cucumber crunch salad with tofu – smitten kitchen

Put collectively the greens and tofu: Reduce the cucumbers in half lengthwise, then each half three additional events into prolonged wedge-shaped gadgets (i.e. 6 prolonged gadgets per cucumber). Reduce them into 1 1/2-inch lengths on a diagonal and add them to the massive bowl with the dressing.

Finely chop the scallion, then add peanuts to the slicing board and chop them tiny with the scallions. Put apart.

Take away the tofu from its bundle and pat dry with a paper towel. Reduce it proper right into a grid of rectangles the height of the tofu block (see image for reference).

Assemble and serve: Arrange half of the tofu on a serving plate and drizzle with half of the reserved, thinned dressing. Combine cucumbers and dressing and heap half on the tofu. Repeat with remaining tofu, reserved dressing, and dressed cucumbers and finish with the scallion-peanut mixture. Drizzle or dot chili crisp or scorching sauce over, and finish with toasted sesame seeds for additional crunch, if you’d like.

Eat immediately. If left too prolonged, the salt attracts the water inside the cucumber out, so I’d each merely mix what I would really like or determine to ending your complete dish. It obtained’t be as arduous as you’d assume.