Introduction

This Easy Creamy Asian Cucumber Salad with Crispy Tofu is a vibrant, flavor-packed meal that delivers a perfect crunch and a creamy, spicy kick in under 20 minutes. After testing numerous versions, I’ve perfected a dressing that clings beautifully to every ingredient, creating a satisfyingly cohesive dish. It’s a fantastic, protein-rich option for a quick lunch or a light dinner that feels anything but ordinary.

Ingredients

Fresh, crisp vegetables and a well-balanced, creamy dressing are key to this salad’s success. Using a mandoline for the cucumber and onion ensures paper-thin slices that absorb the sauce perfectly.

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
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

Timing

Prep Time	15 minutes
Cook Time	0 minutes*
Total Time	15 minutes

Context: This 15-minute timeline assumes your crispy tofu is pre-baked or store-bought, making this recipe about 50% faster than starting from scratch. It’s the ultimate no-cook assembly for a busy weeknight, and the flavors meld even better if you let it chill for 30 minutes before serving.

Step-by-Step Instructions

Step 1 — Prepare the Vegetables

Thinly slice the cucumber and onion. Julienne the carrot and slice the spring onion. Place all these prepared vegetables in a large mixing bowl. (Pro tip: Salting the cucumber slices lightly and letting them drain for 5 minutes in a colander removes excess water, preventing a watery dressing).

Step 2 — Add Remaining Salad Components

To the bowl, add the shelled edamame, cubed avocado, and your handful of crispy baked tofu. Gently toss these ingredients with the sliced vegetables to combine evenly, being careful not to mash the avocado.

Step 3 — Make the Creamy Dressing

In a small bowl, whisk together the vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, and soy sauce until completely smooth and emulsified. In my tests, starting with the cream cheese at room temperature makes whisking much easier and prevents any small lumps.

Step 4 — Dress and Toss the Salad

Pour the creamy dressing over the salad ingredients. Using salad tongs or two large spoons, gently but thoroughly toss everything until every component is lightly and evenly coated with the sauce.

Step 5 — Garnish and Serve

Transfer the dressed salad to a serving bowl or plate. Sprinkle generously with sesame seeds and, if using, the optional crushed nori flakes for that extra layer of umami flavor reminiscent of sushi.

Step 6 — Final Adjustments & Storage

Taste and adjust seasoning if needed—a splash more soy sauce for saltiness or a drizzle of Sriracha for heat. For best texture, serve immediately. If storing, keep in an airtight container in the fridge for up to one day; note the avocado may brown slightly and the tofu will soften.

Nutritional Information

Calories	~320 kcal
Protein	~15 g
Carbohydrates	~22 g
Fat	~20 g
Fiber	~8 g
Sodium	~850 mg

This creamy Asian cucumber salad with tofu is a high-protein, fiber-rich meal. It also provides a good source of Vitamin A from the carrot and healthy fats from the avocado. Estimates are based on typical ingredients and serving size; values may vary.

Healthier Alternatives

Lower-Sodium Soy Sauce — Use tamari or coconut aminos to cut sodium by up to 40% while keeping the savory umami flavor.
Greek Yogurt for Creaminess — Swap the vegan mayo and cream cheese for plain, non-dairy or regular Greek yogurt to reduce fat and add probiotics.
Air-Fried Tofu — For even crispier tofu with less oil, cube and air-fry extra-firm tofu at 400°F for 12-15 minutes.
Zucchini Noodles — Spiralize zucchini for a lower-carb base that still holds the creamy dressing well.
Extra Edamame — Double the edamame and reduce the avocado for higher protein and lower fat content.
Seed Topping — Replace sesame seeds with hemp or chia seeds for an extra boost of omega-3 fatty acids.

Serving Suggestions

Serve this easy cucumber salad as a main dish with a side of steamed jasmine rice or quinoa for a complete meal.
Pack it for a vibrant and satisfying work lunch in a sealed container; the sturdy veggies hold up well.
For a dinner party, serve individual portions in shallow bowls garnished with extra chili crisp and fresh cilantro.
Pair with a cold, crisp beverage like jasmine iced tea or a light lager to balance the creamy, spicy dressing.
Transform it into a wrap by spooning the salad into large lettuce leaves or rice paper wrappers.
In summer, add grilled corn or mango slices for a sweet, seasonal twist.

This versatile salad is perfect for meal prep. Assemble the veggies and tofu, store the dressing separately, and combine just before eating to maintain the perfect crunchy texture.

Common Mistakes to Avoid

Mistake: Skipping the salting step for cucumbers, resulting in a watery, diluted dressing. Fix: Lightly salt sliced cucumbers and let them drain in a colander for 5-10 minutes, then pat dry.
Mistake: Using cold, hard vegan cream cheese which creates lumps in the dressing. Fix: Let the cream cheese sit at room temperature for 15 minutes before whisking, as noted in Step 3.
Mistake: Over-mixing after adding the avocado, turning the salad mushy. Fix: Gently fold in the avocado cubes at the very end with a spatula.
Mistake: Adding dressing too early for meal prep, causing the crispy tofu to become soggy. Fix: Store components separately and dress only the portion you plan to eat immediately.
Mistake: Not tasting and adjusting the dressing balance. Fix: Always do a final taste test and adjust with a splash of lime juice for acidity or a pinch of sugar to round out flavors.
Mistake: Overcrowding the pan when making crispy tofu from scratch, which steams instead of browns. Fix: Cook tofu in a single layer with space between pieces to ensure maximum crispiness.

Storing Tips

Fridge: Store undressed salad in an airtight container for up to 2 days. The dressed version is best eaten within 24 hours as the avocado will brown and the tofu softens.
Freezer: Freezing is not recommended for this fresh salad. The high-water content vegetables like cucumber will become limp and watery upon thawing.
Meal Prep: For best results, prep vegetables, tofu, and dressing separately. Combine individual portions just before serving to maintain texture. Pre-chopped veggies stay crisp for 3-4 days when stored dry.

For food safety, always store your creamy Asian tofu salad below 40°F (4°C). If you’ve used pre-cooked tofu, ensure it was properly cooled before adding to the salad mix.

Conclusion

This Easy Creamy Asian Cucumber Salad with Crispy Tofu is a testament to how a few smart techniques can create a restaurant-worthy meal in minutes. The contrast of cool, crunchy vegetables with the rich, spicy dressing is truly addictive. For another high-protein, flavor-packed meal, try this Salad With Asian Dressing (High Protein) Recipe. Give this recipe a try and share your creation in the comments!

Frequently Asked Questions

How many servings does this creamy Asian cucumber salad recipe make?

This recipe makes one generous main-course serving or two smaller side portions. For a heartier meal for two, I recommend doubling all ingredients except the dressing, which you can increase by just 50% to start, as a little goes a long way. This scaling ensures the perfect sauce-to-veggie ratio every time.

What can I use instead of chili-crisp oil if I don’t have any?

A great substitute is to combine 1 teaspoon of toasted sesame oil with 1/2 teaspoon of crushed red pepper flakes or Gochugaru (Korean chili flakes). This mimics the fragrant oil and chili flavor. For a different profile, a dash of Lao Gan Ma black bean chili sauce works well, though it will add a fermented, bean-forward note to the dressing.

Why did my creamy dressing turn out too thick and gloppy?

This usually happens if the vegan cream cheese was too cold or wasn’t fully incorporated. The solution is to thin it with a teaspoon of water, rice vinegar, or lime juice and whisk vigorously until smooth. For future batches, ensure your cream cheese is at room temperature, as noted in Step 3, and always whisk the wet ingredients together before adding them to the salad bowl.