- 4 tablespoons smooth peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 1/2 teaspoons honey or brown sugar
- 1/2-inch piece of fresh ginger, peeled and minced or finely grated
- 1 small garlic clove, minced or finely grated
- 2 teaspoons toasted sesame oil
- Hot sauce, chili paste, or chili crisp to taste
- Water, if needed
- 1 14- to 16-ounce package persian cucumbers (5 to 6)
- 1 scallion
- 3 tablespoons salted roasted peanuts, chopped small
- 1 package firm or extra-firm silken tofu (usually a 10- to 12-ounce package)
- Toasted black and white sesame seeds (optional)
Dressing
Assembly
Prepare the vegetables and tofu: Cut the cucumbers in half lengthwise, then each half three more times into long wedge-shaped pieces (i.e. 6 long pieces per cucumber). Cut them into 1 1/2-inch lengths on a diagonal and add them to the big bowl with the dressing.
Finely chop the scallion, then add peanuts to the cutting board and chop them tiny with the scallions. Set aside.
Remove the tofu from its package and pat dry with a paper towel. Cut it into a grid of rectangles the height of the tofu block (see photo for reference).
Assemble and serve: Arrange half of the tofu on a serving plate and drizzle with half of the reserved, thinned dressing. Combine cucumbers and dressing and heap half on the tofu. Repeat with remaining tofu, reserved dressing, and dressed cucumbers and finish with the scallion-peanut mixture. Drizzle or dot chili crisp or hot sauce over, and finish with toasted sesame seeds for extra crunch, if you wish.
Eat right away. If left too long, the salt draws the water in the cucumber out, so I’d either just mix what I need or commit to finishing the whole dish. It won’t be as hard as you’d think.
