1. Peel and slice the cucumber in half.
2. Wash and shred konjac tofu.
3. Put the konjac shreds in boiling water, add salt and cook, pick up, drain the water, and let cool.
4. Put the cucumber yards around the plate, and put the konjac shreds on the cucumber.
5. Rinse the tofu with boiling water and cut into small pieces.
6. Put the cut tofu on the konjac.
7. Mince ginger, garlic, green and red pepper, and onion, and put in a bowl.
8. Add shacha sauce.
9. Add white vinegar.
10. Add appropriate amount of light soy sauce and salt, mix thoroughly and set aside.
11. The sauce is drizzled on the tofu.
12. Pour a few drops of sesame oil, and pour some chili oil on the konjac along the edge of the tofu.
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