Print

Creamy Asian Cucumber Salad Bowl with Crispy Tofu and Spicy Sesame Dressing Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 4 reviews

A vibrant and creamy Asian cucumber salad bowl featuring thinly sliced vegetables, crispy baked tofu, and a spicy vegan dressing. Perfect for a refreshing, make-ahead lunch or light dinner that balances crisp textures with bold flavors.

Ingredients

Vegetables & Protein

  • 1 whole cucumber, thinly sliced
  • 1 small onion, thinly sliced
  • 1 large handful of crispy baked tofu (≈ 150 g) or other protein of choice
  • 1/3 cup edamame, shelled and thawed
  • 1 small carrot, julienned
  • 1 spring onion, sliced
  • 1/2 avocado, cut into 1 cm cubes

Dressing & Toppings

  • 1 tbsp vegan cream cheese
  • 1 tbsp vegan mayo
  • 1 tbsp Sriracha
  • 1 tsp chili-crisp oil
  • 1 tbsp soy sauce
  • 1 tbsp sesame seeds
  • 1–2 tsp crushed nori flakes (optional)

Instructions

  1. Load the jar: Place the thinly sliced cucumber at the bottom of the jar and press lightly to create a firm base. Layer the onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes in order to keep the ingredients fresh and textures distinct.
  2. Seal & store: Screw the lid on the jar tightly to prevent leaks and refrigerate the jar upright if not eating immediately. This resting time allows tofu to absorb flavors while toppings like sesame seeds and nori flakes remain dry for texture.
  3. Shake to dress: When ready to eat, ensure the lid is tightly sealed. Flip the jar upside-down twice, then shake vigorously for about 10 seconds to evenly distribute the creamy, spicy dressing across all vegetables and tofu.
  4. Serve: Enjoy the salad straight from the jar for convenience or tip the contents into a bowl for easier tossing and eating. It pairs wonderfully with steamed rice, chilled noodles, or lettuce wraps for added crunch and a heartier meal.

Notes

  • Use crispy baked tofu for added texture or substitute with grilled chicken or tempeh for variety.
  • Adjust the amount of Sriracha and chili-crisp oil depending on your preferred spice level.
  • Optional nori flakes add a subtle sushi flavor and extra umami.
  • Can be made ahead and stored in the refrigerator for up to 2 days for maximum freshness.
  • For a gluten-free version, use tamari instead of soy sauce.

Find it online: https://lovelycooks.com/creamy-asian-cucumber-salad-bowl-with-crispy-tofu-and-spicy-sesame-dressing-recipe/