Waffled Tofu with Cucumber Peanut Salad

Name: Waffled Tofu with Cucumber Peanut Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 14 oz. Simple Truth Organic™ Extra Firm Tofu, cut into 6 rectangular slabs about ¾” thick; 2 tbsp. seasoned rice vinegar; 2 tbsp. sesame oil; 1 tbsp. sugar; 1 tbsp. soy sauce; 1⁄2 tsp. salt; 1 English cucumber; 1⁄4 cup roasted unsalted peanuts, crushed or roughly chopped; 1⁄4 tsp. crushed red pepper flakes

Pressed and marinated tofu gets crispy crevasses when cooked in a waffle iron, perfect for catching fresh cucumber salad.

Serves: 3Prep: 10 minutesCook: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 3

Ingredients

14 oz. Simple Truth Organic™ Extra Firm Tofu, cut into 6 rectangular slabs about ¾” thick
2 tbsp. seasoned rice vinegar
2 tbsp. sesame oil
1 tbsp. sugar
1 tbsp. soy sauce
1⁄2 tsp. salt
1 English cucumber
1⁄4 cup roasted unsalted peanuts, crushed or roughly chopped
1⁄4 tsp. crushed red pepper flakes

Directions

Step 1
Place tofu pieces between two layers of clean kitchen towels or paper towels. Top with a baking sheet and press lightly to remove excess moisture.
Step 2
In a mixing bowl combine vinegar, sesame oil, sugar and soy sauce. Lightly brush the tofu with the mixture, reserving the rest to dress the salad.
Step 3
Heat a waffle iron according to package directions.
Step 4
Season the tofu pieces with salt. Working in batches, place tofu pieces in the waffle iron and cook for 3-5 minutes or until browned and slightly crispy.
Step 5
Meanwhile, cut cucumber lengthwise into quarters and crosswise into ½” thick pieces. Toss cucumber pieces, peanuts and red pepper flakes with reserved dressing.
Step 6
Serve tofu pieces topped with cucumber salad.
Step 7
Refrigerate leftovers.
Step 8
Tip: Place waffled tofu pieces on a sheet pan topped with a wire rack in a 200°F oven to keep warm while cooking the remaining pieces.