Recipe Instructions:
Ingredients
Spicy Peanut Dressing
1 ½ tablespoons natural peanut butter
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
1 ½ 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 1/2-inch cubes
1 large English cucumber, quartered and sliced 3/4 inch thick
1 cup coarsely chopped cilantro, divided
¼ cup chopped salted roasted peanuts
¼ cup thinly sliced scallion greens
Directions
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.
To prepare salad: Combine tofu, cucumber and 3/4 cup cilantro in a large bowl. Add 2 tablespoons of the dressing; toss until well coated. Cover and refrigerate for 30 minutes.
To serve, transfer salad to a serving bowl. Drizzle with the remaining dressing. Top with peanuts, scallions and the remaining cilantro.
