Ingredients
- 2 largeEnglish cucumbers (for the salad)
- Pinchsalt (for the salad)
- Pinchsugar (for the salad)
- 3 Tbsprice vinegar (for the salad dressing)
- 1 Tbspsesame oil (for the salad dressing)
- 1 TbspStaffords Thick Soy Sauce (for the salad dressing)
- 1 tspsalt (for the salad dressing)
- 1 tspsugar (for the salad dressing)
- 2 tspwhite sesame seeds, lightly toasted (for the salad)
- Pinchdried chilli flakes (for the salad)
- Handfulfresh coriander leaves (for the salad)
- 400 gextra-firm tofu
- 75 gcornstarch (for the batter)
- 75 gflour (for the batter)
- ½ tspbaking powder (for the batter)
- Pinchsea salt (for the batter)
- 125 mlvodka (for the batter)
- 125 mlwater (for the batter)
- For fryingneutral oil
- 1 Tbspneutral oil (for the sauce)
- 1 tspStaffords Garlic Paste (for the sauce)
- 1 tspStaffords Ginger Paste (for the sauce)
- 1 tspStaffords Chilli Paste (for the sauce)
- 125 mlStaffords Thick Teriyaki Sauce (for the sauce)
- 2 Tbsprice wine vinegar (for the sauce)
- 4 Tbspwater (for the sauce)
- 2 tspwhite sesame seeds, lightly toasted (for the tofu)
- To servewhite rice, optional
- 1spring onion, sliced
Made with Staffords
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Method
For the cucumber salad, slice each cucumber lengthwise into 4 and cut out the seeds. Place the pieces skin side up on a chopping board, lay a clean dish cloth over them to reduce splatter and smash down along the cucumber with a rolling pin, breaking them down as you go. Slice into diagonal pieces.
Place the cucumber in a metal strainer set over a bowl, toss with a big pinch of salt and sugar and leave for 30 minutes at room temperature, or in the fridge until ready to serve.
Combine the rice vinegar, sesame oil, Staffords Thick Soy Sauce, salt and sugar in a small bowl. When ready to serve, shake the cucumbers well to drain, toss with the dressing and transfer to a serving bowl. Sprinkle with chilli flakes and sesame seeds and garnish with coriander.
For the tofu, heat the neutral oil in a medium pot or wok to 180°C, or set a deep fryer to 180°C. Line a baking tray with paper towel, slice the tofu and arrange the slices in a single layer on top. Cover with another layer of paper towel and press gently to remove excess moisture, then slice into bite-sized cubes.
Whisk together the cornstarch, flour, baking powder and salt, then whisk in the water and vodka until smooth. Working in batches, add the tofu cubes to the batter and turn to coat, letting the excess batter drip off each piece before lowering it carefully into the hot oil. Fry for about 5 minutes until evenly pale golden and crisp all over, then transfer to a paper towel-lined tray.
In a large frying pan, heat the tablespoon of neutral oil and fry the garlic, ginger and chilli pastes for a minute until fragrant. Pour in the Staffords Thick Teriyaki Sauce, rice wine vinegar and water and bring to a simmer. Add a little extra water if it reduces too far: you want the sauce thick and glossy but able to coat all the tofu easily.
Add the fried tofu to the sauce, toss to coat well and sprinkle with sesame seeds.
Spoon fluffy white rice into bowls, top with a generous heap of glossy teriyaki tofu and some smashed cucumber salad, and sprinkle with spring onion. Serve and enjoy.
