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2 Persian or mini seedless cucumbers
1 pint cherry tomatoes, halved
2 tablespoons chile crisp, plus more to taste
2 tablespoons lemon juice
1 tablespoon soy sauce
1 garlic clove, grated
2 tablespoons 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
Instructions
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.
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.
Ingredients
2 Persian or mini seedless cucumbers
1 pint cherry tomatoes, halved
2 tablespoons chile crisp, plus more to taste
2 tablespoons lemon juice
1 tablespoon soy sauce
1 garlic clove, grated
2 tablespoons 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