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Cucumber Salad with Silken Tofu-Apple Sauce
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Cucumber Salad with Silken Tofu-Apple Sauce

Korean: 오이무침

"Light Korean cucumber salad with creamy silken tofu-apple sauce and crushed peanuts. Refreshing side dish."

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Estimated Nutrition

Calories 75 kcal
Carbs 10g
Protein 4g
Fat 2g

Ingredients

  • Cucumber

    70g (1/3 medium)

  • Silken tofu

    40g (1/8 block)

  • Apple

    50g (1/3 medium)

  • Crushed peanuts

    10g (1 tablespoon)

  • Salt

    To taste

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Local Substitutes

Instead of 순두부 (Silken tofu)

Use: Soft cream cheese or Greek yogurt

Reason: Similar creamy texture; use 30g cream cheese or plain Greek yogurt for smoother sauce

Instead of 다진 땅콩 (Crushed peanuts)

Use: Crushed almonds or sunflower seeds

Reason: Same texture and crunch; suitable for peanut allergies

🧑‍🍳 Cooking Instructions

  1. 1

    Blend silken tofu and apple together in a blender until smooth and creamy

  2. 2

    Rub cucumber with salt and rinse thoroughly, then halve lengthwise and remove seeds

  3. 3

    Cut cucumber into diagonal slices (approximately 1/4-inch thickness)

  4. 4

    Toss sliced cucumber with tofu-apple sauce until well coated

  5. 5

    Top with crushed peanuts and serve immediately

Serve in a Korean School Tray

Stainless steel compartment trays keep your meals fresh and authentic.

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