Chili Crisp Cucumber Salad with Tofu Tataki
Servings: 2
Calories: 363kcal
Ingredients
- 3 medium English cucumbers cored and cut into ½ moons
- 1 tablespoon coarse kosher salt
- 4 cloves garlic chopped
- 2 tablespoons freshly chopped cilantro
- 2 tablespoons chile crisp more for serving
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons toasted sesame oil divided
- 2 tablespoons roasted peanuts
- 1 16- ounce block extra-firm tofu
Instructions
- Place the sliced cucumbers in a colander in the sink. Toss with salt. Set aside in the sink and let drain while you prepare the other ingredients, at least 15 minutes
- In a medium bowl, combine the garlic, cilantro, chili crisp, seasoned rice vinegar, soy sauce, and 1 teaspoon of the toasted sesame oil.
- Rinse the salted cucumbers under cold running water. Shake and pat dry with a clean kitchen towel to remove the excess water. Add cucumbers to the bowl with dressing. Add peanuts. Stir to combine.
- For the tofu: Heat an air fryer to 380F. Line the basket with a piece of parchment paper. Rub the remaining teaspoon of oil on the outside of the tofu. Place the oiled tofu in the basket and cook until crispy and golden brown on the outside, about 15 minutes. Remove and slice into 1/2-inch pieces.
- Serve with the reserved cucumber salad with additional chili crisp on the side.
Nutrition
Calories: 363kcal | Carbohydrates: 27g | Protein: 25g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 0mg | Sodium: 4067mg | Potassium: 1198mg | Fiber: 4g | Sugar: 11g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 173mg | Iron: 5mg