Smashed cucumbers with tofu

Step-by-step recipe

Step 1:

Cut off the ends of two long cucumbers and beat them on all sides with a wide knife.

Step 2:

Cut the cucumbers lengthwise into four pieces, then into four pieces crosswise, and pour them into a bowl.

Step 3:

Cut a pack of tofu in half lengthwise, then slice into rectangular pieces about half a centimeter thick and add to the cucumbers.

Step 4:

Heat 4 tablespoons of vegetable oil in a frying pan. Add the Sichuan peppercorns and anise and simmer for 2 minutes over low heat.

Step 5:

Place a teaspoon of salt, 2 teaspoons of chili flakes, and a tablespoon of sesame seeds in a clean bowl.

Step 6:

Finely chop the chili pepper, crush 3 cloves of garlic and add to the bowl.

Step 7:

Using a sieve, pour the boiling oil from the pepper and anise into a bowl with the spices and stir.

Step 8:

Pour in 2 tablespoons of balsamic vinegar and stir.

Step 9:

Add a tablespoon of sesame oil, stir and pour the mixture over the cucumbers and tofu.

Step 10:

Stir, let sit for 10 minutes and serve.

Cooking tips

You don't have to beat the cucumbers whole; you can first chop them, put them in a plastic bag and lightly beat them with a rolling pin.

Do not beat the cucumbers too hard, otherwise they will turn into crumbs.

You can serve the appetizer immediately after preparation, but the flavor will not be as intense.

The finished snack can be stored in the refrigerator for 2-3 days.