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1 ½ tablespoons natural peanut butter
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1 tablespoon reduced-sodium soy sauce
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1 tablespoon rice vinegar
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1 ½ teaspoons toasted (dark) sesame oil
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1 teaspoon black bean-garlic sauce
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1 teaspoon minced fresh ginger
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½ teaspoon chile-garlic sauce or Sriracha, or to taste
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½ teaspoon sugar
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¼ teaspoon finely chopped garlic
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¼ teaspoon ground Sichuan peppercorns
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8 ounces extra-firm water-packed tofu, drained and cut into 1/2-inch cubes
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1 large English cucumber, quartered and sliced 3/4 inch thick
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1 cup coarsely chopped cilantro, divided
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¼ cup chopped salted roasted peanuts
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¼ cup thinly sliced scallion greens
Tofu Cucumber Salad with Spicy Peanut Dressing
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.
Nutrition Information
208
Calories
24g
Carbohydrates
25g
Protein
664mg
Potassium
10g
Fiber
12g
Sugar
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