Creamy Asian Cucumber Salad Crispy Tofu (Printable)

Refreshing cucumber salad with creamy sesame-ginger dressing and 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 - 2-3 tablespoons neutral oil for pan-frying

→ Cucumber Salad

07 - 2 large English cucumbers or 4-5 Persian cucumbers, thinly sliced
08 - 1 teaspoon salt
09 - 3 green onions, thinly sliced
10 - 1 medium carrot, peeled and cut into fine 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 yogurt or additional mayo for dairy-free
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 - 1-2 teaspoons sriracha or Asian chili sauce
22 - 1-2 tablespoons water as needed

→ Optional Finishing Touches

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

# How to Make It:

01 - Drain tofu and wrap in a clean kitchen towel or multiple layers of paper towels. Place a plate or cutting board on top and weigh down with a heavy can or skillet. Press for 15-20 minutes to remove excess moisture.
02 - Thinly slice cucumbers into rounds or half-moons about 1/8 inch thick. Place slices in a colander, sprinkle with 1 teaspoon salt, and toss. Let sit for 15-20 minutes to draw out excess water.
03 - In a bowl, whisk together mayonnaise, yogurt, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha. Add water gradually until the dressing reaches a silky, pourable consistency. Taste and adjust seasoning as needed. Set aside.
04 - In a small bowl, mix soy sauce, rice vinegar, and sesame oil. Pat pressed tofu dry and cut into 1/2 to 3/4 inch cubes. Place tofu in a shallow bowl, pour marinade over, and toss gently. Let marinate for 10-15 minutes, turning occasionally.
05 - Sprinkle cornstarch over marinated tofu and toss until evenly coated. Heat 2-3 tablespoons neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Add tofu in a single layer, leaving space between pieces. Cook undisturbed for 3-5 minutes, then turn to crisp all sides for about 10-12 minutes total. Remove to a paper towel-lined plate to cool and crisp further.
06 - Gently squeeze or pat cucumbers dry with paper towels. Place in a large mixing bowl with carrot matchsticks, green onion whites, and half the green tops. Add chopped cilantro or mint if using.
07 - Pour about two-thirds of the dressing over the salad and toss gently to coat. Add more dressing as needed for desired creaminess.
08 - Just before serving, gently fold crispy tofu into the dressed cucumber salad.
09 - Transfer to a serving platter or bowl. Sprinkle with remaining green onion tops, toasted sesame seeds, and extra herbs as desired. Drizzle with chili oil or chili crisp, and serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • The tofu stays shatteringly crisp on the outside and creamy inside, even after sitting with the dressing for a few minutes.
  • Salting the cucumbers transforms them from bland and watery into crunchy, sweet vehicles for that ginger-spiked dressing.
  • You can make it as spicy or mild as you want, and it works as a main dish or a side that actually gets finished.
  • Its one of those recipes that tastes like effort but comes together in about an hour, most of it hands-off.
02 -
  • If you skip pressing the tofu or only press it for a few minutes, it will steam instead of crisp, and youll end up with sad, soggy cubes.
  • Salting and draining the cucumbers is not optional, it keeps the salad from turning into a watery mess and the dressing from sliding off.
  • Add the tofu just before serving, if it sits in the dressing too long it loses that satisfying crunch.
  • Dont overcrowd the pan when frying the tofu, or it will steam instead of crisping up, so work in batches if you need to.
03 -
  • If you have an air fryer, cook the marinated and coated tofu at 400 degrees Fahrenheit for 12 to 15 minutes, shaking the basket halfway, and youll get the same crispy results with less oil.
  • Grate the ginger and garlic on a microplane instead of mincing them, it distributes the flavor more evenly and keeps the dressing silky smooth.
  • Toast your sesame seeds in a dry pan for just a minute or two until fragrant, it makes them taste nuttier and more alive.
  • If you want extra heat, drizzle chili crisp or chili oil over the top just before serving, it adds crunch and spice in one go.
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