Tofu Cucumber Salad with Chili Crisp Vinaigrette
This combines two of my favorite things, cold tofu salad and marinated cucumbers, into one protein-packed, refreshing dish!
I used:
- 1 english cucumber (or 4 persian cucumbers)
- half block firm tofu, cubed
- 2 cloves garlic, minced
- 3 tbsp rice vinegar
- 1.5 tbsp soy sauce
- 2 tsp sesame oil
- 2 tsp laoganma chili crisp (or alt)
- 1 tsp mirin
- heavy pinch of salt
- roasted sesame seeds
- cilantro, roughly chopped
- scallions, thinly sliced
- crispy shallots
To make:
- Trim off ends of the cucumber. Then, smash the cucumber using a rolling pin or the flat side of your knife until the cucumber splits throughout. Slice into chunks
- Place cucumbers into a colander and lightly salt. Let sit for at least 20 minutes and then dab off any water that has appeared
- While cucumbers are soaking mix your sauce of garlic, rice vinegar, soy sauce, sesame oil, mirin
- Toss together cucumber, tofu, and your sauce, along with sesame seeds, cilantro, scallions, and refrigerate for 30 minutes or longer. Add salt and adjust seasonings to taste
- Finish with crispy shallots