Step 1

Drain your block of silken tofu by wrapping it between kitchen towel. However, don’t press down on the tofu (or you might break it!)

Step 2

Add the garlic, spring onions, sesame seeds, gochugaru and/or paprika to a heat-proof bowl.

Step 3

Heat the sesame oil until it is hot (but shy of smoking). Pour it over the chilli garlic mixture.

Step 4

Now mix in the soy sauce, rice vinegar, chilli oil, maple syrup/ honey and finely chopped cucumbers.

Step 5

You can either refrigerate the sauce for a few hours/ overnight (this is recommended for intensifying the flavour); or immediately pour it over your tofu.

Step 6

Refrigerate the tofu and serve it chilled, preferably with a bowl of rice as an accompaniment.