Subj : 100 Easy Dinners - 093
To   : All
From : Dave Drum
Date : Mon Dec 09 2024 08:43 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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