Creamy Asian Cucumber Salad Crispy Tofu (Printable)

Cool cucumbers and carrots in creamy sesame-ginger dressing topped with golden crispy tofu cubes

# What You’ll Need:

→ Crispy Tofu

01 - 14 oz extra-firm tofu, drained and pressed
02 - 1.5 tablespoons low-sodium soy sauce or tamari
03 - 1 tablespoon rice vinegar
04 - 1 teaspoon toasted sesame oil
05 - 2 tablespoons cornstarch or potato starch
06 - 2 to 3 tablespoons neutral oil for pan-frying

→ Cucumber Salad

07 - 2 large English cucumbers or 4 to 5 Persian cucumbers, thinly sliced
08 - 1 teaspoon salt
09 - 3 green onions, thinly sliced
10 - 1 medium carrot, peeled and cut into matchsticks
11 - 2 tablespoons fresh cilantro or mint leaves, chopped
12 - 2 teaspoons toasted sesame seeds for garnish

→ Creamy Asian Dressing

13 - 2 tablespoons mayonnaise
14 - 2 tablespoons plain Greek yogurt or unsweetened yogurt
15 - 1.5 tablespoons rice vinegar
16 - 2 teaspoons soy sauce or tamari
17 - 1 teaspoon toasted sesame oil
18 - 1 teaspoon honey, sugar, or maple syrup
19 - 1 small garlic clove, finely grated
20 - 1 teaspoon fresh ginger, finely grated
21 - 1 to 2 teaspoons sriracha or Asian-style chili sauce
22 - 1 to 2 tablespoons water for thinning

→ Finishing Touches

23 - Chili oil or chili crisp for drizzling
24 - Lime wedges for serving
25 - Extra herbs for garnish

# How-To:

01 - Drain tofu and wrap in clean kitchen towel or paper towel layers. Place cutting board on top and weigh down with canned goods or skillet. Press for 15 to 20 minutes to remove excess moisture.
02 - Thinly slice cucumbers into rounds or half-moons approximately one-eighth inch thick. Place slices in colander, sprinkle with 1 teaspoon salt, and toss. Let sit for 15 to 20 minutes to draw out excess water.
03 - In bowl, whisk together mayonnaise, yogurt, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha. Add water gradually until dressing reaches silky, pourable consistency. Taste and adjust seasoning.
04 - In small bowl, mix soy sauce, rice vinegar, and sesame oil. Pat pressed tofu dry and cut into half to three-quarter inch cubes. Place tofu in shallow bowl, pour marinade over, and toss gently. Let marinate 10 to 15 minutes, turning occasionally.
05 - Sprinkle cornstarch over marinated tofu and toss until evenly coated. Heat 2 to 3 tablespoons neutral oil in large nonstick or cast-iron skillet over medium-high heat. Add tofu in single layer with space between pieces. Cook undisturbed 3 to 5 minutes, then turn to crisp all sides approximately 10 to 12 minutes total. Remove to paper towel-lined plate.
06 - Gently squeeze or pat cucumbers dry with paper towels. Place in large mixing bowl with carrot matchsticks, green onion whites, and half the green tops. Add chopped cilantro or mint if using.
07 - Pour approximately two-thirds of dressing over salad and toss gently to coat. Add more dressing as needed for desired creaminess.
08 - Just before serving, gently fold crispy tofu into dressed cucumber salad.
09 - Transfer to serving platter or bowl. Sprinkle with remaining green onion tops, toasted sesame seeds, and extra herbs. Drizzle with chili oil and serve with lime wedges.

# Expert Advice:

01 -
  • It gives you that rare combination of creamy, crunchy, and crispy all in one bowl.
  • The tofu gets so golden and satisfying you might snack on half of it before it even hits the salad.
  • You can prep most of it ahead and toss it together right before serving.
  • Its bright and refreshing but still has enough substance to keep you full for hours.
02 -
  • If you skip pressing the tofu, it will steam instead of crisp, and youll miss out on that golden, crunchy exterior.
  • Salting the cucumbers is not optional, without it the salad turns watery and the dressing gets diluted.
  • Add the tofu just before serving or it will soften in the dressing and lose its crunch.
03 -
  • Use Kewpie mayo if you can find it, the slight sweetness and creaminess make the dressing taste more restaurant-quality.
  • Grate the ginger and garlic with a fine grater so they disappear into the dressing instead of floating in sharp little bits.
  • Taste the dressing before you add it to the salad, its easier to adjust the balance when its still in the bowl.
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