CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668c7b98   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chile-Crisp Tofu, Tomatoes & Cucumbers   
    Categories: Vegetables, Squash, Chilies   
         Yield: 2 servings   
       
         2    Persian or mini seedless   
              - cucumbers   
         1 pt Cherry tomatoes; halved   
         2 tb Chile crisp; more to taste   
         2 tb Lemon juice   
         1 tb Soy sauce   
         1 cl Garlic; grated   
         2 tb Extra-virgin olive oil   
        16 oz Block extra-firm tofu; in   
              - 1/2" cubes, patted dry   
              Salt   
              Rice and/or salad greens;   
              - for serving   
       
     Smash the cucumbers with the side of your knife until   
     ragged and split. Rip into roughly 1-inch pieces and   
     transfer to a large bowl. Add the tomatoes, chile crisp,   
     lemon juice, soy sauce and garlic and stir to combine.   
     Set aside.   
        
     Heat the oil in a large skillet over medium-high. Add   
     the tofu, season with salt and cook, stirring   
     occasionally, until golden brown, 7 to 10 minutes. Pour   
     the tofu into the large bowl and stir to combine. Season   
     to taste with salt and chile crisp, then serve right   
     away or let sit for up to 2 hours. Leftovers keep for up   
     to 2 days, though cucumbers will soften as they sit.   
        
     By: Ali Slagle   
        
     Yield: 2 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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