Creamy Asian Cucumber Salad Bowl with Crispy Tofu and Spicy Dressing Recipe
This Creamy Asian Cucumber Salad Bowl is a fresh, vibrant, and healthful dish featuring crisp cucumber, crunchy onions, baked tofu, edamame, and avocado, all layered to maintain texture and topped with a spicy, creamy dressing made with vegan cream cheese, mayo, and Sriracha. Perfect for make-ahead lunches or light dinners, it can be enjoyed straight from the jar or served over rice or noodles for a satisfying Asian-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 1 large serving bowl or 1 jar (about 2 servings)
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
Ingredients
Vegetables & Protein
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 1 large handful of crispy baked tofu (≈ 150 g) or other protein of choice
- 1/3 cup edamame, shelled and thawed
- 1 small carrot, julienned
- 1 spring onion, sliced
- 1/2 avocado, cut into 1 cm cubes
Dressing & Toppings
- 1 tbsp vegan cream cheese
- 1 tbsp vegan mayo
- 1 tbsp Sriracha
- 1 tsp chili-crisp oil
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
- OPTIONAL: 1–2 tsp crushed nori flakes for a subtle sushi flavor
Instructions
- Load the jar: Place the thinly sliced cucumber at the bottom of the jar and press lightly to create a firm base. Layer the onion, crispy baked tofu, shelled edamame, julienned carrot, sliced spring onion, and diced avocado cubes in order. This layering technique helps maintain freshness and distinct textures, especially for make-ahead lunches where saucy ingredients are best kept at the top.
- Seal & store: Screw the lid on the jar tightly to prevent leaks, then refrigerate it upright if you are not eating it immediately. This resting period allows the tofu to absorb the flavors of the dressing while keeping toppings like sesame seeds and nori flakes dry for optimal texture.
- Shake to dress: When ready to eat, ensure the lid is securely sealed. Flip the jar upside-down twice, then shake vigorously for about 10 seconds to evenly distribute the creamy, spicy dressing across all the vegetables and tofu.
- Serve: Enjoy the salad directly from the jar for convenience, or transfer it to a bowl to facilitate easier tossing and eating. For a more substantial meal, serve the salad over steamed rice, chilled noodles, or wrapped in lettuce leaves for added crunch.
Notes
- The salad is best consumed fresh but can be stored in the refrigerator for up to 2 days.
- Substitute tofu with cooked chicken or shrimp for non-vegan options.
- Adjust Sriracha quantity to control the spice level.
- Use gluten-free soy sauce to make the recipe gluten free.
- For more crunch, add toasted nuts like cashews or peanuts as toppings.
