This spicy, crunchy Asian cucumber salad is packed with protein and fiber thanks to tofu and edamame. Fresh, fast, and crazy satisfying. No cooking required!
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More High-Protein Recipes
Think of this as a not-so-basic cucumber salad. It’s got that viral chili crisp crunch thing going on, but with a twist—it’s actually filling. Thanks to firm tofu and fiber-packed edamame, this salad is great for a light yet satiating lunch or an in-between-meals top-up that leaves you full and feeling good. The tofu soaks up all that savory-spicy-sweet dressing, the cucumbers bring the crunch, and that little hint of peanut butter? Ugh. So good.
This is my go-to when I need something fast, fresh, and fiber-filled. It’s inspired by all those viral cucumber salads but with a protein upgrade that keeps me coming back.
Nutrition (per serving): ~300 calories | ~17 grams protein | ~5 grams fiber – you can add more tofu and edamame beans to boost protein and fibre.
👉 This Asian cucumber salad is part of my high-protein and high-fiber recipes series. You might also like this lentil mushroom Bolognese, Asian carrot salad with chicken and edamame, baked chia oats recipe, this crispy tofu bowl with rice and salad, my avocado cottage cheese toast, or my high-protein butternut squash soup. Check out this tofu poke bowl with sweet & spicy sauce or these rice paper recipes as well.
What You’ll Need
Here is what you’ll need for this Asian cucumber tofu salad recipe. Find the full measurements in the recipe card below.
- Lebanese cucumbers – crisp and hydrating, they soak up that dressing beautifully.
- Green onion – adds a mellow, oniony kick, you can replace with chives or even thinly sliced red onions. Optional: you can also add a little grated or minced garlic.
- Firm tofu – high in protein, low in fuss, and soaks up flavor like a champ. Swap tofu for cooked chicken or canned tuna if needed.
- Edamame beans – little green protein bombs with fiber to boot. I used frozen, de-shelled beans.
- Dressing magic: Peanut butter for creamy richness and a bit of nuttiness, soy sauce brings the salty umami, rice vinegar + lime juice are zippy and refreshing, honey or maple syrup to balances the heat and acidity, chili crisp or chili oil for that spicy crunch, sesame oil for toasted, aromatic finish and toasted sesame seeds for texture and extra pop of nuttiness.
How To Make Asian Cucumber Tofu Salad With Edamame Beans
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this delicious and healthy cucumber salad.
- Thinly slice the cucumbers and dice the tofu into small cubes.
- Cook or defrost the edamame beans (1 minute in boiling water).
- Whisk all dressing ingredients together until smooth.
- Dice green onions.
- Toss everything together in a large bowl.
- Serve fresh! If prepping ahead, keep the dressing separate until ready to serve.
Watch The Video
Recipe Tips
- Make-Ahead: This salad can chill in the fridge for a few hours, but keep the dressing separate to avoid soggy cucumbers.
- Storage: Store leftovers in an airtight container for up to 2 days. The cucumbers will soften but still taste fab.
- Variations: Add shredded carrot, red cabbage, or swap tofu for tempeh or even grilled prawns.
Serving Suggestions
This salad is a perfect lunch on its own, but you can also:
- Serve it with jasmine or brown rice for something heartier.
- Wrap it in rice paper for a fun handheld version.
- Pair it with a miso soup or seaweed salad for a full-on Japanese-inspired meal.
💬 If you’ve tried this Asian cucumber tofu salad with edamame beans or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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Video
Ingredients
- 3 Lebanese cucumbers about 12 oz / 350–400 grams, thinly sliced
- 7 oz firm tofu 200 grams, diced into small cubes
- 1 green onion finely diced
- ½ cup frozen edamame beans 2.5 oz / ~70 grams
For the dressing:
- 2 teaspoons toasted sesame seeds
- 1 tablespoon peanut butter (smooth or crunchy) 0.9 oz / 25 grams
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon chili crisp
- 1 garlic clove minced
- 1 teaspoon sesame oil
Instructions
- Thinly slice cucumbers and dice tofu into small cubes. Set aside.
- Cook edamame beans in boiling water for 1 minute, or defrost them using hot water. Strain and cool.
- Whisk together all dressing ingredients until smooth.
- Dice the green onion.
- Combine cucumbers, tofu, edamame, and green onion in a bowl. Pour over dressing and toss gently.
- Serve fresh! Best enjoyed right after mixing.
Notes
- Chili crisp is also known as chili oil and there are many brands on the market – I like using a milder version, especially something that also has garlic, but you can use you favorite brand of chili crisp or oil and adjust amount based on spiciness.
- Can I make this ahead of time? Yes! Just keep the dressing and salad separate until serving so the cucumbers don’t lose their crunch. This salad can chill in the fridge for a few hours.
- Do I have to cook the tofu? Nope! Firm tofu is perfect as-is. It absorbs the dressing beautifully without needing to be cooked.
- What can I use instead of tofu? Cooked shredded chicken, canned salmon, or tuna work great too.
- Is this recipe spicy? It’s got a little heat from the chili crisp, but you can totally adjust it or leave it out if you’re not into spice.
- Storage: Store leftovers in an airtight container for up to 2 days. The cucumbers will soften but still taste fab.
- Variations: Add shredded carrot, red cabbage, or swap tofu for tempeh or even grilled prawns.
Nutrition
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