Cucumber Crunch Salad with Tofu
Bethany Foster
Cucumber Tofu Salad
A cold cucumber and silken tofu salad with peanut-sesame dressing, scallions, roasted peanuts, chili crisp, and sesame seeds.
Nutrition (per serving)
This cucumber crunch salad with tofu is a cool, filling meal for days when cooking sounds like too much work. Crisp Persian cucumbers get tossed in a salty, nutty peanut-sesame dressing, then piled over soft silken tofu with peanuts, scallion, chili crisp, and sesame seeds for contrast.
The dressing is deliberately bold before it meets the cucumbers. Soy sauce, rice vinegar, ginger, garlic, toasted sesame oil, and a little sweetness make a concentrated sauce that mellows once the cucumbers release some of their juice.
Firm or extra-firm silken tofu is ideal because it keeps a smooth, custardy texture while holding its shape in neat pieces. If your tofu is too delicate to cut cleanly, keep it in broad slabs, spoon the dressed cucumbers over the top, and serve it with a wide spoon.
Assemble the salad right before eating so the cucumbers stay crunchy and the tofu stays clean-tasting. It is hearty enough for two generous lunches or dinners, and it also works as a chilled side dish for three to four people.
Ingredients
- Smooth Peanut Butter:4 tbsp
- Soy Sauce:2 tbsp
- Unseasoned Rice Vinegar:1 tbsp
- Honey Or Brown Sugar:1 1/2 tsp
- Fresh Ginger, peeled and finely grated:1/2 inch
- Small Garlic Clove, finely grated:1
- Toasted Sesame Oil:2 tsp
- Chili Crisp Or Hot Sauce:to taste
- Water, as needed to thin dressing:as needed
- Persian Cucumbers:14 to 16 oz
- Scallion:1
- Salted Roasted Peanuts, finely chopped:3 tbsp
- Firm Or Extra-Firm Silken Tofu:10 to 12 oz
- Toasted Black And White Sesame Seeds:to taste
Instructions
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Whisk peanut butter, soy sauce, rice vinegar, honey or brown sugar, ginger, garlic, sesame oil, and chili crisp or hot sauce in a large bowl until smooth.
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Spoon 3 to 4 tablespoons of the dressing into a small bowl, then thin that reserved portion with a splash of water or soy sauce until it is pourable.
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Cut the cucumbers lengthwise into long wedges, then cut the wedges on a diagonal into 1 1/2-inch pieces.
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Add the cucumber pieces to the large bowl with the thicker dressing, but wait to toss until just before serving.
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Finely chop the scallion, add the peanuts to the cutting board, and chop them together until the mixture is small and crunchy.
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Drain the tofu, pat it dry, and cut it into thick rectangles or batons that can be lifted without breaking.
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Arrange half of the tofu on a serving plate and drizzle it with half of the thinned reserved dressing.
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Toss the cucumbers with the dressing in the large bowl, then pile half of them over the tofu.
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Repeat with the remaining tofu, thinned dressing, and cucumbers, then finish with the scallion-peanut mixture, more chili crisp or hot sauce, and sesame seeds.
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Serve immediately while the cucumbers are crisp and the tofu is cold.
Tips & Notes
- Use regular firm tofu if firm silken tofu is unavailable; the salad will be less custardy but still works well.
- For very delicate silken tofu, leave it in broad slabs and spoon the dressed cucumbers over the top instead of cutting it into batons.
- Mix only the portion you plan to eat right away, because salted cucumbers release water as they sit.
- Cashew butter, sunflower butter, or tahini can stand in for peanut butter if peanuts are not an option.
