Name: Spicy Cucumber and Tofu Salad
Prep time: 10 min
Total time: 40 min
Ingredients: 1 block Firm or extra-firm tofu (Pressed to remove excess water and cut into bite-sized cubes.); 1 medium Cucumber (Thinly sliced or diced, seeds removed if very watery.); 2-3 small Red chilies (Finely minced, adjust to spice preference.); 2 cloves Garlic (Minced.); 1 tablespoon Soy sauce (Preferably low-sodium.); 1 tablespoon Rice vinegar (For bright acidity.); 1 tablespoon Sesame oil (Toasted sesame oil if available for more nuttiness.); 1 teaspoon Sugar (Balances acidity (can use honey or maple syrup).); 1/2 teaspoon Toasted sesame seeds (For garnish and crunch.); 1/4 teaspoon Salt (Or to taste.); 1 tablespoon Chopped cilantro (Optional, for a fresh finish.)

Jump to Recipe

Creamy, crunchy, and delightfully spicy — this Spicy Cucumber and Tofu Salad hits all the right notes for a quick weeknight supper or an impressive side at a potluck. Imagine cool, crisp cucumber meeting golden, lightly chewy tofu, all brightened with a tangy-sesame dressing and kicked up by fresh red chiles. Fun fact: many East Asian cucumber salads were originally invented as a way to use up summer cucumbers before refrigerators, so this recipe is a delicious slice of efficiency and flavor. If you love speedy, family-friendly recipes that don’t skimp on taste, this is for you. For another take on cucumber-and-tofu combinations, check out our full spicy cucumber and tofu salad recipe for variations and serving ideas. Ready to toss a bowl together?

What is Spicy Cucumber and Tofu Salad?

What’s in a name? Spicy Cucumber and Tofu Salad sounds like a party in a bowl — and it is. Isn’t it funny how cucumbers go from boring to brilliant with the right dressing and a little heat? Was it named for the spicy kick, the cooling cucumber, or the tofu that steals the show with its texture? Maybe all three. I like to joke that this dish proves “the way to a man’s heart is through his stomach.” Try a bite and you’ll see why: crunchy, cooling cucumber balances creamy tofu and a punchy dressing that makes you come back for more. Give it a go and see which element wins you over.

Why You’ll Love This

Bright contrast of textures: cool, crisp cucumber against soft, cubed tofu creates a delightful mouthfeel that keeps each forkful interesting.
Wallet-friendly and wholesome: tofu and cucumber are affordable staples; making this at home saves money compared to eating out, and you control the ingredients.
Flavor-packed but simple: the sesame oil and rice vinegar dressing, with garlic and chiles, brings layered savory, tangy, and spicy notes without any fuss.
Compared to our lighter cucumber-focused salads like the Asian cucumber salad, this version adds protein and substance with tofu, making it a satisfying main or heartier side. Try it tonight — your taste buds (and your budget) will thank you.

How to Make

Quick Overview

This salad is easy, fast, and built on contrast: simplicity of prep, a mix of cooling and spicy flavors, and a standout sesame-soy dressing that ties everything together. Expect about 40 minutes total (30 minutes of hands-off tofu pressing plus 10 minutes active prep). No frying or complicated techniques — just pressing, slicing, whisking, and tossing.

Ingredients

1 block firm or extra-firm tofu — pressed to remove excess water and cut into bite-sized cubes
1 medium cucumber — thinly sliced or diced, seeds removed if very watery
2–3 small red chilies — finely minced (adjust to your spice preference)
2 cloves garlic — minced
1 tablespoon soy sauce — preferably low-sodium
1 tablespoon rice vinegar — for bright acidity
1 tablespoon sesame oil — toasted sesame oil if available for more nuttiness
1 teaspoon sugar — balances acidity (can use honey or maple syrup)
1/2 teaspoon toasted sesame seeds — for garnish and crunch
1/4 teaspoon salt — or to taste
Optional: 1 tablespoon chopped cilantro or other fresh herbs — for a fresh finish

