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This refreshing Asian-style cucumber bowl features crunchy veggies tossed in a rich, spicy sauce. It’s great as a light lunch, a dinner side, or a dish that’s sure to impress at potlucks. The tofu and edamame pack in protein, keeping it filling while feeling fresh and lively.
I whipped up this salad when I wanted something light but tasty after a weekend of heavy cooking. It’s now a go-to during warmer days. The flavors mellow out when it gets a chance to soak in the tofu and veggies.
Fresh Ingredients to Gather
- Avocado: cubed to add creaminess and healthy fats
- Spring onion: sliced thin to give the salad a little sharp kick
- Edamame: thawed and shelled to bring a nutty protein punch
- Small onion: thinly sliced for mild sharpness and crunch
- Vegan mayo and vegan cream cheese: blended for the smooth dressing base
- Sriracha: kicks up the heat in the mix
- Carrot: cut into thin strips to add a sweet pop of color
- Baked crispy tofu: firm tofu pressed and baked to add nice texture and protein
- Sesame seeds: give some nutty flavor and a bit of crunch
- Chili-crisp oil: for an extra chili punch and crunch
- Cucumber: sliced thin for cool, crisp bites
- Soy sauce: brings savory and salty notes to tie everything together
- Optional toasted nori flakes: sprinkle for a subtle seaweed taste and aroma
Steps to Put It Together
- Cutting the Vegetables:
- Slices of onion and cucumber should be thin to keep the salad light and help the dressing stick well. Cut the carrot into skinny sticks and slice the spring onion finely so you get a gentle onion taste throughout. Cube the avocado into pieces about one centimeter wide so it mixes in nicely without overpowering.
- Getting the Tofu Ready:
- Press firm tofu for at least 20 minutes to drain water, then bake it until golden and crisp outside. Cut into small chunks that’ll mix well with the rest of the salad.
- Whipping Up the Dressing:
- Mix the vegan cream cheese, vegan mayo, sriracha, chili-crisp oil, and soy sauce in a bowl. Whisk it till smooth, making sure cream cheese is soft so the flavor is creamy and evenly spicy.
- Mixing the Salad:
- Grab a big bowl and toss in cucumber, onion, tofu, edamame, carrot, spring onion, and avocado cubes. Pour the creamy dressing over everything and gently mix so each bite is covered but the avocado stays intact.
- Finishing Touches:
- Top it off with sesame seeds and the optional crushed nori flakes to add a bit of crunch and extra taste.
- Letting Flavors Blend:
- Seal the jar tightly so it won’t leak. If you’re not eating right away, store it upright in the fridge. This waiting time lets the tofu soak up the dressing while the crunchy toppings stay dry on top. When ready, make sure the lid’s on tight, flip the jar upside down twice, then give it a good shake for about ten seconds to mix the spicy creamy sauce evenly.
The tofu is my top favorite here. The crispy outside paired with the smooth dressing makes every bite so satisfying. I still think about the first time I brought this to a summer picnic and how people kept coming back for more because it felt fresh and delicious.
Flavor Boosters
Keep this salad chilled and serve it with steamed rice or noodles to round out the meal. Add extra sriracha or squeeze some lime on top for a bright kick. It’s also great alongside a light miso soup or as a starter with edamame for a full-on Asian vibe.
Serving Suggestions
This dish pulls from Asian flavor notes mixing spicy, savory, and fresh that you often find in that kind of cooking. It works best in warm weather when cucumbers and avocados are at their best, perfect for lighter meals with a creamy zing.
Creative Twists
Lots of folks tell me this became their quick lunch fave since it’s so easy to throw together and tastes great. One reader mentioned tossing in chilled soba noodles made it even more fun.
This salad mixes fresh ingredients with bold flavors into something simple to make, perfect for warm days or prepping ahead.
Common Questions About This Recipe
- → Can I use different proteins in this salad bowl?
Sure, you can swap out baked tofu for grilled chicken, tempeh, or chickpeas to suit your taste.
- → How should the salad be stored before serving?
Keep it sealed tight in a jar or container and chill it standing up. This lets the tofu soak up flavors while keeping toppings crisp.
- → What gives the salad its spicy flavor?
The spicy punch comes from a mix of Sriracha and chili crisp oil, giving a nice kick that blends well with the creamy sauce.
- → Can I prepare this salad in advance?
Yes, making it ahead helps the flavors blend. Just shake it up well before serving to spread the dressing around.
- → Are there any optional ingredients for extra flavor?
You can add crushed nori flakes for a mild sushi-like taste and a little extra crunch to boost the flavor.