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. Source: EatingWell Magazine, September/October 2017

Bruce Aidells


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; 11.8 g total fat; 1.9 g saturated fat; 316 mg sodium. 278 mg potassium; 7.2 g carbohydrates; 2.6 g fiber; 2 g sugar; 10.2 g protein; 484 IU vitamin a iu; 7 mg vitamin c; 19 mcg folate; 188 mg calcium; 2 mg iron; 38 mg magnesium; 1 g added sugar;

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