Thai Cucumber Tofu Salad

About this recipe

Sliced cucumbers provide the cool base; smoked or pan-grilled tofu cubes introduce smokiness and a subtle depth that transforms the plate from vegetable-forward to substantive. Lime juice hits hard and clear; fish sauce (or soy for the strictest vegan) provides an umami anchor that doesn't announce itself; minced chilli brings heat in waves. This is Thai salad at its most alive—alive enough to make you forget any protein beyond the tofu. The dressing is the whole story. In a mortar, pound garlic and chilli to a rough paste—don't aim for smoothness, texture is the point. Beat lime juice, fish sauce (or vegan alternative), and palm sugar into the paste until the sugar dissolves. The lime must be aggressive, the fish sauce pungent enough to smell challenging. Together, they create a dressing that's sour, salty, sweet, and hot all at once. Taste as you build; each element should be perceptible. The tofu must be either smoked or pan-grilled beforehand. Pan-grilling is simpler: cube firm tofu, cook in sesame oil on high heat until all sides develop a golden crust and deep flavour (6 minutes total). Cool slightly before tossing with the cucumber. The heat from the tofu just activates the dressing; the salad itself remains cool. Crushed roasted peanuts scattered on top add body and a savoury anchor; mint and coriander leaves brighten every bite. Eat this at room temperature or chilled, within an hour of assembly so the cucumber stays crisp. This isn't a salad for lunchboxes—it softens and weeps by afternoon. Make it fresh for lunch, eat it fast. Pair with sticky rice or alongside a Thai curry for a proper meal. High-protein at 18g, low-calorie at 320 kcal, it's the kind of light that sustains.