Chile-Crisp Tofu, Tomatoes and Cucumbers

20 min2 servings

A bright, spicy salad of smashed cucumbers and cherry tomatoes tossed with crispy pan-fried tofu and a chile-crisp vinaigrette.

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prepPat tofu dry with paper towels
2 Persian or mini seedless cucumbers	Smash cucumbers, tear into pieces	Combine cucumbers, tomatoes, chile crisp, lemon juice, soy sauce & garlic	Pour tofu into salad, stir to combine	Season with salt & chile crisp, serve
1 pint / 300 g cherry tomatoes, halved
2 tablespoons chile crisp, plus more to taste
30 ml lemon juice
15 ml soy sauce
1 garlic clove, grated
30 ml extra-virgin olive oil	Heat oil, cook tofu until golden, 7–10 min
1 (14- to 16-ounce / 400–450 g) block extra-firm tofu, cut into ½-inch cubes and patted dry
Salt
Rice and/or salad greens, for serving

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