Chili Crisp Tofu Bowls with Cucumber Salad and Rice

🧂 Ingredients

• 4 Persian cucumbers

  thinly sliced
• 2 tablespoons rice wine vinegar
• 1 teaspoon sugar
• 1 teaspoon toasted sesame oil
• 1 package extra firm tofu

  drained and pressed [https://www.shareasale.com/r.cfm?b=1691991&u=937997&m=105104]
• 1 tablespoon neutral oil
• ¼ cup cornstarch
• 2 tablespoons peanut butter
• 1 tablespoon soy sauce
• 2 tablespoons chili crisp
• 2 tablespoons fresh lime juice
• ¼ cup thinly sliced scallions
• ¼ cup finely chopped cilantro
• 1 tablespoon toasted sesame seeds
• 2 cups cooked rice

Instructions

• 1 Add the sliced cucumbers to a large bowl, add with the rice wine vinegar, sugar,
  and sesame oil.
• 2 Tear the tofu, then toss with 1 teaspoon of the oil and the cornstarch. Coat
  well, using your hands to coat all the tofu pieces with the cornstarch. Heat the
  remaining oil in a large skillet [https://amzn.to/2Qe0IJw] and add the tofu.
  Cook until very crispy and golden brown, about 8-10 minutes. 
• 3 Whisk together the ingredients for the sauce: peanut butter, soy sauce, chili
  crisp, lime juice, and add to the tofu. Toss together. 

Nutrition Info