Chile-Crisp Tofu, Tomatoes and Cucumbers

By Ali Slagle

Published July 8, 2024

  • Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(1,279)
Comments
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With cucumbers, tomatoes, browned tofu and a punchy dressing, this recipe’s combination of hot, cold, juicy and snappy makes for a refreshing lunch or light dinner. Inspired by Chinese smashed cucumber salads, many of which include dried chiles or chile oil, this recipe’s piquant and spicy dressing uses chile crisp as well as lemon juice, raw garlic and soy sauce. The only cooking that’s required is searing the tofu, which helps it drink up more of the dressing. Eat it over rice or salad greens, and feel free to embellish with thinly sliced snap peas or celery, cilantro and sesame oil, seeds or paste.

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Ingredients

Yield:2 servings

  • 2 Persian or mini seedless cucumbers

  • 1 pint cherry tomatoes, halved

  • 2 tablespoons chile crisp, plus more to taste

  • 2 tablespoons lemon juice

  • 1 tablespoon soy sauce

  • 1 garlic clove, grated

  • 2 tablespoons extra-virgin olive oil

  • 1 (14- to 16-ounce) block extra-firm tofu, cut into ½-inch cubes and patted dry

  • Salt

  • Rice and/or salad greens, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

59 grams carbs; 527 calories; 12 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 23 grams fat; 5 grams fiber; 1298 milligrams sodium; 26 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Smash the cucumbers with the side of your knife until ragged and split. Rip into roughly 1-inch pieces and transfer to a large bowl. Add the tomatoes, chile crisp, lemon juice, soy sauce and garlic and stir to combine. Set aside.

  2. Step 2

    Heat the oil in a large skillet over medium-high. Add the tofu, season with salt and cook, stirring occasionally, until golden brown, 7 to 10 minutes. Pour the tofu into the large bowl and stir to combine. Season to taste with salt and chile crisp, then serve right away or let sit for up to 2 hours. Leftovers keep for up to 2 days, though cucumbers will soften as they sit.

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Ratings

5 out of 5
1,279 user ratings
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Comments

Carla

I usually prefer to bake tofu instead of pan frying, delivers a crispier result. Drain before baking: place paper towels above and below the tofu block, add a heavy height on top (I use a cast iron pan). Leave for 15-30 minutes, then switch out the paper towels and repeat until as much water is squeezed out as possible. Chop into squares, toss in olive oil, & season using 1Tbsp cornstarch, 1tsp fine sea salt, 1/2 tsp garlic powder and 1/4tsp pepper. Bake at 400: 15m, flip, then 15 more.

Rachel

I made this and it was a perfect summertime hit! The only change is that I fried up the tofu with garlic, ginger, soy sauce, rice vinegar, & sugar before adding to the salad, which gave this dish amazing depth. Served with rice and green beans. Will make again!

Jane

@Carla. Use dish towels or clean rags instead of paper towels to sqve money and trash from landfills.

Louise

How about using fresh mozzarella pearls or small chunks of fresh mozzarella instead of tofu? Makes the recipe much quicker to prepare and is equally delicious.

Casey

Not the home run I hoped for. Made according to recipe but was just eh. I'm thinking maybe it was the smashed cucumbers. I might try it once more with just sliced pieces instead of smashing.

kawebop

Tossesd the tofu with corn starch and salt and pepper before frying. Was nice and crispy. My sous chef had fun smashing cucumbers. Served over spinach. Yummy!

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