I have been crazy about ‘Lao Gan Ma’ brand Crispy Chilli Oil lately. I am using it for very many things. It seems it is not spicy enough for some people, but probably that’s the reason why I enjoy it so much. Today I mixed it with ‘Ponzu’ to make a sauce and dressed Cucumber and ‘Abura-age’ (Fried Thin Tofu) with the sauce. It is Vegan, but of course you can replace ‘Abura-age’ with Chicken OR other protein. This was supposed to be 2 servings, but I ate all of it.
1/2 to 1 Continental Cucumber *about 230g
1 pinch Salt
1 sheet ‘Abura-age’ (Fried Thin Tofu)
2 tablespoons ‘Ponzu’ *OR 1 tablespoon Soy Sauce & 1 tablespoon Rice Vinegar
1/2 to 1 tablespoon Crispy Chilli Oil *I used ‘Lao Gan Ma’ brand Crispy Chilli Oil
1 Spring Onion *finely chopped
Toasted Sesame Seeds
- Cut Cucumber into bite-size pieces. I cut it diagonally as I was rotating it on a cutting board. Place in a mixing bowl, add 1 pinch Salt and mix, and set aside.
- Cut 1 sheet Abura-age (Fried Thin Tofu) into bite-size pieces. Cook in a frying pan over medium low heat until nicely browned and crispy.
- Add ‘Ponzu’ (OR Soy Sauce & Rice Vinegar), Crispy Chilli Oil and Spring Onion to Cucumber, and mix well. Add ‘Abura-age’ and combine.
- Sprinkle with Toasted Sesame Seeds and enjoy.