Name: Crunchy Cucumber & Tofu Salad with Zesty Peanut Drizzle
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 4 tablespoons smooth peanut butter; 2 tablespoons soy sauce; 1 tablespoon unseasoned rice vinegar; 1 ½ teaspoons honey or brown sugar; ½- inch piece fresh ginger (grated); 1 small garlic clove (minced); 2 teaspoons toasted sesame oil; Hot sauce or chili crisp (to taste); Water (as needed); 5 –6 Persian cucumbers (about 14–16 ounces); 1 scallion (finely chopped); 3 tablespoons salted roasted peanuts (finely chopped); 10 –12 ounces firm or extra-firm silken tofu; Toasted black and white sesame seeds (optional)

Crunchy Cucumber & Tofu Salad with Zesty Peanut Drizzle

Bright, crunchy cucumbers meet tender, pan-seared tofu in a refreshing salad finished with a spiced peanut dressing. A perfect light lunch for one—or share with a friend if you’re feeling generous!

Crunchy cucumber and tofu salad drizzled with peanut dressing — Salad with crisp cucumbers, golden tofu and chunky peanut topping.

Crunchy Cucumber & Tofu Salad with Zesty Peanut Drizzle

A refreshing cucumber and tofu salad tossed in a spicy-sweet peanut dressing, topped with chopped peanuts, scallions and sesame seeds.

Print Recipe

Prep Time 10

Cook Time 8

Total Time 18

Servings: 1 –2 servings

Course: Salad

Cuisine: Fusion

Calories: 320

Ingredients Method

Ingredients

4 tablespoons smooth peanut butter
2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 ½ teaspoons honey or brown sugar
½- inch piece fresh ginger grated
1 small garlic clove minced
2 teaspoons toasted sesame oil
Hot sauce or chili crisp to taste
Water as needed
5 –6 Persian cucumbers about 14–16 ounces
1 scallion finely chopped
3 tablespoons salted roasted peanuts finely chopped
10 –12 ounces firm or extra-firm silken tofu
Toasted black and white sesame seeds optional

Method

Whisk peanut butter, soy sauce, rice vinegar, honey, ginger, garlic and sesame oil in a large bowl until smooth. Stir in hot sauce to taste. If very thick, thin with a little water.
Reserve 3–4 tablespoons of dressing in a small bowl. Add a splash of water or soy sauce to make it pourable; set aside.
Halve cucumbers lengthwise, then slice each into six long wedges. Chop into 1½" diagonals and toss with the larger portion of dressing. Let sit 5 minutes.
While cucumbers rest, wrap tofu in paper towels and press gently to remove excess moisture. Slice into 8–10 slabs, dust lightly with cornstarch, then pan-sear in 1 tablespoon oil over medium-high heat until golden, 3–4 minutes per side.
Layer half the tofu on a platter, drizzle with half the reserved dressing. Pile half the dressed cucumbers over top. Repeat with remaining tofu, dressing and cucumbers.
Scatter chopped peanuts and scallions over the stacked salad. Finish with toasted sesame seeds and an extra drizzle of chili crisp if desired. Serve immediately.

Chef’s Tip: For extra crunch, toast the peanuts in a dry pan over low heat until fragrant before chopping. If you prefer softer tofu, skip the cornstarch and sear in a well-oiled nonstick skillet.

Peanut Dressing

4 tablespoons smooth peanut butter
2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1½ teaspoons honey or brown sugar
½-inch piece fresh ginger, grated
1 small garlic clove, minced
2 teaspoons toasted sesame oil
Hot sauce or chili crisp, to taste
Water, as needed

Salad Assembly

5–6 Persian cucumbers (14–16 oz)
1 scallion, finely chopped
3 tablespoons roasted peanuts, finely chopped
10–12 oz firm or extra-firm silken tofu
Toasted black & white sesame seeds (optional)

1. Whisk the Dressing: In a large bowl, combine peanut butter, soy sauce, rice vinegar, honey, ginger, garlic and sesame oil. Adjust heat with hot sauce. Thin with water if needed.

2. Reserve & Thin: Scoop out 3–4 tablespoons of dressing to a small bowl. Add a splash of water or soy sauce, whisk until pourable.

3. Prep Cucumbers: Trim each cucumber in half lengthwise. Slice each half into six wedges, then cut into 1½″ diagonal pieces. Toss in the bulk of the dressing and let rest 5 minutes.

4. Pan-Sear Tofu: Drain tofu, wrap in paper towels and press lightly. Slice into slabs, dust with cornstarch. Heat 1 Tbsp oil in a skillet over medium-high and sear until golden, about 3–4 minutes per side.

5. Build the Salad: Arrange half the tofu on a platter and drizzle with half the reserved dressing. Top with half the dressed cucumbers. Repeat layering with remaining tofu, dressing and cucumbers.

6. Garnish & Serve: Sprinkle chopped peanuts, scallions and sesame seeds on top. Drizzle extra chili crisp if you like extra heat. Serve immediately.

Source link: https://smittenkitchen.com/2025/06/cucumber-crunch-salad-with-tofu/