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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.