Ingredients

Spicy Peanut Dressing

• 1 ½ tablespoons natural peanut butter
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 ½ teaspoons toasted (dark) sesame oil
• 1 teaspoon black bean-garlic sauce
• 1 teaspoon minced fresh ginger
• ½ teaspoon chile-garlic sauce
• ½ teaspoon sugar
• ¼ teaspoon finely chopped garlic
• ¼ teaspoon ground Sichuan peppercorns

Salad

• 8 ounces extra-firm water-packed tofu, drained and cut into 1/2-inch cubes
• 1 large cucumber, quartered and sliced 3/4 inch thick. If not using small seed varieties like english or persian, you may want to scoop the seeds out and discard to limit the added water
• 1 cup coarsely chopped cilantro, divided
• ¼ cup chopped salted roasted peanuts
• ¼ cup thinly sliced green onions

Directions

Prepare dressing. Combine peanut butter, soy sauce, vinegar, sesame oil, black bean-garlic sauce, ginger, chile-garlic sauce, sugar, garlic and ground peppercorns in a medium bowl. Mix until well combined.

Prep the salad. Combine tofu, cucumber and 3/4 cup cilantro. Add 2 tablespoons of the dressing and toss until well coated. Cover then refrigerate for 30 minutes.

Serve! Transfer salad to a serving bowl. Drizzle with the remaining dressing. Top with peanuts, scallions and the remaining cilantro.

Source: recipe edited from https://www.eatingwell.com/recipe/7949982/cucumber-vinegar-salad/