Some of Chef Jim's personal notes about this dish:
1) Tofu Cream Cheese needs to be refrigerated like any other Dairy Cream Cheese.
2) Tofu Cream Cheese is OVERBEARINGLY BLAND. I really takes higher levels of spices to taste them.
3) If you are on a Low Sodium Diet, omit Salting the Cucumbers, just use them right away.
4) The Dressing is much better tasting if made at least 4 hours in advance.
5) When making the Dressing in advance, DO NOT remove the big stems of the Cilantro by hand.
It bruises that way and looks...well disgusting later. Remove the big stems with a SHARP knife.

Here we go:

INGREDIENTS:

CUCUMBERS:

1) Two Cucumbers. Regular ones are fine, otherwise visit an Asian market.
2) One Tablespoon Canning Salt.

DRESSING:

3) Half of an 8 ounce container of Tofu Cream Cheese.
4) Two Red Baby Bell Peppers, or Red Chili Peppers if you like more heat.
5) 3 Green Onions, or Scallions.
6) One three-quarter inch square of peeled Ginger, cut into a small dice, about One Tablespoon.
7) One Tablespoon Sesame Oil.
8) One Tablespoon Raw Sesame Seeds, toasted one would be ok, but not as healthy.
9) One Tablespoon Plum Sauce. Could also use 'Sweet and Sour' sauce, as long as it is Vegan.
10) About one-half Cup (loosely packed) Fresh Cilantro, big stems removed, roughly chopped.
11) Juice of one Fresh Lime. As discussed before, TASTE a little of the juice to check for BITTERNESS.
Yes, bottled Lime or Lemon Juice is fine. I think Lime is best here. Maybe try 1/4 cup Grapefruit Juice!
12) One Tablespoon Dried Red Pepper Flakes. Relax, the Cream Cheese makes these very mellow.

DIRECTIONS:
As with all Asian Dishes, all the time is spent in the Prep. Work, then quickly completed at serving time.

Cucumbers:
1) Wash the Cucumbers. Cut off the ends. Using a table fork, grate thru the cucumber skin the long way.
This helps the Canning Salt penetrate the Cucumber to remove excess water, and it looks 'neat'.
Cut the Cucumbers in half the long way. Scoop out the Seeds.
Slice the Cucumbers diagonally, that is, on a bias, into about one-half inch half-moons.
2) GENTLY Toss the Cucumber half-moons with the Canning Salt. Place them into a colander or strainer.
Toss them gently every 5 to 10 minutes for one hour. This seasons them, and removes excess water.
Dry the Salted Cucumbers with paper towels, or cloth towels.
Refrigerate the Salted Cucumbers by themselves.

Dressing:
3) Wash the Two Red Baby Bell Peppers, cut off the tops, cut them in half the long way.
Scoop out the membrane and seeds (or leave both in if you want it hotter),
and slice them into long, thin strips..julliened.
4) Wash the Green Onions. Cut off about one inch of the green tops, and cut off the Root End.
Cut the White ends as usual. Cut the Green part into long, thin strips..julliened.
5) Put the diced Ginger into a garlic press and squeeze away.
You really just want the juice and the soft stuff here. About half of it will remain in the press...throw it away.
6) Gently blend the Tofu Cream Cheese, the julliened Red Baby Bell Peppers and Green Onions,
and the pressed Ginger.
7) Then fold in Dressing Ingredients 7) thru 12)
8) Refrigerate the Dressing for 4 to 12 hours.

TO SERVE:
GENTLY toss the Salted Cucumbers with the Dressing. Serve immediately...yummmmm.

By Chef Jim Hanson
Personal Chef