Tofu Cucumber Salad with Spicy Peanut Dressing
Making tofu tastier can be as simple as tossing it in a knockout sauce like this Sichuan-inspired peanut dressing. To make this cucumber salad recipe a meal, add rice noodles and double the dressing. Serve with an extra drizzle of sesame oil and sliced scallions.
Making tofu tastier can be as simple as tossing it in a knockout sauce like this Sichuan-inspired peanut dressing. To make this cucumber salad recipe a meal, add rice noodles and double the dressing. Serve with an extra drizzle of sesame oil and sliced scallions.
Ingredients
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1 ½ tablespoons natural peanut butter
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1 tablespoon reduced-sodium soy sauce
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1 tablespoon rice vinegar
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1 ½ teaspoons toasted (dark) sesame oil
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1 teaspoon black bean-garlic sauce
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1 teaspoon minced fresh ginger
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½ teaspoon chile-garlic sauce or Sriracha, or to taste
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½ teaspoon sugar
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¼ teaspoon finely chopped garlic
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¼ teaspoon ground Sichuan peppercorns
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8 ounces extra-firm water-packed tofu, drained and cut into 1/2-inch cubes
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1 large English cucumber, quartered and sliced 3/4 inch thick
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1 cup coarsely chopped cilantro, divided
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¼ cup chopped salted roasted peanuts
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¼ cup thinly sliced scallion greens
Method
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To prepare dressing: Combine peanut butter, soy sauce, vinegar, sesame oil, black bean-garlic sauce, ginger, chile-garlic sauce (or Sriracha), sugar, garlic and ground peppercorns in a medium bowl; whisk until well combined.
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To prepare salad: Combine tofu, cucumber and 3/4 cup cilantro in a large bowl. Add 2 tablespoons of the dressing; toss until well coated. Cover and refrigerate for 30 minutes.
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To serve, transfer salad to a serving bowl. Drizzle with the remaining dressing. Top with peanuts, scallions and the remaining cilantro.
