Chile-Crisp Tofu, Tomatoes and Cucumbers
This recipe combines cucumbers, tomatoes, browned tofu, and a punchy dressing for a refreshing lunch or light dinner. Inspired by Chinese smashed cucumber salads that often feature dried chiles or chile oil, this dish uses a tangy, spicy dressing made with chile crisp, lemon juice, raw garlic, and soy sauce.The only cooking needed is searing the tofu, which helps it absorb more of the dressing. Enjoy it over rice or salad greens, and consider adding thinly sliced snap peas, celery, cilantro, and a touch of sesame oil, seeds or paste.
Ingredients
- 2 Persian or mini seedless cucumbers
- 1 pint cherry tomatoes halved
- 2 tablespoons chile crisp plus more to taste
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce
- 1 garlic clove grated
- 2 tablespoons extra-virgin olive oil
- 1 14 to 16-ounce block extra-firm tofu, cut into ½-inch cubes and patted dry
- Salt
- Rice and/or salad greens for serving
Instructions
- Take the cucumbers and use the side of your knife to smash them until they become ragged and split. Tear them into roughly 1-inch pieces and transfer them to a large bowl. Add the tomatoes, chile crisp, lemon juice, soy sauce, and garlic. Stir everything together and set aside.
- Heat the oil in a large skillet over medium-high heat. Add the tofu, season with salt, and cook, stirring occasionally, until golden brown, about 7 to 10 minutes. Transfer the tofu to the large bowl and mix well. Season to taste with additional salt and chile crisp. Serve immediately or let sit for up to 2 hours. Leftovers can be kept for up to 2 days, though the cucumbers may soften over time.