Asian Inspired Crispy Potato Salad

Ingredients

• 1/3 C (85g) Chili Crisp
• Marinade reserved from Cucumbers (~3/4 Cup)
• 1 1/4 tsp (7 g) Sugar
• 1/2 tsp (3g) Salt
• 1 tsp (5mL) Sesame Oil
• 1 1/2 tsp (8mL) Soy Sauce
• 1 tbsp (15mL) Rice Vinegar
• 2 cloves (10g) of Garlic, minced
• 1 tsp (5g) Chili Crisp
• 1 tsp (5g) Sesame Seeds
• 6 ounces Firm Tofu, baked
• 1 whole English Cucumber, smashed, chopped, and marinated
• 3 Cups (24 ounces) Tots, frozen- baked and smashed
• 1/3 C (71g) Edamame, frozen-rinsed and thawed
• 1/4 C Green Onions, chopped
• 1 tbsp (14g) Sesame Seeds- Garnish