Tofu and Chili Crisp Salad — Jewish Food Society

Tofu and Chili Crisp Salad — Jewish Food Society

www.jewishfoodsociety.org

Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.

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Ingredients

  • 1 block silken tofu, sliced into 8
  • 1 Persian cucumber, thinly sliced
  • 1 tablespoon rice vinegar
  • ¼ teaspoon salt
  • ½ teaspoon sugar
  • 2 cups radish or broccoli microgreens
  • Red pepper flakes, for topping
  • ⅓ cup (80 grams) smooth peanut butter
  • ½ cup (80 grams) tahini
  • ¼-½ cup (100 grams) water
  • 1 tablespoon (8 grams) chili oil
  • 1 tablespoon (10 grams) maple syrup
  • 2 tablespoons (30 grams) soy sauce
  • Chili crisp, such as this one, for topping

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