### Cucumber Crunch Salad with Tofu: An Ideal Meal for a Heatwave
As summer heat escalates, the idea of cooking can seem daunting. The warmth can turn even the simplest meal prep into a challenging endeavor. Nonetheless, there’s an invigorating and fulfilling option that involves minimal cooking: the Cucumber Crunch Salad with Tofu. This dish is not only straightforward to prepare but also bursting with flavor, making it a perfect selection for those scorching days.
#### The Inspiration Behind the Recipe
This salad draws its inspiration from a cherished recipe for Peanut Sesame Noodles, which has remained a favorite for many years. The dressing, a sumptuous mix of peanut butter, soy sauce, and fresh ingredients, forms the basis of this refreshing salad. The blend of crisp cucumbers, smooth tofu, and crunchy garnishes creates an enjoyable texture that is both pleasing and revitalizing.
#### Ingredients
**For the Dressing:**
– 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
**For the Salad:**
– 1 package (14 to 16 ounces) Persian cucumbers (5 to 6)
– 1 scallion
– 3 tablespoons salted roasted peanuts, chopped small
– 1 package firm or extra-firm silken tofu (10 to 12 ounces)
– Toasted black and white sesame seeds (optional)
#### Preparation Steps
1. **Prepare the Dressing:**
– In a large bowl, combine all dressing ingredients using a whisk. The flavor will be bold, but it will soften when combined with the cucumbers. Reserve 3 to 4 tablespoons of the dressing in a smaller bowl and thin it with a splash of soy sauce or water to achieve a pourable consistency.
2. **Prep the Vegetables and Tofu:**
– Halve the cucumbers lengthwise, then cut each half into long wedges. Slice these wedges diagonally into 1 1/2-inch pieces and add them to the bowl with the dressing.
– Chop the scallion finely and mix it with the chopped peanuts.
– Remove the tofu from its packaging, pat it dry, and cut it into rectangular sticks.
3. **Assemble and Serve:**
– On a serving dish, place half of the tofu and drizzle with half of the reserved dressing. Top with half of the dressed cucumbers.
– Repeat with the remaining tofu, dressing, and cucumbers. Complete with the scallion-peanut mixture and drizzle with chili crisp or hot sauce if desired. Optionally, sprinkle toasted sesame seeds for extra crunch.
#### Enjoying the Salad
This salad is best consumed right away to preserve the crunchiness of the cucumbers. If it sits too long, the salt from the dressing will extract moisture from the cucumbers, making it best served fresh. This dish is not only a delightful way to escape the heat but also a flexible option that can be modified according to personal preferences or available ingredients.
In summary, the Cucumber Crunch Salad with Tofu is an exceptional meal for those hot summer days when cooking feels like too much trouble. With its lively flavors and refreshing components, it could easily become your go-to dish for the season.