Crisp & Creamy Asian Cucumber Salad Jars: Your New Go-To for Effortless High-Protein Lunches
Food Recipes Ideas
Creamy Asian Cucumber Salad Jars with Tofu & Edamame
Bright, high-protein jar salads with crisp cucumber, tofu, and edamame in a creamy Asian dressing, perfect for meal prep.
★★★★★
5 from 1 review
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
Calories420 kcal
📝 Ingredients
👩🍳 Instructions
1
Press extra-firm tofu for at least 30 minutes. Cut into 1/2-inch cubes. Pan-fry or air-fry until golden brown and slightly crispy (pan-fry: 5-7 mins, air-fry: 10-15 mins at 375°F/190°C). Set aside to cool completely.
2
In a small bowl, whisk together mayonnaise, rice vinegar, soy sauce, sesame oil, maple syrup, grated ginger, minced garlic, and sriracha (if using) until smooth. Taste and adjust seasonings as desired.
3
Prepare four wide-mouth quart-sized (32 oz) Mason jars. Pour approximately 1/4 of the dressing into the bottom of each jar.
4
Carefully layer the cooled cooked tofu cubes into each jar, followed by the thawed edamame.
5
Next, add a layer of shredded carrots, then the thinly sliced red cabbage.
6
Gently place the thinly sliced cucumbers on top of the other vegetables. Finish with a sprinkle of toasted sesame seeds and sliced green onions.
7
Seal the jars tightly with their lids and refrigerate for up to 4-5 days. For best results, allow enough time for the tofu to cool completely before layering.
8
When ready to serve, shake the jar vigorously to distribute the dressing, or invert the contents into a bowl and mix well. Enjoy immediately!
💡 Notes
For a gluten-free version, ensure your soy sauce is tamari. You can substitute the tofu with cooked chicken breast or chickpeas for different protein options. Adjust sriracha to your preferred spice level. If you don't have English cucumbers, peel and deseed regular cucumbers before slicing.
