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Asian Cucumber Tofu Salad With Edamame Beans Recipe

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4 from 5 reviews

This Asian Cucumber Tofu Salad with Edamame Beans is a refreshing, high-protein, and high-fiber dish perfect for a light lunch or side. Crisp Lebanese cucumbers, firm tofu, and tender edamame beans are combined with a flavorful, tangy sesame-peanut dressing, requiring no cooking aside from lightly blanching the edamame. It’s quick to assemble, vibrant, and packed with Asian-inspired flavors.

  • Total Time: 21 minutes
  • Yield: 2 servings

Ingredients

Salad 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)

Dressing Ingredients

  • 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

  1. Prepare the vegetables and tofu: Thinly slice the Lebanese cucumbers and dice the firm tofu into small cubes. Set aside these ingredients in a large mixing bowl for assembly later.
  2. Cook the edamame: Bring a pot of water to boil and cook the frozen edamame beans for 1 minute, just until tender yet still vibrant green. Alternatively, defrost them using hot water. Then strain the edamame and let them cool.
  3. Make the dressing: In a small bowl, whisk together toasted sesame seeds, peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, chili crisp, minced garlic, and sesame oil until the mixture is smooth and well combined.
  4. Dice the green onion: Finely chop the green onion to add freshness and a subtle bite to the salad.
  5. Combine the salad: Add the cooled edamame and diced green onion to the bowl with cucumbers and tofu. Pour the dressing over all the ingredients and gently toss until everything is evenly coated.
  6. Serve fresh: This salad is best enjoyed immediately after mixing to maintain its crisp texture and vibrant flavors. Serve as a light lunch or a side dish.

Notes

  • Feel free to substitute peanut butter with almond butter for a different nutty flavor.
  • Chili crisp can be adjusted or omitted based on your preferred spice level.
  • To make this salad vegan, use maple syrup instead of honey in the dressing.
  • Use firm tofu to maintain the salad’s texture; avoid silken tofu, which can be too soft.
  • If edamame beans are unavailable, substitute with green peas for a similar texture and color.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 1 minute
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian
  • Diet: Vegetarian

Find it online: https://iamstarved.com/asian-cucumber-tofu-salad-with-edamame-beans-recipe/