Classic-Swap Smashed Cucumber Salad with Tofu

Serves 4 · 20 min prep · 12 min cook

Ingredients

• 14 oz block extra-firm tofu
• 6 Persian or English cucumbers
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp chili crisp or chili oil
• 1 tbsp toasted sesame oil
• 3 garlic cloves
• 1 tbsp grated fresh ginger
• 3 green onions
• 1 tbsp toasted sesame seeds
• 1 tsp kosher salt
• 2 tbsp cornstarch
• 2 tbsp neutral oil

Instructions

1. 1Press the tofu between paper towels under a heavy pan for 10 minutes to remove excess moisture. Cut into 3/4-inch cubes and toss lightly with cornstarch and salt.
2. 2Heat neutral oil in a nonstick skillet over medium-high heat. Add tofu in a single layer and cook 3 to 4 minutes per side until golden and crisp on most edges. Set aside on a plate.
3. 3Wash the cucumbers and smash them firmly with the flat side of a knife or a rolling pin until they crack open and release juices. Tear or cut into rustic bite-size pieces and place in a colander.
4. 4Sprinkle the smashed cucumbers with salt, toss, and let drain 5 to 10 minutes. Gently squeeze out extra liquid so the salad stays punchy, not watery.
5. 5Mince the garlic and grate the ginger. In a large mixing bowl whisk soy sauce, rice vinegar, chili crisp, sesame oil, garlic, and ginger into a bold dressing.
6. 6Add the drained cucumbers and most of the sliced green onions to the dressing. Toss thoroughly so every piece is coated and glossy.
7. 7Fold in the crispy tofu cubes gently so they stay crunchy. Taste and add a splash more vinegar or chili crisp if you want extra heat.
8. 8Transfer to serving bowls, finish with remaining green onions and sesame seeds, and serve cold or cool. Pack in jars for weight-loss meal-prep lunches that stay refreshing all week.