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A close up image of Asian cucumber salad to show it's texture
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Asian Cucumber Salad with Tofu

Creamy, spicy, herby, refreshing, and crunchy is the best way to describe this Asian cucumber salad with tofu that's cooling and sooo perfect for the summer!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Salads, Soups
Cuisine: Asian, international
Diet: Vegetarian
Servings: 4 persons
Author: Richa

Ingredients

For salad

  • 250 gms tofu cut into 1 cm cubes
  • 2 cucumbers diagonally cut and sliced
  • ¼ cup skinless roasted and coarsely crushed peanuts, preferably unsalted
  • ½ cup roughly chopped mint leaves
  • ½ cup roughly chopped coriander leaves
  • 2 tablespoons finely chopped spring onion greens
  • 1 tablespoon toasted sesame seeds

For asian salad dressing

  • 1 tablespoon finely chopped garlic
  • 1 tablespoon peanut butter
  • 1 tablespoon light soy sauce
  • 1 teaspoon crushed sichuan peppercorns
  • 1 teaspoon chilli flakes
  • 1 teaspoon korean chilli powder gochugaru, sub with regular chilli powder
  • ¼ teaspoon salt
  • 1 teaspoon honey
  • 2 tablespoons groundnut oil
  • 2 teaspoons vinegar

Instructions

Making of asian salad dressing:

  • Add garlic, sichuan peppers, korean chilli powder, ½ tablespoon sesame seeds, vinegar, salt to a bowl and mix well.
    1 tablespoon toasted sesame seeds, 1 tablespoon finely chopped garlic, 1 teaspoon crushed sichuan peppercorns, 1 teaspoon korean chilli powder, ¼ teaspoon salt, 2 teaspoons vinegar
  • Heat oil in a pan till smoking hot and pour it immediately over the garlic spice mix.
    2 tablespoons groundnut oil
  • Add peanut butter, soy sauce, honey and spring onions and give a good mix.
    1 tablespoon peanut butter, 1 tablespoon light soy sauce, 1 teaspoon honey, 2 tablespoons finely chopped spring onion greens

Assembling the salad:

  • Place cucumber slices on a large platter or plate, add mint and coriander leaves and add tofu cubes.
    2 cucumbers, ½ cup roughly chopped mint leaves, ½ cup roughly chopped coriander leaves, 250 gms tofu
  • Pour the asian salad dressing to cover all ingredients on the platter.
  • Add crushed peanuts, remaining ½ tablespoon of sesame seeds and garnish with spring onions.
    ¼ cup skinless, 1 teaspoon chilli flakes

Video

Notes

  1. Light soy sauce may be replaced with ½ tablespoon of dark soy sauce.
  2. I like using groundnut oil but canola, rice bran, sunflower oil, all work.
  3. Salad dressing can be made in advance and stored in the fridge in an airtight container for up to a week.
  4. You may use store bought chilli oil instead of making your own and use it in the salad dressing.
  5. Peanuts may be replaced with roasted sunflower seeds which works equally well.

Nutrition

Calories: 196kcal | Carbohydrates: 11g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 445mg | Potassium: 351mg | Fiber: 3g | Sugar: 4g | Vitamin A: 816IU | Vitamin C: 8mg | Calcium: 151mg | Iron: 2mg