie roasted sesame dressing
• Block firm tofu
• 4 chopped spring onions, dark and light parts kept seperate
• 1 tablespoon gochugang
• 5 cloves minced garlic
• 1/2 teaspoon MSG
• 1 tablesoon toasted sesame oil
• 3 tablespoons vegetable oil
• 2 teaspoons rice wine vinegar
• 1 teaspoon salt
• 1 tablespoon light soy sauce
• 3 tablespoons vegetable oil for frying
• 1 tablespoon toasted sesame seeds
• 1/2 thinly sliced cucumber
• 1/2 thinly sliced avocado (optional to accompany)
• Toasted seaweed (optional to accompany)
• Kimchi (optional to accompany)
• Rice (optional to accompany)

Method

1. Deeply score the tofu by slicing horizontally and then vertically across the top about 1 inch deep. Rub the tofu block with the salt (make sure the salt is rubbed in the score)
2. For the chilly oil: combine sesame oil, msg, rice vinegar and gochugang in small heat resistant bowl. Heat 3 tablespoons of vegetable oil in a pan, and add the light parts of the spring onions. Fry garlic and onions shorty until fragrant and then add into the bowl with the other ingredients and combine.
3. Meanwhile heat remaining vegetable oil and pan sear both sides of the tofu until brown and crispy. Brown sides of tofu too.
4. Transfer tofu to plate, scored side up, and cover with chili oil and soy sauce. Garnish with sesame seeds and green parts of spring onions. Drizzle with kewpie mayonnaise.
5. Combine cucumber and Kewpie roasted sesame dressing in seperate bowl
6. Serve with sliced avocado, kewpie, radiated seaweed and rice (optional)

Product used in recipe

• Kewpie - Kewpie Egg Free Mayonnaise
• Kewpie - Kewpie Japanese Dressing Roast Sesame