Is it too hot to cook? Does the thought of even turning on the microwave feel like it might tip you too close to the surface of the sun? We are long overdue to talk about my favorite heat wave meal, one I’ve been holding out on you for five too many summers. As the president of Overthinkers Anonymous, I had my reasons. What if you’re not as obsessed with inhaling a pound of fridge-cold cucumbers as I am? What if the mere whiff of peanut sesame noodle dressing doesn’t make you want to climb into a vat of it? What if my favorite salad tofu — firm silken — isn’t your favorite salad tofu? What if you don’t have a favorite salad tofu? [Six question marks in a paragraph might be a record!]
This starts with a reduced portion of the peanut sesame noodle sauce I’ve been making since college, or 100 years ago [“did they have cars back then?”] according to my children. Whenever there’s leftovers, I happily toss them with any kind of raw vegetable, from grated carrots to shredded cabbage, but cucumbers are my go-to, especially topped with minced salted peanuts and scallion. It’s perfect. We could stop there. But when I want it to feel like even more of a full meal, I add tofu, and if you can find firm silken tofu, which has silken’s smooth texture but holds its shape when sliced, it’s a pillowy dream here. Together these thick batons of cool tofu + crisp cucumbers + a heavenly dressing that does all the lifting + a layer of crunchy, salty, spicy stuff are the only thing I can consider eating when it’s this hot out. Maybe you’ll be converted too.
Cucumber Crunch Salad with Tofu
- 4 tablespoons smooth peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 1/2 teaspoons honey or brown sugar
- 1/2-inch piece of fresh ginger, peeled and minced or finely grated
- 1 small garlic clove, minced or finely grated
- 2 teaspoons toasted sesame oil
- Hot sauce, chili paste, or chili crisp to taste
- Water, if needed
- 1 14- to 16-ounce package persian cucumbers (5 to 6)
- 1 scallion
- 3 tablespoons salted roasted peanuts, chopped small
- 1 package firm or extra-firm silken tofu (usually a 10- to 12-ounce package)
- Toasted black and white sesame seeds (optional)
Dressing
Assembly
Prepare the vegetables and tofu: Cut the cucumbers in half lengthwise, then each half three more times into long wedge-shaped pieces (i.e. 6 long pieces per cucumber). Cut them into 1 1/2-inch lengths on a diagonal and add them to the big bowl with the dressing.
Finely chop the scallion, then add peanuts to the cutting board and chop them tiny with the scallions. Set aside.
Remove the tofu from its package and pat dry with a paper towel. Cut it into a grid of rectangles the height of the tofu block (see photo for reference).
Assemble and serve: Arrange half of the tofu on a serving plate and drizzle with half of the reserved, thinned dressing. Combine cucumbers and dressing and heap half on the tofu. Repeat with remaining tofu, reserved dressing, and dressed cucumbers and finish with the scallion-peanut mixture. Drizzle or dot chili crisp or hot sauce over, and finish with toasted sesame seeds for extra crunch, if you wish.
Eat right away. If left too long, the salt draws the water in the cucumber out, so I’d either just mix what I need or commit to finishing the whole dish. It won’t be as hard as you’d think.
Previously
6 months ago: Invisible Apple Cake
1 year ago: Easy Basque Cheesecake and Blistered Peas-in-the-Pod
2 years ago: Sliced Egg Sandwich
3 years ago: Summer Ricotta with Grilled Vegetables
4 years ago: Chocolate Ice Cream Sandwiches
5 years ago: Smashed Potatoes with Sweet Corn Relish
6 years ago: Chocolate Budino
7 years ago: Garlic-Lime Steak and Noodle Salad
8 years ago: Grilled Pepper and Torn Mozzarella Panzanella
9 years ago: The Consummate Chocolate Chip Cookie, Revisited
10 years ago: Crispy Frizzled Artichokes
11 years ago: Coconut Brown Butter Cookies
12 years ago: Rhubarb Cream Cheese Hand Pies
13 years ago: Asparagus with Almonds and Yogurt Dressing
14 years ago: Fudge Popsicles
15 years ago: Spring Asparagus Pancetta Hash
16 years ago: Grilled Shrimp Cocktail and Graham Crackers
17 years ago: S’more Pie
18 years ago: Zucchini Carpaccio Salad
I do something very similar but have it over thinly sliced cabbage. And add some thinly sliced red peppers. I also sometimes use the baked tofu from TJs which is denser and adds some more flavor.
This is exactly what we need. Do you have a preferred brand of tofu? Thanks!
I’ve been using Morinaga Mori-Nu Extra Firm Silken Tofu, but I’m sure others work.
I¡¯m curious if you¡¯ve tried it with crunchy tofu? Maybe that ruins the way the salad is supposed to be. I don¡¯t think I¡¯ve ever had uncooked tofu in a salad.
I haven’t but if you like it, no reason not to use it here.
Im not clear how many cucumbers. 1? 5 to 6?
Sorry for the confusion. I find that the packages of Persian cucumbers sometimes come in 14-ounce sizes and sometimes in 16-ounces. And there’s usually 5-6 in each package. So I tried to cover all grounds!
I didn¡¯t have tofu, but I did have some leftover rotisserie chicken! And I had a package of mini cucumbers¡ so I made the dressing and just piled everything together, topped with the peanuts! It was like a chicken satay cucumber salad! YUM!!! I will make it with the tofu eventually but this was great with the chicken! The dressing is fantastic!!
Blessings be upon your house, Deb, I needed this so much today
What do you all think is the best substitute for peanuts/peanut butter? Almonds? Sunflower? Peanuts are the only allergen I¡¯m concerned about.
Cashews and cashew butter for the win!
Thank you for including a version with the salad heaped onto the silken tofu! My grocery store only ever has the one silken tofu and while it¡¯s great for some things, it wouldn¡¯t hold up at all mixed into this. Can¡¯t wait to make this!