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


Read the full recipe after the video.


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; carbohydrates 7.2g; dietary fiber 2.6g; sugars 2.5g; fat 11.8g; saturated fat 1.9g; vitamin a iu 483.8IU; vitamin c 6.9mg; folate 19.4mcg; calcium 188.3mg; iron 1.9mg; magnesium 38mg; potassium 278.4mg; sodium 315.6mg; 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