Chilled Mock Chicken and Cucumber Salad

Steps

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1. 1
   Bring a pot of salted water to boil. Add tofu strips and mock chicken, cook for about 3 minutes until tender. Remove and let cool.
   ▶ ≈0:37
2. 2
   Whisk together the base sauce: oyster sauce, sugar, white pepper powder, soy sauce, and vinegar until well combined.
   ▶ ≈1:09
3. 3
   Once cooled, slice mock chicken into discs. Halve the tofu strips lengthwise, then cut into batons, keeping them chunky for texture.
   ▶ ≈1:33
4. 4
   Place the tofu and mock chicken in a bowl, pour in the sauce, and toss gently to coat evenly, being careful not to break them apart.
   ▶ ≈1:48
5. 5
   Drizzle sesame oil over the mixture and toss from the bottom up, ensuring the sauce coats everything evenly.
   ▶ ≈2:13
6. 6
   Add minced chili and/or garlic if desired for extra flavor, though both are optional.
   ▶ ≈2:32
7. 7
   Julienne 1 to 1.5 cucumbers and fold them in gently just before serving to maintain crispness.
   ▶ ≈3:00
8. 8
   Add lime or lemon juice (about 1/4 fruit plus extra) and adjust seasoning with extra soy sauce or salt if needed.
   ▶ ≈3:32
9. 9
   Top with cilantro or scallion greens (as preferred) and toss gently. Serve immediately chilled, or refrigerate for up to 4 hours for better flavor infusion.
   ▶ ≈3:59