Green Oakleaf, Smashed Cucumber & Silken Tofu Salad
Cool silken tofu, garlicky smashed cucumber, and soft folds of Aeroveg Green Oakleaf under a chilli-soy dressing — a no-cook salad built for hot evenings.
When the evening is too warm to stand over a stove, this is the answer. Aeroveg Green Oakleaf brings a soft, almost buttery texture that cradles the cold silken tofu, while the smashed cucumber does the loud, garlicky work. Nothing gets cooked; everything gets eaten.
Method
- Smash the cucumbers. Lay the cucumbers flat and press down with the side of a knife until they crack, then tear into bite-sized pieces. Toss with the salt and let sit 10 minutes.
- Make the dressing. Whisk the soy sauce, black vinegar, chilli crisp, sugar, garlic, and sesame oil together in a small bowl.
- Drain. Pour off the liquid the cucumbers have released and pat them roughly dry.
- Build the base. Arrange the torn Aeroveg Green Oakleaf across a wide serving plate.
- Add the tofu. Slide the chilled silken tofu onto the leaves and break it gently into large, soft pieces. Scatter the cucumber around it.
- Dress and finish. Spoon the dressing over everything, then top with crushed peanuts and coriander. Serve immediately, while the tofu is still cold.
Green Oakleaf bruises if you cut it — always tear the leaves along their natural folds. Torn edges also hold this dressing far better than a clean knife cut ever will.