Korean-Inspired Cooling Cucumber and Tofu Salad

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A crisp and refreshing salad combining silky tofu, crunchy cucumbers, and a spicy, tangy dressing perfect for cooling down on warm days. This Korean-inspired salad recipe (vegetarian, gluten free), ready in about 15 minutes, pairs firm tofu, cucumber, soy sauce into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 130 calories and feeds 3, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz block, drained and cut into 1/2-inch cubes firm tofu
• 1 large, thinly sliced cucumber
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp gochugaru (Korean chili flakes)
• 1 clove, minced garlic
• 1 stalk, thinly sliced green onion
• 1 tbsp toasted sesame seeds
• 1 tsp sugar

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/2 tsp gochugaru, 1 minced garlic clove, and 1 tsp sugar. Whisk until sugar dissolves and dressing is fragrant.
2. Step 2: Gently fold in 14 oz firm tofu cut into 1/2-inch cubes and 1 large thinly sliced cucumber, tossing carefully to coat without breaking the tofu.
3. Step 3: Garnish with 1 sliced green onion and 1 tbsp toasted sesame seeds before serving chilled to enjoy a light, cooling effect.