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Cucumber Crunch Salad With Tofu
Ingredients
- 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
- 1 14- to 16-ounce package persian cucumbers (5 to 6)
- 1 scallion
- 3 tablespoons salted roasted peanuts, chopped small
- 1 package firm or extra-firm silken tofu (usually a 10- to 12-ounce package)
- Toasted black and white sesame seeds (optional)
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