Asian 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.
Recipe Source: From Potato Goodness
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Categories
Ingredients
Cumcumber Marinade
- 1-1/4 tsp sugar
- 1/2 tsp salt
- 1-1/2 tsp soy sauce
- 1 Tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp chili crisp
- 1 tsp sesame seeds
Crispy Tofu
- 6 ounces firm tofu, baked
- 1 tsp sesame oil
- 1/2 tsp salt
Chili Crunch Vinaigrette
- 1/3 cup chili crisp (about 85 grams)
- Marinade reserved from cucumbers (3/4 cup or less)
Potato Salad
- 1 whole English cucumber, smashed, chopped, and marinated
- 3 cups (24 ounces) frozen tater tots, baked and smashed
- 1/3 cup frozen edamame, thawed and rinsed
- 1/4 cup green onions, chopped
- Garnish: 1/4 Tbsp sesame seeds
Preparation
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Mix 1/3 cup chili crisp with the leftover marinade from the cucumbers. Set aside while you chop your green onions and prepare your edamame.
- 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!
