Crispy Tofu Salad with Cucumber in Sweet Chilli Sauce

Crispy tofu & cool cukes meet tangy sweet chilli in this Thai-style salad A refreshing burst of flavour, perfect for warm days! Craving sunshine on a plate? ☀️ This vibrant Thai salad packs a punch with crispy tofu, juicy cukes & sweet chilli sauce! So good, even meat lovers will be saying “where’s the beef?” #PlantBasedGoodness #FlavorExplosion #GetSpooning

The festive season often revolves around rich, meat-centric dishes. But for many, the new year brings a renewed focus on well-being and a desire to explore flavourful alternatives. This Crispy Tofu Salad with Cucumber in Sweet Chilli Sauce perfectly demonstrates that plant-based meals can be bursting with taste and texture, offering a delicious way to nourish both body and soul.

Crispy golden tofu cubes dancing amidst cool cucumber ribbons and crisp lettuce, all bathed in a sweet-sour symphony of chilli sauce – that’s the essence of this culinary gem. Its origins lie in the bustling food stalls of Thailand, where fresh ingredients and bold flavours combine to create a symphony for the senses. Traditionally enjoyed as a light street food or lunchtime staple, the salad has gradually earned its place on restaurant menus and home dining tables across the globe.

And it’s no surprise. This Thai masterpiece ticks all the boxes. Deep-fried tofu, boasting a satisfyingly crunchy exterior and a soft, savory interior, offers a protein alternative that’s both delicious and guilt-free. The cool crunch of cucumber and crisp iceberg lettuce add a refreshing counterpoint, while the tangy sweetness of chilli sauce binds everything together in a flavour explosion. It’s a play of textures and tastes that awakens your palate and leaves you wanting more.

But the significance of this salad goes beyond its deliciousness. It’s a beacon of hope for a more sustainable and conscious food future. Tofu, a plant-based powerhouse, stands tall as the star of the show, proving that meatless meals can be just as satisfying and flavourful. And with its quick and easy preparation, requiring only 15 minutes from start to finish, it’s a testament to the fact that healthy eating doesn’t have to be time-consuming.

So, ditch the heavy post-holiday meals and embrace the vibrancy of the Crispy Tofu Salad. It’s a fresh, flavour-packed journey to the heart of Thailand, a celebration of plant-based goodness, and a delightful reminder that healthy eating can be a culinary adventure. Dive in, one crispy bite at a time, and let the taste of Thailand tantalize your palate and nourish your soul.

Veganuary might be over, but the trend towards more plant-based eating shows no signs of slowing down. This Thai salad caters perfectly to this desire, offering a vibrant and delicious option for vegans, vegetarians, and anyone looking to incorporate more plant-based meals into their diet.

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Crispy Tofu Salad with Cucumber in Sweet Chilli Sauce

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  • Author: Raymund
  • Prep Time: 10 min
  • Cook Time: 8 mins
  • Total Time: 18 mins
  • Yield: 4 1x
  • Category: Salad
  • Cuisine: Thai


Crispy tofu & cool cukes meet tangy sweet chilli in this Thai-style salad A refreshing burst of flavour, perfect for warm days!


Units Scale
  • 2 blocks firm tofu, drained and cubed
  • 100 g cucumber, julienned
  • 1/2 head iceberg lettuce, chopped
  • 1/2 red onion, thinly sliced
  • 2 stalks spring onions, julienned
  • 1/3 cup crushed peanuts
  • 1/4 cup sweet chilli sauce
  • salt
  • freshly ground black pepper
  • oil, for frying


  1. Heat oil in a wok or deep fryer to 180°C (350°F). Carefully add the tofu cubes, ensuring they don’t stick together. Resist the urge to stir for 4 minutes, until they separate from the bottom. Gently separate any stuck cubes, then continue frying for another 4 minutes or until golden brown. Drain on paper towels to remove excess oil.
  2. In a large bowl, combine the cucumber, red onion, and spring onions. Toss gently to mix.
  3. In a separate bowl, whisk together the sweet chilli sauce with a splash of water (optional) to adjust the consistency. Season with salt and pepper to taste.
  4. Place lettuce on a plate, layer on top the crispy tofu cubes together with the cucumber and onion mix, pour over the sweet chilli dressing.
  5. Garnish with crushed peanuts and serve immediately.


7 Responses

  1. Eha Carr says:

    Looks great and I love tofu – do not deep-fry . . . shall see! Oh, just a minute back reposted Justine Scofield’s new ‘Malaysia Gourmet’ recipes as in the just received SBS newssheet – absolutely fantastic opportunity . . . did not have your email to include! Do take a look!!!

    • Raymund says:

      Will check that out. How about grilling tofu? I tried a dish before with grilled tofu, and i haven’t personally tried making that one yet

      • Eha Carr says:

        Thanks! Oh, I do shallow-fry within reason . . . that should be fine here. Once in a very rare blue moon I would even deep-fry . . . but wasting all that oil later does not seem to be sensible . . . !

  2. This looks so inviting with all the crispy tofu…ate lots of them when I was a kid and I always liked mine with lots of peanuts and extra sauce.

  3. This sounds so good, and I have all of the ingredients!!! Healthiness and freshness in a salad. Perfect.

  4. Ditto to what Mimi said — we have everything in the house. Lunch tomorrow. Thanks!

  5. Hannah says:

    This one has my name written all over it! I could eat cucumbers and tofu every day, very happily. The flavor combo is perfect!

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