Tofu salad with crunchy cucumbers

      Is it too warm to cook? Does the idea of even using the microwave feel like it might bring you too close to the sun? It’s high time we discussed my favorite meal for heat waves, one I've been keeping from you for way too long. As the head of Overthinkers Anonymous, I had my reasons. What if you don’t share my obsession with devouring a pound of chilled cucumbers? What if the scent of peanut sesame noodle dressing doesn’t entice you to dive right in? What if my preferred salad tofu — firm silken — isn’t your top choice? What if you don’t even have a favorite salad tofu? [Is six questions in one paragraph a new record?]

      This begins with a smaller portion of the peanut sesame noodle sauce I've been preparing since my college days, or as my kids joke, 100 years ago [“Did they even have cars back then?”]. Whenever I have leftovers, I happily mix them with any raw vegetables, from shredded cabbage to grated carrots, but cucumbers are my favorite, especially when topped with chopped salted peanuts and scallions. It’s perfectly satisfying. We could leave it at that. But when I want it to feel more like a complete meal, I add tofu, and if you can find firm silken tofu — which has a smooth texture but maintains its shape when sliced — it creates a wonderful light dish. The combination of these cool tofu batons, crispy cucumbers, a delightful dressing that pulls everything together, and a sprinkle of crunchy, salty, spicy components is exactly what I crave in the heat. Perhaps you'll be convinced too.

      Cucumber Crunch Salad with TofuThis is an adaptation of my beloved Peanut Sesame Noodles, so take a look if you’re after a more filling meal. This recipe is just for you, or for you and a fortunate friend if you’re feeling generous. If you can’t locate firm silken tofu, silken tofu will also work here, but there’s no need to slice it into batons. Simply cut it in half crosswise into two thinner pieces and place them on your serving plate. Drizzle with the reserved dressing and pile the dressed cucumbers (and toppings) on top. When you serve the salad, be sure to include some tofu with each scoop.

      Dressing

      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, as needed

      Assembly

      1 package (14 to 16 ounces) Persian cucumbers (5 to 6)

      1 scallion

      3 tablespoons salted roasted peanuts, chopped finely

      1 package of firm or extra-firm silken tofu (typically 10 to 12 ounces)

      Toasted black and white sesame seeds (optional)

      Prepare the dressing: In a large bowl, whisk together all the dressing ingredients. It will taste rather salty and strong if you use regular soy sauce (as I do), but don’t worry, it will taste milder once mixed with the cucumbers. Set aside 3 to 4 tablespoons of the dressing in a smaller bowl. Add a little soy sauce or water to this smaller amount to thin it out; we want this portion to be pourable.

      Prepare the vegetables and tofu: Halve the cucumbers lengthwise, then cut each half into long wedges (creating six long pieces per cucumber). Slice them into 1 1/2-inch diagonal pieces and add them to the large bowl with the dressing.

      Chop the scallion finely, then add the peanuts to the cutting board and chop them finely with the scallions. Set them aside.

      Remove the tofu from its packaging and pat it dry with a paper towel. Cut it into rectangles that match the height of the tofu block (refer to the photo for guidance).

      Assemble and serve: Place half of the tofu on a serving plate and drizzle with half of the reserved thinned dressing. Combine the cucumbers with the dressing and pile half on top of the tofu. Repeat with the remaining tofu, reserved dressing, and dressed cucumbers, finishing with the scallion-peanut mixture. Add chili crisp or hot sauce on top, and sprinkle with toasted sesame seeds for more crunch, if desired.

      Serve immediately. If left to sit too long, the salt will draw moisture from the cucumbers, so either mix only what you need or resolve to finish the entire dish. It won’t be as difficult as you might think.