Creamy Asian Cucumber Bowl (Print-Friendly Version)
Dig into a smooth cucumber bowl packed with tofu, edamame, and chili crisp oil. Perfect for warm days. Save and try it out.
# Ingredients You’ll Need:
→ Vegetables
01 -
Slice 1 full cucumber into thin strips about 8 inches long
02 -
Cut 1 small onion thinly, around 70 grams
03 -
Julienne 1 small carrot, close to 50 grams
04 -
Chop 1 spring onion into small rings, about 15 grams
05 -
Dice half an avocado into small cubes roughly ⅜ inch, weighing about 70 grams
→ Protein
06 -
About 5.3 oz (150 grams) of crispy baked tofu or your favorite protein
07 -
⅓ cup shelled edamame, thawed, around 50 grams
→ Dressing
08 -
A spoonful of vegan cream cheese
09 -
A tablespoon of vegan mayo
10 -
A tablespoon of Sriracha for heat
11 -
A teaspoon of chili crisp oil
12 -
A tablespoon soy sauce
→ Garnish
13 -
Sprinkle 1 tablespoon sesame seeds
14 -
Optional: 1 to 2 teaspoons crushed nori flakes for extra flavor
# How to Make It:
01 -
Cut the onion and cucumber thinly. Julienne the carrot. Chop the spring onion and dice the avocado. Keep the crispy tofu or your protein choice ready, and make sure edamame is thawed and shelled.
02 -
Stir together vegan cream cheese, mayo, Sriracha, chili crisp oil, and soy sauce in a small bowl till smooth and mixed well.
03 -
Using a big jar or bowl, stack the veggies and protein evenly. Add edamame between layers to spread the flavors.
04 -
Evenly scatter sesame seeds over the top. You can also toss in some crushed nori flakes if you like a hint of sushi taste.
05 -
Put the lid on tight to prevent spills and chill it upright if you’re not eating right away. Let it sit so tofu soaks up the dressing while the toppings stay crunchy.
06 -
When it’s time to eat, close the jar lid tight, flip it upside down twice, then shake it hard for about 10 seconds to coat everything in the dressing well.
# Extra Suggestions:
01 -
Letting the salad rest helps tofu soak up the flavor but keeps the toppings nice and crispy.