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Tofu Cucumber Salad with Spicy Peanut Dressing



  • 1½ tablespoons natural peanut butter

  • 1 tablespoon reduced-sodium soy sauce

  • 1 tablespoon rice vinegar

  • 1½ teaspoons toasted (dark) sesame oil

  • 1 teaspoon black bean-garlic sauce

  • 1 teaspoon minced fresh ginger

  • ½ teaspoon chile-garlic sauce or Sriracha, or to taste

  • ½ teaspoon sugar

  • ¼ teaspoon finely chopped garlic

  • ¼ teaspoon ground Sichuan peppercorns

  • Salad

  • 8 ounces extra-firm water-packed tofu, drained and cut into ½-inch cubes

  • 1 large English cucumber, quartered and sliced ¾ inch thick

  • 1 cup coarsely chopped cilantro, divided

  • ¼ cup chopped salted roasted peanuts

  • Planters Honey Dry Roasted Peanuts 16 Oz

  • ¼ cup thinly sliced scallion greens


1. To prepare dressing: Combine peanut butter, soy sauce, vinegar, sesame oil, black bean-garlic sauce, ginger, chile-garlic sauce (or Sriracha), sugar, garlic and ground peppercorns in a medium bowl; whisk until well combined.​

2. To prepare salad: Combine tofu, cucumber and ¾ cup cilantro in a large bowl. Add 2 tablespoons of the dressing; toss until well coated. Cover and refrigerate for 30 minutes.


3. To serve, transfer salad to a serving bowl. Drizzle with the remaining dressing. Top with peanuts, scallions and the remaining cilantro.

  • To make ahead: Refrigerate peanut dressing (Step 1) for up to 1 week; bring to room temperature and whisk before serving.


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