Tofu Cucumber Salad with Spicy Peanut Dressing

Tofu Cucumber Salad with Spicy Peanut Dressing

1 Review
From: EatingWell Magazine, September/October 2017

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Spicy Peanut Dressing
  • 1½ tablespoons natural peanut butter
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1½ teaspoons toasted (dark) sesame oil
  • 1 teaspoon black bean-garlic sauce
  • 1 teaspoon minced fresh ginger
  • ½ teaspoon chile-garlic sauce or Sriracha, or to taste
  • ½ teaspoon sugar
  • ¼ teaspoon finely chopped garlic
  • ¼ teaspoon ground Sichuan peppercorns
  • Salad
  • 8 ounces extra-firm water-packed tofu, drained and cut into ½-inch cubes
  • 1 large English cucumber, quartered and sliced ¾ inch thick
  • 1 cup coarsely chopped cilantro, divided
  • ¼ cup chopped salted roasted peanuts
  • ¼ cup thinly sliced scallion greens

Preparation

  • Prep

  • Ready In

  1. 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.
  2. To prepare salad: Combine tofu, cucumber and ¾ cup cilantro in a large bowl. Add 2 tablespoons of the dressing; toss until well coated. Cover and refrigerate for 30 minutes.
  3. 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 information

  • Serving size: 1 cup
  • Per serving: 167 calories; 12 g fat(2 g sat); 3 g fiber; 7 g carbohydrates; 10 g protein; 19 mcg folate; 0 mg cholesterol; 2 g sugars; 1 g added sugars; 484 IU vitamin A; 7 mg vitamin C; 188 mg calcium; 2 mg iron; 316 mg sodium; 278 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, 1 medium fat protein, 1½ fat

Reviews 1

September 20, 2017
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By: Earl Nordrum
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.
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