Directions

Press the tofu: Wrap the block of tofu in a clean kitchen towel or paper towels and place a heavy object on top (a cast-iron skillet or a few canned goods) for about 30 minutes. This squeezes out excess water so the tofu absorbs more dressing and develops better texture.
Prepare the tofu: After pressing, cut the tofu into bite-sized 1/2-inch cubes. If you prefer a firmer exterior, pat the cubes dry and pan-sear over medium heat in a nonstick skillet with a tiny drizzle of oil for 3–4 minutes per side until lightly golden; otherwise use raw pressed tofu.
Slice the cucumber: Thinly slice or dice the cucumber. If the cucumber is very watery, scoop out seeds or pat slices dry with a towel so the dressing doesn’t get diluted.
Mince chilies and garlic: Finely mince the red chilies and garlic so they distribute evenly through the salad and release their aroma. Taste a tiny chili piece first to judge heat.
Make the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, salt, and minced garlic until the sugar dissolves and the mixture is cohesive. Adjust seasoning: add more soy for saltiness, more vinegar for tang, or a pinch more sugar if too sharp.
Toss gently: In a medium-sized mixing bowl, combine the cubed tofu, sliced cucumber, and minced chilies. Pour the dressing over the mixture and toss gently with a spatula or salad tongs until everything is evenly coated without breaking up the tofu.
Garnish and rest: Sprinkle with toasted sesame seeds and chopped cilantro if using. Let the salad sit for 5–10 minutes to allow flavors to marry, or refrigerate for 15–30 minutes for an even more refreshing result.
Serve: Serve chilled or at room temperature. If you pan-seared the tofu, serve immediately to enjoy the contrast between warm tofu and cool cucumber.

Spicy Cucumber and Tofu Salad

What to Serve With

Steamed jasmine rice or brown rice for a filling, balanced meal.
Light soups like miso or a clear vegetable broth to complement the salad’s brightness.
Spring rolls or steamed dumplings for an Asian-themed spread.
Cold soba noodles tossed with a simple sesame dressing for another cool, textured pairing.
A chilled beer or iced green tea makes a refreshing drink alongside the spicy, tangy flavors.

Top Tips for Perfecting

Tofu choice: Use firm or extra-firm tofu and press well. Silken tofu will fall apart.
Adjust heat: Start with one chili if you’re unsure, add more after tasting.
Dressing balance: Taste and tweak the soy/rice vinegar ratio — more soy for depth, more vinegar for brightness.
Texture control: If cucumbers get watery, salt them lightly, let sit 5 minutes, then pat dry.
Timing: For best flavor, toss and chill for 15–30 minutes. If you prefer maximum crunch, serve immediately.
Add-ins: Top with chopped peanuts or toasted cashews for extra crunch, or mix in shredded carrot for color.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 2 days. The cucumber will soften over time, so consume within 48 hours for best texture.
Freezing: Not recommended — cucumbers and tofu change texture when frozen and thawed.
Reheating: If you pan-seared the tofu and have leftovers, remove cucumber before reheating. Gently rewarm tofu in a skillet over low heat for 2–3 minutes, then reassemble with fresh cucumber slices and dressing. For a quick revive, add a splash of rice vinegar and stir to refresh flavors.

FAQs

Can I use silken tofu instead of firm tofu?
Silken tofu will be too soft and likely break apart in this salad. Stick with firm or extra-firm tofu for the best texture.

Is this salad vegan?
Yes — the base recipe is vegan. Use maple syrup or agave instead of sugar if you prefer a guaranteed vegan sweetener.

How spicy is this salad?
Heat depends on the chilies you use. Start with one small red chili, taste, and add more to match your heat tolerance.

Can I prepare this in advance?
You can press the tofu and make the dressing a few hours ahead, but combine cucumbers just before serving for maximum crunch.

What can I substitute for sesame oil?
If you don’t have sesame oil, use a neutral oil (like grapeseed) and add a small amount of tahini or toasted sesame seeds to retain nutty notes.

Conclusion

This Spicy Cucumber and Tofu Salad is a fuss-free, flavorful dish that’s perfect for weeknights, potlucks, or light lunches — it’s quick to assemble, budget-friendly, and full of contrast. If you enjoyed this recipe and want another inspired cucumber-and-tofu idea, check out this lovely variation at cucumber crunch salad with tofu – smitten kitchen. Try it, share it, and enjoy the satisfying crunch and savory-sesame flavor with friends and family.