Chile-Crisp Tofu, Tomatoes and Cucumbers
Published July 9, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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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.
Powered byPreparation
- 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.
- 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.
Private Notes
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Cooking Notes
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!
Kevin
The weight of the cucumbers doesn't matter--it's not like it's a baked good. Have enough in the salad that it looks like the right proportion for you.
Cathy
Delicious and so easy to make. The only change I made was adding a little ginger syrup to the dressing and it gave it the little something extra I was craving
Anna K
made this per the recipe, with the exception of air frying the tofu. found it to be rather meh. added some ginger, sesame oil, and mirin to give it more depth of flavor. this improved it a bit. I like the idea of the recipe on a hot day so might try something similar using gochujang in place of the chili crisp
Heather
I swapped olive oil for sesame oil and added a slash of black vinegar. Garnished with cilantro and sesame seeds. Great warm weather meal.
Sarah
Really simple and yummy. I used frozen then thawed tofu and it soaked up the sauce. Will definitely make this again with my garden Persian cukes and cherry tomatoes.
jmack
Perfect for summer and came together in minutes. Served with some left over rice and there is plenty left for lunch tomorrow. Followed the recipe and didn't find it lacking in flavor.
Megan
We really enjoyed this recipe. I followed the advice of another and fried the tofu with ginger, garlic, soy sauce, rice vinegar and a little bit of sugar. I also used rice vinegar instead of lemon juice because I forgot to buy, and added Mirin to the tomato mixture. Wonderful!
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.
Annie
Great recipe. Perfect for a busy summer weeknight. My 6-year-old cut up and smashed the cucumbers and cubed the tofu with a kid knife. Subbed rice vinegar for lemon per the suggestion of another commenter, but otherwise no tweaks. Will make again before tomato season ends!
Laura K
No tomatoes so added fennel; also added fresh mint. Delish!
L.
We loved this and I've made it twice in the last several weeks! I wish I could figure out how to get my tofu really crispy and golden but it's worth the ongoing experimentation. This is wonderfully refreshing and the leftovers are great for savory breakfast with a fried egg.
Susan
Used extra-firm tofu and didn't even bother to cook it. Just cubed it, pressed some of the excess moisture out with paper towels, and tossed it in with the cucumbers and tomatoes before adding the sauce ingredients. Ate over rice, and it was delicious!
amazing
This salad is spectacular. We will add it to our regular rotation. We used it as a side dish to go with filets and did not add any salad greens or rice. In the future I’d add crispy fried shallots and cilantro to it. Excellent!
TJ
So delicious! I like to cover my tofu in cornstarch and fry it in a little more oil, which worked great with this recipe too.
Kjersti
I made this with white beans instead of tofu, I used one can and cut back on the other ingredients slightly. Delicious!
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.
Deb
Delicious. Next time will try letting it sit to see how the flavors change. Maybe hold back on the amount of Chile crisp to add if you don't love it too spicy, because you do add more Chile crisp to taste at the end. Amount: If this is the main dish, I suggest doubling if you are serving more than one hungry adult.
I
Fantastic and easy! My mapo-loving husband declared this superior to mapo tofu.
Lauren
Made this tonight after working all day. Super easy and quick, and incredibly delicious!! Followed the recipe exactly. I agree with the person who said don’t sub anything for the lemon juice - it makes it sing! Served it over brown rice which was a perfect complement to the delicious spiciness of the sauce. Can’t wait to make it again.
k
Delicious! The only changes I made were letting the garlic sit in the lemon juice for about 5 minutes before adding them to the vegetables, and salting the tofu as it pan-fried instead of seasoning after cooking. Served with some spring mix lightly dressed in lemon juice and salt. Will make again.
maz
The ginger is clutch. Also used seasame oil poured the sauce in the pan to fry the tofu as others have mentioned. 👌🏻
finding my groove
This was delicious. I added scallions and sprinkled crispy onions on top which worked really well
Julie
I made this with sambal olek instead of chili crisp, rice wine vinegar instead of lemon juice, 3 Persian cucumbers, and increased the dressing ingredients just a bit. This is really yummy! I'm trying to not eat the whole bowl in one meal.
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