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Spicy cucumber and tofu salad garnished with sesame seeds and herbs

Spicy Cucumber and Tofu Salad

Creamy, crunchy, and just the right amount of spicy, this salad is refreshing and flavorful.
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Course: Salad
Cuisine: Asian
Keyword: Easy, Vegan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 200kcal

Equipment

  • Mixing Bowl
  • Whisk
  • Knife
  • Cutting Board

Ingredients

Ingredients

  • 1 block Firm or extra-firm tofu Pressed and cubed
  • 1 medium Cucumber Thinly sliced or diced
  • 2-3 small Red chilies Finely minced, adjust to spice preference
  • 2 cloves Garlic Minced
  • 1 tablespoon Soy sauce
  • 1 tablespoon Rice vinegar
  • 1 tablespoon Sesame oil
  • 1 teaspoon Sugar
  • 1/2 teaspoon Toasted sesame seeds
  • 1/4 teaspoon Salt Or to taste
  • 1 tablespoon Chopped cilantro Optional, for garnish

Instructions

  • Press the tofu to remove excess water. Wrap it in a clean kitchen towel and place a heavy object on top for about 30 minutes. Cut into bite-sized cubes.
  • In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, salt, and minced garlic to prepare the dressing.
  • In a medium-sized bowl, combine the cubed tofu, sliced cucumber, and minced chilies.
  • Pour the dressing over the mixture and toss gently until evenly coated.
  • Garnish with toasted sesame seeds and chopped cilantro (if using). Serve immediately or chill before serving for a refreshing taste.

Notes

This salad is best enjoyed fresh but can be stored in an airtight container for up to 48 hours. The cucumber will release some water over time.

Nutrition

Calories: 200kcal | Carbohydrates: 10g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Sodium: 500mg | Potassium: 300mg | Fiber: 3g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 2mg