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.

Bruce Aidells
Source: EatingWell Magazine, September/October 2017


Spicy Peanut Dressing


Instructions Checklist
  • 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 3/4 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.


To make ahead: Refrigerate peanut dressing (Step 1) for up to 1 week; bring to room temperature and whisk before serving.

Nutrition Facts

167 calories; protein 10.2g 20% DV; carbohydrates 7.2g 2% DV; exchange other carbs 0.5; dietary fiber 2.6g 11% DV; sugars 2.5g; fat 11.8g 18% DV; saturated fat 1.9g 9% DV; cholesterolmg; vitamin a iu 483.8IU 10% DV; vitamin c 6.9mg 12% DV; folate 19.4mcg 5% DV; calcium 188.3mg 19% DV; iron 1.9mg 10% DV; magnesium 38mg 14% DV; potassium 278.4mg 8% DV; sodium 315.6mg 13% DV; added sugar 1g.

Reviews (1)

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Rating: 5 stars
Will make this again. I did put on top of vermicelli noodles added a squeeze of lime per serving and sriracha. My English cucumber was pretty large will double the tofu next time. Read More