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Title: Chile-Crisp Tofu, Tomatoes & Cucumbers
Categories: Vegetables, Squash, Chilies
Yield: 2 servings

2 Persian or mini seedless
- cucumbers
1 pt Cherry tomatoes; halved
2 tb Chile crisp; more to taste
2 tb Lemon juice
1 tb Soy sauce
1 cl Garlic; grated
2 tb Extra-virgin olive oil
16 oz Block extra-firm tofu; in
- 1/2" cubes, patted dry
Salt
Rice and/or salad greens;
- for serving

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.

By: Ali Slagle

Yield: 2 servings

RECIPE FROM: https://cooking.nytimes.com

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