### Cucumber Crunch Salad with Tofu: A Cooling Summer Meal
With the rise of summer heat, the idea of cooking can become daunting. Nonetheless, there are meals that can be crafted without the stove, and one of the finest choices is the Cucumber Crunch Salad with Tofu. This dish is not only cool but also fulfilling, making it ideal for those scorching days when you least want to heat up the kitchen.
#### The Heart of the Dish
At the core of this salad is a delightful peanut sesame noodle dressing that has been cherished for years. This dressing is adaptable and can be combined with different raw vegetables, yet cucumbers take center stage in this dish. Their crunchy texture and refreshing taste perfectly complement the rich, nutty dressing. Incorporating firm silken tofu elevates the meal, adding a creamy consistency that contrasts with the crunchiness of the cucumbers.
#### Components
**Dressing:**
– 4 tablespoons creamy peanut butter
– 2 tablespoons soy sauce
– 1 tablespoon plain 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 necessary
**Assembly:**
– 1 package (14-16 ounces) Persian cucumbers (5 to 6)
– 1 scallion
– 3 tablespoons salted roasted peanuts, finely chopped
– 1 package firm or extra-firm silken tofu (10-12 ounces)
– Toasted black and white sesame seeds (optional)
#### Steps for Preparation
1. **Prepare the Dressing:** In a large bowl, whisk all the dressing ingredients together. It should have a strong flavor but will soften when mixed with the cucumbers. Set aside a small amount of the dressing, thinning it with a splash of soy sauce or water for drizzling later.
2. **Chop the Vegetables and Tofu:** Halve the cucumbers lengthwise, then cut them into long wedges. Slice these wedges into 1 1/2-inch diagonal pieces and place them into the bowl with the dressing. Finely chop the scallion and peanuts, setting them aside. Pat the tofu dry and cut it into rectangular shapes.
3. **Compose the Salad:** On a serving platter, lay down half of the tofu and drizzle with half of the reserved dressing. Place half of the dressed cucumbers on top. Repeat the process with the remaining tofu, dressing, and cucumbers. Top with the scallion-peanut mixture and a drizzle of hot sauce or chili crisp, as well as sesame seeds if desired.
4. **Serve Right Away:** This salad is best savored fresh. If it sits too long, the cucumbers will release moisture, so it is recommended to serve it immediately or mix only as needed.
#### Final Thoughts
The Cucumber Crunch Salad with Tofu is an excellent answer for hot summer days when cooking feels like a burden. With its refreshing components and straightforward preparation, it guarantees to be a delightful part of your summer meals. Whether enjoyed by yourself or with a companion, this salad is certain to become a favorite in your warm-weather culinary collection.