Chile-Crisp Tofu, Tomatoes and Cucumbers

By Ali Slagle

Published July 9, 2024

Chile-Crisp Tofu, Tomatoes and Cucumbers
Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(1,093)
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
  • 2Persian or mini seedless cucumbers
  • 1pint cherry tomatoes, halved
  • 2tablespoons chile crisp, plus more to taste
  • 2tablespoons lemon juice
  • 1tablespoon soy sauce
  • 1garlic clove, grated
  • 2tablespoons 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)

351 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 21 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 22 grams protein; 1184 milligrams sodium

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
1,093 user ratings
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Comments

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!

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.

Jane

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

live your life

The dressing could use a bit of sweetener as it was a bit too tangy. Otherwise a pretty good, quick vegan meal that is easily adaptable

Alana

Served with rice, this makes way more than two servings I'd say! Also, depending on how hot your chile crisp turned out you probably won't be able to eat half the recipe haha – mine I made with Korean chile flakes and was HOT

Tonja

Paper towels can go in the green waste!

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