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.
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.
Ingredients
Spicy Peanut Dressing
- 1 ½ tablespoons natural peanut butter
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 ½ teaspoons toasted (dark) sesame oil
- 1 teaspoon black bean-garlic sauce
- 1 teaspoon minced fresh ginger
- ½ teaspoon chile-garlic sauce or Sriracha or to taste
- ½ teaspoon sugar
- ¼ teaspoon finely chopped garlic
- ¼ teaspoon ground Sichuan peppercorns
Salad
- 8 ounces extra-firm water-packed tofu drained and cut into 1/2-inch cubes
- 1 large English cucumber quartered and sliced 3/4 inch thick
- 1 cup coarsely chopped cilantro divided
- ¼ cup chopped salted roasted peanuts
- ¼ cup thinly sliced scallion greens
Instructions
- 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.
- 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.
- To serve, transfer salad to a serving bowl. Drizzle with the remaining dressing. Top with peanuts, scallions and the remaining cilantro.
Notes
To make ahead: Refrigerate peanut dressing (Step 1) for up to 1 week; bring to room temperature and whisk before serving.
