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Tofu and Cucumber Salad with Spicy Peanut Sauce

Monday, 26 May 2008


This super spicy salad was created using a hybrid of Indonesian/Thai satay and Sichuan/Hunan peanut sauces. It transforms mild-mannered tofu and cukes into a memorable salad. Serve it with grilled meats or seafood. From the article Exotic & Spicy Salads.


At a glance
Cooking Method
Heat Level
New Mexico Red
Side Dish

For the Spicy Peanut Sauce:

  • 4 cloves garlic, minced

  • 1 tablespoon sesame oil, or sesame chili oil

  • 1/4 cup ground red New Mexican chile

  • 1/2 cup mushroom soy or regular soy sauce

  • 1/2 cup hoisin sauce

  • 1/4 cup sambal badjak (found in Asian markets) or substitute 1/4 cup sautéed onions

  • 1/4 cup rice vinegar

  • 1 cup dry roasted peanuts, or substitute 2/3 cup chunky peanut butter

For the Tofu and Cucumber Salad:

  • 1 medium Napa cabbage, green or red cabbage or iceberg lettuce, shredded

  • 1 pound block firm tofu, cut in 3/4-inch cubes

  • 3 cucumbers, peeled, seeded and cubed


Sauté the garlic in the oil in a pan until golden. Stir in the chile powder and then stir in the soy, hoisin, sambal badjak, vinegar, and peanuts. Bring the mixture to a simmer, remove it from the heat and let it cool slightly. Using a hand blender, food processor, or standard blender, process the mixture until it is very smooth and let it cool thoroughly.

Divide the cabbage between 6 salad plates and arrange the tofu and cucumber in an attractive pile on the top. Drizzle with the peanut sauce and serve immediately.


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