Whisk all of the dressing ingredients together in a large bowl. Taste for saltiness; it will taste milder once mixed with cucumbers.

Remove 3 to 4 tablespoons of the dressing into a smaller bowl and whisk in a little soy sauce or water to thin it for drizzling.

Cut the cucumbers in half lengthwise, then each half three more times into long wedges, making 6 long pieces per cucumber.

Cut the cucumber wedges into 1 1/2-inch lengths on a diagonal and add them to the big bowl with the dressing.

Finely chop the scallion, then add peanuts to the cutting board and chop them tiny with the scallions. Set aside.

Remove the tofu from its package and pat dry with a paper towel. Cut it into a grid of rectangles the height of the tofu block.

Arrange half of the tofu on a serving plate and drizzle with half of the reserved, thinned dressing.

Combine cucumbers and dressing, and heap half on the tofu.

Repeat with remaining tofu, reserved dressing, and dressed cucumbers.

Finish with the scallion-peanut mixture and drizzle with chili crisp or hot sauce.

Add toasted sesame seeds, if desired, for extra crunch.

Serve immediately to prevent the cucumbers from releasing too much water.