This Asian inspired dish layers creamy tofu encased in crispy tempura batter on top of fresh crunchy cucumber that has been smothered in a zingy ginger and sesame oil dressing.
3tspginger juicesqueezed from about 2 “thumbs” worth of freshly grated ginger
3tspsoy sauce
1tspsalt
2tspsugar
4clovesgarliccrushed
2TbspJapanese pickled ginger
1Tbspextra virgin olive oil
1/2cuprinsed coriander leaves removed from their stems
2tspsesame seeds
Instructions
Tofu
Cut tofu into bite sized pieces (1.5 to 2cm per side). Handle with care. Silken tofu is delicate.
Whisk lager beer into the tempura flour mix until it reaches a heavy cream consistency.
Bring the oil to a high heat.
Coat the tofu pieces in the batter, then add to the oil. Turn over after a couple of minutes.
When golden all over, remove from the oil and drain on paper towels.
Smashed cucumber
To smash the cucumber, cut into 10cm pieces and halve length ways.
Lay cut side down. Place the flat edge of a large knife on top of the cucumber and punch down lightly on it so that the cucumber breaks up a bit. The skin should crack and the seeds separate. Discard the seeds.
Dice the larger portions into bit sized pieces.
Place the smashed cucumber into a colander, sprinkle with 2 tsp salt and toss.
Place a bowl under the colander and allow the moisture to drain from the cucumber for 1 to 2 hours in the refrigerator.
Dressing and final preparation
To prepare the dressing, in a bowl combine the rice vinegar, 1 tsp salt, and 2 tsp sugar. Stir until the sugar and salt have dissolved.
Stir in the sesame oil, ginger juice, soy sauce, and half the crushed garlic.
When ready to serve, shake off any remaining liquid from the cucumber.
Drizzle with the olive oil, add the remainder of the garlic, pickled ginger, and coriander leaves and toss.
Drizzle with the 1/2 the dressing and toss until well coated.
Garnish with sesame seeds.
Use the other half of the dressing as a dipping sauce for the tofu.