Begin by rinsing and drying your fresh produce. Using a sharp knife, slice the cucumber thinly—aim for paper-thin pieces to ensure a delightful crunch.

In a clean glass jar, layer the cucumber at the bottom, followed by a sprinkle of thinly sliced red onion, cubed tofu, shelled edamame, grated carrot, and chopped spring onions.

In a medium mixing bowl, combine vegan cream cheese with vegan mayo to achieve a velvety consistency.

Gradually mix in your desired amount of Sriracha, followed by a splash of chili-crisp oil and soy sauce. Whisk until smooth.

Drizzle the creamy dressing over the layered ingredients in the jar.

Sprinkle sesame seeds and optional nori flakes on top.

Seal the jar tightly and refrigerate for at least 1 hour. Serve directly from the jar or transfer to a bowl.

Pair with jasmine rice or lightly cooked noodles for a complete meal.