Korean-Inspired Cooling Cucumber and Tofu Salad
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 salads (vegetarian, gluten free) ready in about 15 minutes pairs large, thinly sliced cucumber, soy sauce, rice vinegar 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
Instructions
- 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.
- 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.
- Step 3: Garnish with 1 sliced green onion and 1 tbsp toasted sesame seeds before serving chilled to enjoy a light, cooling effect.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Korean-Inspired Cooling Cucumber and Tofu Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Korean-Inspired Cooling Cucumber and Tofu Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, thinly sliced cucumber from drying out.
Can I substitute ingredients in Korean-Inspired Cooling Cucumber and Tofu Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Korean-Inspired Cooling Cucumber and Tofu Salad for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Korean-Inspired Cooling Cucumber and Tofu Salad vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
