Ingredients
1 large (continental) cucumber or 2 small, peeled if you wish
a sprinkle of sea salt
1 large clove garlic, minced
2 tbsp light soy sauce
1 tsp maesil-cheong green plum extract or a pinch of sugar
2 tbsp vinegar (rice, white wine or apple cider)
1 tbsp sesame oil
1 500g block medium or soft tofu
a few salad leaves (kale, rocket, shiso, etc.), shredded
1 spring onion, sliced finely
sprinkle of toasted sesame seeds
Method
Lay your knife blade on top of the whole, unsliced cucumber and hit hard on the blade with your fist to smash the cucumber. Halve it lengthwise then slice into bite-sized chunks.
Sprinkle with a good pinch of salt and set aside in a strainer.
Make the dressing by combining the garlic, soy sauce, green plum extract, vinegar, and sesame oil in a big bowl.
After 10 minutes, rinse the salt off the cucumber, give it a little squeeze to drain more liquid then pat dry.
Add the cucumber to the dressing in the bowl and combine.
Place the tofu on a small plate, score it lightly with a knife then top with the cucumber. Drizzle half the dressing over.
Add the shredded salad leaves and sliced spring onion on top. Drizzle the rest of the dressing over.
Top with a sprinkling of sesame seeds.
Serve at room temperature or chilled.
This recipe makes 4 servings as a side dish or 2 as main.
