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Asian Inspired Crispy Potato Salad

Reminiscent of Asian street food, this potato salad has crispy tofu, edamame, marinated crushed cucumbers, green onion, crispy tots, and a chili crunch vinaigrette.
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Print Recipe
Total Time80 Mins
Prep Time19 Mins
Cook Time60 Mins
ServingsServes 4
Cuisine: Asian
Prep Method: Baked

Dish

Side DishMain Dish

Prep Time

19 Mins

Cook Time

60 Mins

Serving

Serves 4

Description

Reminiscent of Asian street food, this potato salad has crispy tofu, edamame, marinated crushed cucumbers, green onion, crispy tots, and a chili crunch vinaigrette.

Ingredients

+

Chili Crunch Vinaigrette

  • 1/3 C (85g) Chili Crisp
  • Marinade reserved from Cucumbers (~3/4 Cup)
+

Cucumber Marinade

  • 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
+

Crispy Tofu

  • 6 ounces Firm Tofu, baked
  • 1 tsp (5mL) Sesame Oil
  • 1/2 tsp (3g) Salt
+

Potato Salad

  • 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

Preparation

  1. Wash the cucumber and pat dry with a clean towel. Make the marinade by combining the sugar, salt, sesame oil, soy sauce, rice vinegar, garlic, and chili crisp in a small bowl. Stir until the salt and sugar are completely dissolved. Set aside.
  2. On a cutting board, slice the cucumber in half lengthwise. Lay each half flat and using the back side of your knife or a heavy spatula, gently smash to crack the cucumber open. Repeat this along the full length of the cucumber. Once the whole cucumber is completely cracked open, cut it at a 45-degree angle into 1-1/2-inch pieces.
  3. In a bowl with a lid, mix the cut cucumber with the marinade. Let sit in the fridge for at least 3 hours or overnight. Remember to reserve the marinade for the vinaigrette.
  4. Once the cucumbers have been marinated, preheat oven to 425 degrees. Spread the frozen tots on a parchment or silicon mat lined baking sheet. Bake for 10 minutes, shake the sheet to turn the tots over and bake for an additional 10 minutes.
  5. Remove baking sheet from the oven and smash the tots with a heavy bottomed glass. Return to the oven and bake for 10-12 more minutes, or until the smashed tots are nice and crispy.
  6. While the tots are baking, prepare the tofu. Slice the tofu into 1/2-inch thick slices. On a parchment lined baking sheet, season those slices with the salt and sesame oil. Bake in the already preheated 425 degree F oven (or an air fryer) for 10 minutes. Remove the baking sheet and gently flip the tofu, cook for an additional 8-10 minutes or until crispy. Chop into bite sized pieces.
  7. Mix 1/3 C chili crisp with the leftover marinade from the cucumbers. Set aside while you chop your green onions and prepare your edamame.
  8. To plate, mix the tots, edamame, tofu, and cucumbers. Layer the dish with the chili crisp sauce, alternating between the vegetables and the sauce. Use as much sauce as your heat preference can tolerate, typically about 1/4 – 1/2 cup. Garnish with the green onions and sesame seeds. Serve immediately and enjoy!

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Nutrition Facts Per Serving

Calories

450

Fat

23g

Sodium

1460mg

Vitamin C

17.60mg

Carbohydrates

52g

Fiber

3g

Protein

12g

Potassium

629mg

Sugar

4g

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