Asian Crispy Potato Salad | Michigan Potatoes

Ingredients

• 1-1/4 tsp sugar
• 1/2 tsp salt
• 1-1/2 tsp soy sauce
• 1 Tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp chili crisp
• 1 tsp sesame seeds
• 6 ounces firm tofu, baked
• 1 tsp sesame oil
• 1/3 cup chili crisp (about 85 grams)
• Marinade reserved from cucumbers (3/4 cup or less)
• 1 whole English cucumber, smashed, chopped, and marinated
• 3 cups (24 ounces) frozen tater tots, baked and smashed
• 1/3 cup frozen edamame, thawed and rinsed
• 1/4 cup green onions, chopped
• Garnish: 1/4 Tbsp sesame seeds