Creamy Asian Cucumber Bowl (Recipe for Printing)
Enjoy a creamy Asian cucumber bowl bursting with edamame, tofu, and chili-crisp oil. Ideal for spring or summer meals. Save & click.
# What You Need:
→ Vegetables
01 -
1 whole cucumber, thinly sliced (about 8 inches lengths)
02 -
1 small onion, thinly sliced (about 70 grams)
03 -
1 small carrot, julienned (about 50 grams)
04 -
1 spring onion, sliced (about 15 grams)
05 -
½ avocado, diced into ⅜ inch cubes (about 70 grams)
→ Protein
06 -
1 large handful crispy baked tofu, approximately 5.3 oz (150 grams), or preferred protein
07 -
⅓ cup edamame, shelled and thawed (about 50 grams)
→ Dressing
08 -
1 tablespoon vegan cream cheese
09 -
1 tablespoon vegan mayonnaise
10 -
1 tablespoon Sriracha sauce
11 -
1 teaspoon chili crisp oil
12 -
1 tablespoon soy sauce
→ Garnish
13 -
1 tablespoon sesame seeds
14 -
Optional: 1–2 teaspoons crushed nori flakes
# How to Make It:
01 -
Thinly slice the cucumber and onion. Julienne the carrot, slice the spring onion, and dice the avocado. Set aside the crispy baked tofu or alternative protein, and ensure edamame is shelled and thawed.
02 -
In a small bowl, mix vegan cream cheese, vegan mayonnaise, Sriracha, chili crisp oil, and soy sauce until smooth and well blended.
03 -
In a large jar or bowl, layer the sliced vegetables and protein evenly. Add the edamame throughout the layers to ensure balance.
04 -
Sprinkle sesame seeds evenly over the assembled salad. Optionally, add 1 to 2 teaspoons of crushed nori flakes for subtle sushi flavor.
05 -
Securely screw the lid on the jar to avoid leaks and refrigerate upright if not serving immediately. Allow to rest so tofu absorbs dressing flavors while garnishes remain dry for texture.
06 -
When ready to serve, ensure the lid is tightly sealed, invert the jar twice, then shake vigorously for approximately 10 seconds to evenly coat all ingredients with the dressing.
# Extra Tips:
01 -
Resting the salad allows the tofu to absorb dressing flavor while maintaining the crunch of toppings.