Korean Spicy Cucumber and Tofu Salad Bowl

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Korean · 35 min · Tofu · vegetarian, vegan, dairy-free, low-carb

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Ingredients

• 7 oz Firm tofu
• 1 large Cucumber
• 1 large Carrot
• 2 stalks Green onion
• 1 tbsp Sesame oil
• 1/2 tbsp Gochugaru (Korean chili flakes)
• 1 tbsp Soy sauce (gluten-free)
• 1/2 tbsp Rice vinegar
• 1/2 tsp Sesame seeds

Method (tap to check — screen stays awake)

1. Drain and press the tofu to remove excess water, then cut into small cubes.
2. Dice the cucumber and julienne the carrot.
3. Heat 1 tablespoon of sesame oil in a skillet over medium heat. Add the tofu cubes and cook until golden brown, about 5-7 minutes.
4. In a large bowl, combine the cooked tofu, cucumber, and carrot.
5. In a small bowl, whisk together soy sauce, rice vinegar, remaining sesame oil, and gochugaru to make the dressing.
6. Pour the dressing over the vegetables and tofu, tossing gently to combine.
7. Chop the green onions and sprinkle over the salad along with sesame seeds.
8. Serve immediately or chilled for a refreshing, spicy, gluten-free Korean-inspired bowl.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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