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