Waffled Tofu with Cucumber Peanut Salad

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


  • 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


  • 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.
  • 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.
  • Heat a waffle iron according to package directions.
  • 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.
  • Meanwhile, cut cucumber lengthwise into quarters and crosswise into ½” thick pieces. Toss cucumber pieces, peanuts and red pepper flakes with reserved dressing.
  • Serve tofu pieces topped with cucumber salad.
  • Refrigerate leftovers.
  • 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.