FOR THE SALAD
200g Evergreen’s Silken Tofu
1 medium size cucumber
¼ cup chopped salted roasted peanuts
1 tbsp sesame seeds
FOR THE DRESSING
1 ½ tablespoons natural peanut butter
1 tablespoon soy sauce
1 ½ teaspoons toasted sesame oil
1 teaspoon black bean-garlic sauce
½ teaspoon sugar
¼ teaspoon finely chopped garlic
¼ teaspoon ground Sichuan peppercorns
Step 1
Cut the cucumber in half and scoop out the seeds.
Step 2
Place the silken tofu in a bowl and mash. Spoon the mashed tofu into the hollowed-out center of the cucumber halves, spreading it evenly.
Step 3
Drizzle the sauce over the tofu-stuffed cucumber. Then, sprinkle chopped peanuts and sesame seeds on top of the sauce to add a satisfying crunch and nutty flavour.
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