Pressed Tofu and Cucumber Salad with Hoisin Vinaigrette

Pressed Tofu and Cucumber Salad with Hoisin Vinaigrette

Serves 4

Ingredients:
2 bricks firm tofu (12 to 14 ounces each)
2 medium cucumbers
Salt
1/4 cup vegetable oil
2 tablespoons hoisin
1 tablespoon rice vinegar
3 scallions

Directions:
1. Cut each brick of tofu in half through its equator and put the pieces on 4 layers of paper towel. Cover with 4 more paper towels and put something heavy (like a baking sheet with a few cans on it) on top, so the tofu bulges slightly but doesn't crack.
2. Peel the cucumbers if necessary, halve lengthwise, scoop out the seeds, and chop. Put them in a colander, sprinkle lightly with salt, toss, and let sit about 10 minutes.
3. Whisk the oil, hoisin, and rice vinegar in a large bowl. Chop the scallions.
4. Add the cucumbers and scallions to the dressing.
5. Cut the tofu into cubes and add. Toss, taste, adjust the seasoning, and serve.

Variations:
Pressed Tofu and Tomato Salad with Soy Vinaigrette: Use 2 pints halved cherry tomatoes for the cucumbers and soy sauce for the hoisin; salt the tomatoes lightly.
Pressed Tofu and Celery Salad with Sesame-Chile Vinaigrette: Use 12 celery stalks, sliced, instead of cucumbers; replace half the vegetable oil with sesame oil and the hoisin with 1 tablespoon sesame seeds plus 1 teaspoon red chile flakes.
Tip: Pressing the tofu in the refrigerator for a few hours or overnight gives it a firmer, chewier texture.