Korean Salad with Tofu, Cucumber and Sesame Recipe
A light, crunchy salad with delicate tofu cubes, fresh cucumber and an aromatic dressing made from soy sauce, rice vinegar and sesame oil. The flavor is reminiscent of a mix between Japanese tofu salad and Korean spicy cucumber side dish, but milder. In Korea, salads like this often appear as one of many small side dishes on the table, served alongside rice and soup.
This salad combines Japanese-style marinated tofu with Korean-inspired cucumber seasoning, giving you a refreshing, umami-rich side dish that’s quick to make and naturally vegan. Toasted sesame seeds and sesame oil add depth, while rice vinegar and chili flakes bring a bright, lightly spicy kick.
Chef's tips
For the best texture, use firm or extra-firm tofu and dry it well before frying so it browns nicely instead of steaming. Don’t skip salting the cucumber – this step keeps the salad crunchy and prevents the dressing from becoming too diluted. Taste the dressing before adding it and adjust the balance of soy sauce, vinegar and sugar to your preference.
How to serve
Serve in small bowls as part of a Korean-style spread with rice, kimchi and a simple soup. It also works well as a topping for a rice bowl with grilled chicken, salmon or marinated tempeh. For a light meal, serve it over cold noodles with extra chili flakes and lime or lemon wedges on the side.
Ingredients
- tofu - 250 g
- fresh cucumber - 1 piece
- chives - 10 g
- soy sauce - 2 tablespoon
- rice vinegar - 1.5 tablespoon
- sesame oil - 1 tablespoon
- sugar - 1 teaspoon
- garlic - 1 clove
- sesame seeds - 1 tablespoon
- chili flakes - 0.25 teaspoon
- salt - 0.25 teaspoon
Preparation
- Remove the tofu from the package, drain off the liquid and gently pat it dry with a paper towel. Cut into cubes about 1.5 cm on each side.
- In a dry pan, toast the sesame seeds over medium heat for 2–3 minutes, stirring often, until they become fragrant and lightly golden. Transfer them to a small bowl so they don’t burn.
- In the same pan, heat 1 teaspoon of sesame oil (taken from the total amount) and gently pan-fry the tofu for 3–4 minutes, turning the cubes until they are lightly browned on several sides. Set aside to cool slightly.
- Wash the cucumber, cut it in half lengthwise, and remove the soft, seedy center if it is very watery, then slice into thin half-moons. Sprinkle the cucumber with a pinch of salt, mix and set aside for 5 minutes so it releases some water, then gently squeeze it with your hand.
- Finely chop the chives. Very finely chop the garlic or press it through a garlic press.
- In a small bowl, mix together the soy sauce, rice vinegar, remaining sesame oil, sugar, garlic and chili flakes until the sugar dissolves.
- In a larger bowl, combine the tofu, cucumber and chives. Pour over the dressing and gently toss so the tofu doesn’t fall apart.
- Sprinkle the salad with the toasted sesame seeds and serve immediately, or after briefly chilling in the fridge if you prefer a more refreshing version.
Storage
Sałatka najlepiej smakuje świeża, bo ogórek szybko mięknie. Jeśli zostanie na następny dzień, przechowuj ją w szczelnym pojemniku i przed podaniem delikatnie wymieszaj.
