3-4 Servings.

The Tofu:
14 oz extra-firm tofu, pressed and cubed
3 tablespoons cornstarch
½ teaspoon salt
⅛ teaspoon black pepper
3 tablespoons neutral oil, for pan-frying

The Cucumbers:

1lb Red Dog Farm mini cucumbers
3/4 teaspoon kosher salt

The Dressing:

4 Red Dog Farm garlic cloves, finely grated
3 tablespoons rice vinegar
2 tablespoons soy sauce or tamari
1 tablespoon maple syrup
1 tablespoon toasted sesame oil
2 tablespoons chili crisp

To Finish:

2 teaspoons toasted sesame seeds
½ cup fresh cilantro, roughly chopped
3 scallions, thinly sliced

Place cucumbers on a cutting board and gently smash with the flat side of a knife or a rolling pin until they crack open. Tear into rough 1-inch pieces, toss with kosher salt in a colander, and let drain for 15 minutes. This draws out water so the dressing clings rather than pools.

While cucumbers drain, pat tofu very dry with paper towels and toss with cornstarch, salt, and black pepper until each cube has a thin, even coat.

Heat oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer and fry, turning every couple of minutes, until deeply golden and crackly on at least 3 sides, 8-10 minutes total. Transfer to a paper-towel-lined plate.

In a large bowl, whisk together the grated garlic, rice vinegar, soy sauce, maple syrup, sesame oil, and chili crisp until combined.

Give the cucumbers a quick pat with a clean towel to remove excess moisture, then add to the dressing along with the crispy tofu, sesame seeds, cilantro, and scallions. Toss gently and serve immediately while the tofu is still crisp.