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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" 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.

  Recipe by Ali Slagle

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

  Uncle Dirty Dave's Archives

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