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Cucumber Soft Tofu Salad

Byhubbybap@gmail.com
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If you enjoyed my marinated soft tofu recipe, this is another easy way to enjoy soondubu.

Instead of letting the tofu soak in a flavorful sauce, this version pairs it with crisp cucumbers, a savory-spicy dressing, and freshly ground roasted sesame seeds for a dish that feels light, refreshing, and almost salad-like.

The cool cucumbers, silky tofu, and nutty sesame create a simple combination that’s incredibly satisfying, especially on warm days. Enjoy it as a side dish, or pair it with a bowl of rice and gim for an easy meal.

What Is Soondubu?

Soondubu (순두부) is Korean extra-soft tofu with a silky, delicate texture. While it’s best known for being used in Soondubu Jjigae (Korean Soft Tofu Stew), it’s also delicious served cold in simple dishes like this one.

If you can’t find Korean soondubu, silken tofu makes a great substitute.

Why Salt the Cucumbers?

Salting the cucumbers draws out excess moisture, which helps keep the dressing flavorful instead of watery.

It also gives the cucumbers a slightly crisper texture while allowing them to absorb more of the savory sauce.

Cucumber soft tofu salad topped with freshly ground roasted sesame seeds and a savory Korean dressing.

Cucumber Soft Tofu Salad

This Cucumber Soft Tofu Salad combines crisp cucumbers, silky soft tofu, and a savory-spicy Korean dressing for a refreshing side dish that's perfect for warmer days.
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Prep Time 20 minutes
Servings: 2
Course: Salad, Side Dish
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

Cucumber
  • 4 Persian cucumbers thinly sliced
  • 1 tsp Salt
Tofu
  • 2 packs Korean soft tofu (soondubu) silken tofu also works well
Sauce
  • 4 tbsp Soy sauce
  • 1 tbsp Gochugaru (Korean red pepper flakes)
  • 1½ tbsp Sugar
  • ½ tbsp Rice vinegar
  • ½ tbsp Minced garlic
  • 1 tbsp Sesame oil
Garnish
  • 3 tbsp Roasted sesame seeds freshly ground

Equipment

  • Mandoline optional
  • Mortar and pestle or spice grinder
  • Mixing bowl

Method
 

  1. Salt the cucumbers
    Thinly slice the cucumbers using a mandoline or knife.
    Toss with the salt and let sit for 15 minutes until they release moisture.
  2. Prepare the tofu
    Meanwhile, carefully transfer the soft tofu to a serving plate or shallow bowl.
    Drain off any excess liquid.
  3. Make the sauce
    In a small bowl, combine the soy sauce, gochugaru, sugar, rice vinegar, garlic, and sesame oil.
    Mix until the sugar has dissolved.
  4. Assemble
    Squeeze the cucumbers well to remove as much moisture as possible.
    Pile the cucumbers over the tofu.
    Pour the sauce evenly over the top.
    Finish with the freshly ground roasted sesame seeds.
  5. Serve
    Serve immediately as a refreshing side dish, or enjoy with warm rice and gim (seaweed) for a light meal.

Notes

 

Difficulty

Easy – A simple no-cook Korean side dish that comes together with just a handful of ingredients.

Storage

Best enjoyed fresh.
Refrigerator: Store leftovers in an airtight container for up to 1 day. The cucumbers will continue releasing moisture over time.
Freezer: Not recommended.

Tips

• Squeeze the cucumbers well after salting to keep the sauce flavorful rather than watery
• Drain any excess liquid from the tofu before assembling the dish
• Freshly grinding roasted sesame seeds gives a much stronger nutty aroma than using pre-ground sesame
• This dish is especially refreshing when served chilled

If you liked this, you might also like:

Soondubu-jang (Marinated Soft Tofu)

Crispy Lemon Soy Chili Chicken Salad (Yuringi-Style)

Rice Paper Bibim Mandu (Crispy Flat Dumplings with Spicy Vegetables)

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