Flaky sea salt or PODI life Curd Chili fleur de sel, to finish
✦ Instructions
Cut the cucumbers into 3–4 cm pieces and smash each piece using the flat side of a knife or the bottom of a glass until cracked and jagged but not mushy. Sprinkle with salt and let sit for 10 minutes, then pat dry thoroughly.
Press the tofu for at least 30 minutes to remove excess moisture. Tear or cut into bite-sized chunks, toss with soy sauce and sesame oil, and air fry at 200°C (400°F) for 15–18 minutes, shaking halfway, until golden and crisp.
In a bowl, mix the grated ginger, soy sauce, rice vinegar, and Crunchy Peanut PODI. Taste and add honey if you prefer a slightly sweeter, more rounded dressing.
Toss the smashed cucumbers with the dressing until well coated. Gently fold in the crispy tofu.
Toss the smashed cucumbers with the dressing until well coated. Gently fold in the crispy tofu.
