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(1,357)
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 monounsaturated 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
1,357 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.

Robert

For $11.00 get a bamboo tofu press on line. Place in a baking dish. No towels needed.

Granddaughter of immigrants

I made this for 1 person, using half a package of Trader Joe's pressed tofu marinated in Siracha (because it had to get used up), lime instead of lemon (because that was what I had) and I added some slivered scallion greens (just because). Served over some leftover rice. Very tasty. Next time I might add some slivered basil leaves as a garnish, or drizzle a little sesame oil.

Kim

This is going to rival my go to tofu recipe of Korean bbq. Maybe 1 is winter and spring and the other summer and fall. The heat from the chili crisp is perfect. I do air fry my tofu after tossing with corn starch. I greased with sesame oil as a poster mention. The rest is as written. Fabulous.

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