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Cucumber Cabbage Tofu Rice Salad
45m$7.44

Cucumber Cabbage Tofu Rice Salad

A vegan Korean-inspired rice salad with extra-firm tofu, crisp cucumber, green cabbage, carrots, and green onions. A simple soy sauce, sesame oil, and rice vinegar dressing brings savory, tangy flavor.

  • easy
  • Korean-inspired
  • plant-based
  • rice salad
  • tofu
  • Vegan
Bundle it with similar meals
20 min prep25 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

extra-firm tofu · 14 Ounce

Simple Truth Organic® Extra Firm Tofu

100%

In recipe$1.99
To buy$1.99
Details
Simple Truth Organic · 14 oz$1.99 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

cucumber · 1 Each

Cucumber

100%

In recipe$0.89
To buy$0.89
Details
1 ct$0.89 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

green cabbage · 3 Cup

Green Cabbage

75%

In recipe$0.74
To buy$0.99
Details
1 lb$0.99 per packageBuy 1Package use: 75%Product matchEstimated at KROGER

green onions · 4 Each

Green Onions

67%

In recipe$0.86
To buy$1.29
Details
1 each$1.29 per packageBuy 1Package use: 67%Product matchEstimated at KROGER

carrots · 2 Each

Carrots

31%

In recipe$0.52
To buy$1.69
Details
Fresh Carrots · 1 lb$1.69 per packageBuy 1Package use: 31%Product matchEstimated at KROGER

white long-grain rice · 1 Cup

Kroger® Enriched Long Grain White Rice

22%

In recipe$0.40
To buy$1.79
Details
Kroger · 32 oz$1.79 per packageBuy 1Package use: 22%Product matchEstimated at KROGER

soy sauce · 3 Tablespoon

Kikkoman® Soy Sauce

15%

In recipe$0.45
To buy$2.99
Details
Kikkoman · 10 fl oz$2.99 per packageBuy 1Package use: 15%Product matchEstimated at KROGER

rice vinegar · 3 Tablespoon

Nakano® Natural Rice Vinegar

Sale

13%

In recipe$0.37
To buy$2.99
Details
Nakano · 12 fl oz$3.59
Sale
$2.99 per packageBuy 1Package use: 13%Product matchEstimated at KROGER

toasted sesame oil · 2 Tablespoon

International Collection Toasted Sesame Oil

12%

In recipe$1.16
To buy$9.79
Details
International Collection · 8.45 fl oz$9.79 per packageBuy 1Package use: 12%Product matchEstimated at KROGER

garlic · 1 Count

Garlic

Sale

10%

In recipe$0.05
To buy$0.50
Details
1 ct$0.89
Sale
$0.50 per packageBuy 1Package use: 10%Product matchEstimated at KROGER

granulated sugar · 1 Teaspoon

Kroger® Pure Cane Granulated Sugar

0%

In recipe$0.01
To buy$4.49
Details
Kroger · 4 lb$4.49 per packageBuy 1Package use: 0%Product matchEstimated at KROGER

water · 1.5 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$7.44

· only what you use

$1.86

per serving · 4 servings

You pay at checkout$29.40
25% used in this recipe$21.96 unused

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • green cabbage-3 cups
  • water-1 1/2 cups
  • extra-firm tofu-14 oz
  • medium green onions-4 each
  • white long-grain rice-1 cup
  • medium carrots-2 each
  • large cucumber-1 each
  • soy sauce-3 tablespoons
  • rice vinegar-3 tablespoons
  • toasted sesame oil-2 tablespoons
  • granulated sugar-1 teaspoon
  • garlic-1 clove
1
Rinse rice and prep ingredients
Cutting Board
Box grater
Chef's knife
Fine-mesh strainer

Rinse the rice in a fine-mesh strainer, then drain well. Drain and cube the tofu, thinly slice the cucumber and green onions, shred the cabbage, grate the carrots, and mince the garlic.

Wash the cucumber, cabbage, carrots, and green onions before cutting.

Keep the knife blade angled away from your fingers while slicing, shredding, and mincing.

1 cup rice
14 ounces tofu
1 Each cucumber
4 Each green onion
3 cups cabbage
2 Each carrot
1 Count garlic
2
Cook the rice
Medium saucepan with lid

Combine the rice and water in a saucepan, bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Turn off the heat and rest covered for 10 minutes.

1 cup rice
1 1/2 cups Water
3
Pan-fry the tofu
Large nonstick skillet

While the rice cooks, pat the tofu dry. Heat 1 tablespoon sesame oil in a nonstick skillet over medium heat, then cook the tofu for 8 to 10 minutes until lightly golden on several sides.

Use caution when adding tofu to hot oil to avoid splatter.

14 ounces tofu
1 tablespoon sesame oil
4
Make the dressing
Whisk
Large mixing bowl
Measuring cups and spoons

In a large bowl, whisk the soy sauce, rice vinegar, remaining 1 tablespoon sesame oil, sugar, and garlic until the sugar dissolves and the dressing is glossy and blended.

3 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar
1 Count garlic
5
Cool the rice
Medium saucepan with lid
Fork

Fluff the rice with a fork, then let it cool for 10 minutes until warm but not steaming.

Use caution with hot steam when uncovering the saucepan.

6
Toss the salad
Large mixing bowl

Add the rice, tofu, cucumber, cabbage, carrots, and green onions to the bowl with the dressing. Toss gently until the rice and vegetables are evenly coated.

1 Each cucumber
3 cups cabbage
2 Each carrot
4 Each green onion
7
Rest and serve
Large mixing bowl

Rest for 5 minutes to let the flavors settle, then serve at room temperature.

8

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