Cucumber, Silken Tofu & Konjac Rice Bowl

Cut the cucumber, konjac, and silken tofu into bite-sized pieces.

Blanch the konjac in boiling water for 3 minutes, then drain using a strainer.

Heat some cooking oil in a pan and stir-fry the konjac for 2 minutes to remove any odors.

Place the silken tofu, cucumber, and konjac in a bowl.

Mix soy sauce, sesame oil, minced garlic, and ground sesame seeds to make the sauce.

Pour the sauce over the rice bowl to finish.