Spicy Cucumber and Tofu Salad

5 from 1 vote

Creamy, crunchy, and delightfully spicy, this salad is perfect for a quick weeknight supper or as a side at a potluck.

Prep Time10

Total Time40

Course: Salad

Cuisine: Asian

Keyword: Quick, Vegan

Servings: servings

Calories: 200kcal

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.

Press the tofu: Wrap the block of tofu in a clean kitchen towel or paper towels and place a heavy object on top for about 30 minutes.
Prepare the tofu: After pressing, cut the tofu into bite-sized cubes. Optionally, pat dry and pan-sear in a nonstick skillet for 3-4 minutes per side until lightly golden.
Slice the cucumber: Thinly slice or dice the cucumber, removing seeds if very watery.
Mince chilies and garlic: Finely mince the red chilies and garlic.
Make the dressing: Whisk together soy sauce, rice vinegar, sesame oil, sugar, salt, and minced garlic until cohesive.
Toss gently: In a mixing bowl, combine cubed tofu, cucumber, and chilies. Pour dressing over and toss gently.
Garnish and rest: Sprinkle with sesame seeds and cilantro. Let sit for 5-10 minutes or refrigerate for 15-30 minutes.
Serve: Serve chilled or at room temperature.

Store leftovers in an airtight container for up to 2 days. Consume within 48 hours for best texture.