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.
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
- 8 ounces extra-firm water-packed tofu, drained and cut into ½-inch cubes
- 1 large English cucumber, quartered and sliced ¾ inch thick
- 1 cup coarsely chopped cilantro, divided
- ¼ cup chopped salted roasted peanuts
- ¼ cup thinly sliced scallion greens
- 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 ¾ 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.
MAKE AHEAD TIPS
- Refrigerate peanut dressing (Step 1) for up to 1 week; bring to room temperature and whisk before serving.