This recipe makes a fresh cucumber salad a little bit more filling by tossing it into a saucepan and sautéeing it along with cubes of tofu, bell pepper, and roasted nuts. Tossed in a gingery and garlicky dressing, these vegetables transform into a warm and tangy salad. Savory, wholesome, and delicious!.

Spicy Cucumber Salad With Pan-Fried Tofu [Vegan]


4 cups

Cooking Time




For the Salad:

  • 1 14-ounce package extra firm tofu, drained
  • 1 tablespoon sesame oil
  • 2 large cucumbers, sliced thin
  • A few dashes salt
  • 3 large carrots, shaved into ribbons
  • 3 green onions, chopped
  • 1/2 cup cilantro leaves and stems, loosely packed
  • 1/2 of 1 bell pepper, sliced into thin strips
  • 1/4-1/2 or more red or green chili pepper, seeded and sliced into thin strips
  • 1/3 cup plain roasted almond slices or crushed peanuts

For the Dressing:

  • 1-inch piece of ginger, peeled
  • 1 large or 2 small garlic cloves, peeled
  • 3 tablespoons sesame oil
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon maple syrup or agave syrup
  • 3 tablespoons sesame oil
  • 1/8-1/4 teaspoon red pepper flakes


  1. Place a nonstick sauté pan on medium heat and add 1 tablespoon of sesame oil. Cut the tofu into small cubes and add them to the pan. Brown the tofu for about 10 minutes, turning occasionally.
  2. Slice the cucumber into a colander and sprinkle lightly with salt. Set aside in the sink to drain for about 10 minutes. Thoroughly rinse the slices and pat dry with a kitchen towel.
  3. Combine the dressing ingredients in a food processor. Process until completely smooth.
  4. Combine everything in a large mixing bowl. Pour the dressing over and toss to coat. Top with extra nuts, cilantro, or green onion tops if you like.