Smashed Cucumber & Udon Salad
with Spicy Szechuan Tofu
Hot summer nights are meant for cool, rejuvenating dinners. This dish was inspired by pai huang gua, the cooling, crunchy Szechuan smashed cucumber salad. Smashing the cucumbers cracks the skin and splits the flesh into irregular, craggy pieces, ideal for holding onto the bold Szechuan-spiced dressing. Chilled tofu is marinated and served raw to keep this high-protein dinner highly refreshing.
Nutrition (per serving)
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INGREDIENTS
- 4 tsp low-sodium tamari
- 1 tbsp toasted sesame oil (divided)
- 1/2 tbsp agave
- 1/4 cup seasoned rice vinegar
- 2 tbsp Szechuan chile crisp starter
- 10 oz organic extra firm tofu, patted dry and torn into bite-size pieces
- 14 oz udon noodles
- 1 cucumber, quartered lengthwise
- 2 mini sweet peppers, trimmed, deseeded and thinly sliced
- 0.25 oz cilantro, leaves picked
- 1 tbsp white sesame seeds
- Salt
Nutrition (per serving)
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INSTRUCTIONS
Bring large pot of salted water to a boil for noodles. In large bowl, whisk together tamari, just half the sesame oil, agave, vinegar, and chile crisp starter. Add tofu and toss to coat. Refrigerate until step 4.
Add noodles to boiling water and cook until tender, 2 to 3 minutes. Drain and rinse under cool water to stop cooking process. Return to pot, off heat, and toss with remaining sesame oil.
Place cucumber, cut side down, on clean work surface. Lay side of knife over cucumber and gently press down with palm to split cucumber lengthwise. Roughly chop smashed cucumber and transfer to bowl with marinated tofu. Add peppers and cilantro and toss to coat.
Divide cooked noodles between serving bowls and top with smashed cucumber salad with spicy Szechuan tofu. Sprinkle with sesame seeds. 好吃!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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