Comments on: cucumber crunch salad with tofu

By: Sarah Wiliarty

Sarah Wiliarty — Mon, 07 Jul 2025 19:02:10 +0000

I made this last week. Doubled the sauce and the tofu, but kept it to 6 of the mini cucumbers. I used regular extra firm tofu, not silken. It was a big hit! I am making it again tonight. I was worried about the leftovers after Deb’s final comment, but they were fine. We took them to a picnic two days later and devoured them.

By: Jenn

Jenn — Mon, 07 Jul 2025 13:41:35 +0000

In reply to Lydia R. Same situation here. I too have tried to substitute the others you mentioned and have found that the butternut squash seed comes the closest. Pumpkin seed oil is ok, but you have to make sure it is toasted like La Tourangelle’s – the Austrian variety is produced using a different method.

By: Jane

Jane — Sun, 06 Jul 2025 22:59:09 +0000

This was delicious! Love to see tofu recipes on SK! I’ve made peanut sauce (now sunbutter sauce thanks to household allergies) dozens of times but the ratios listed here were expert and improved on a classic. I didn’t have the recommended tofu so I put thin strips of drained & marinated extra firm tofu in the air fryer until crispy and it worked wonderfully. Thanks to the commenters who recommended adding a tad more sesame oil if using sunbutter! (I have had to add rice or bread on the side but that’s just me).

By: Laura

Laura — Sun, 06 Jul 2025 22:38:04 +0000

This was yummy! And easy! I made it exactly as written. Then I added more peanuts for more crunch. And sriracha for a teeny kick. Basically anything you put in this sauce is gonna be delish! I have several SK stand-bys, this will be another.

By: Lainey

Lainey — Sat, 05 Jul 2025 22:32:25 +0000

Long time reader, first time commenter. This looks & sounds wonderful! But if I make this for friends who are not tofu lovers, do you think this would work with pasta, maybe radiatori, instead of the tofu? Thanks!

By: Tedrah

Tedrah — Sat, 05 Jul 2025 18:41:45 +0000

This salad is a keeper. The dressing is really nice and I only had firm tofu in the fridge, so used it and it was really good. I was pleasantly surprised how the textures really work in this dish. Very nice during this hot summer. Love the crunch. I was inspired to make the noodle dish as well. This dressing will be made often. Even my husband is giving the noodles a try, of course, he’s adding chicken breast and chili crisp. I like mine mild with tofu. Match made in heaven. Thanks so much, Deb.

By: Bethh

Bethh — Fri, 04 Jul 2025 03:33:25 +0000

This might be the salad of the summer!! Was so great with the firm tofu that my store had that I won’t worry about sourcing firm silken (though I’ll keep an eye out!). Thanks for a crunchy delight.

By: K

Thu, 03 Jul 2025 23:35:14 +0000

In reply to Janel. Thank you for this suggestion - these dishes sound delicious!

By: K

Thu, 03 Jul 2025 23:33:10 +0000

Made a half-batch just for me, and swapped in some tomato for a cuke. FWIW, I used toasted sesame seeds plus olive oil in place of the toasted sesame seed oil – am out of the latter.

I am sick of our hot summer weather (I know it’s hardly started), and I’ve wanted more ways to eat tofu as a main dish. This dish really fits the bill. I would also recommend it to those who are on the fence or curious about tofu, as its neutral flavors get lost between the other flavors and textures.

By: Cy

Cy — Thu, 03 Jul 2025 23:12:40 +0000

In reply to Diane. According to taste, add more if you think it’s too mild. Nothing to stress about