- 4 tablespoons easy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 1/2 teaspoons honey or brown sugar
- 1/2-inch piece of contemporary ginger, peeled and minced or finely grated
- 1 small garlic clove, minced or finely grated
- 2 teaspoons toasted sesame oil
- Scorching sauce, chili paste, or chili crisp to style
- Water, if wanted
- 1 14- to 16-ounce bundle persian cucumbers (5 to six)
- 1 scallion
- 3 tablespoons salted roasted peanuts, chopped small
- 1 bundle agency or extra-firm silken tofu (normally a 10- to 12-ounce bundle)
- Toasted black and white sesame seeds (elective)
Dressing
Meeting
Put together the greens and tofu: Lower the cucumbers in half lengthwise, then every half three extra occasions into lengthy wedge-shaped items (i.e. 6 lengthy items per cucumber). Lower them into 1 1/2-inch lengths on a diagonal and add them to the large bowl with the dressing.
Finely chop the scallion, then add peanuts to the chopping board and chop them tiny with the scallions. Put aside.
Take away the tofu from its bundle and pat dry with a paper towel. Lower it right into a grid of rectangles the peak of the tofu block (see picture for reference).
Assemble and serve: Organize half of the tofu on a serving plate and drizzle with half of the reserved, thinned dressing. Mix cucumbers and dressing and heap half on the tofu. Repeat with remaining tofu, reserved dressing, and dressed cucumbers and end with the scallion-peanut combination. Drizzle or dot chili crisp or scorching sauce over, and end with toasted sesame seeds for further crunch, if you want.
Eat straight away. If left too lengthy, the salt attracts the water within the cucumber out, so I’d both simply combine what I want or decide to ending the entire dish. It received’t be as arduous as you’d assume.
