Creamy Asian Cucumber Salad with Crispy Tofu (Printable)

Cool cucumbers meet golden crispy tofu in a creamy sesame-ginger dressing for a satisfying, protein-packed meal.

# 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 fine matchsticks
11 - 2 tablespoons fresh cilantro or mint leaves, roughly chopped
12 - 2 teaspoons toasted white or black sesame seeds

→ 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

→ Finishing Touches

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

# Directions:

01 - Drain tofu and wrap in clean kitchen towel or paper towels. Place a plate or cutting board on top and weigh down with a can or skillet. Press for 15 to 20 minutes to remove excess moisture.
02 - While tofu presses, thinly slice cucumbers into rounds or half-moons about one-eighth inch thick. Place slices in a colander, sprinkle with 1 teaspoon salt, and toss. Let sit for 15 to 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 dressing reaches 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 one-half to three-quarter inch cubes. Place tofu in shallow bowl, pour marinade over, and toss gently. Let marinate for 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 for 10 to 12 minutes total. Remove to paper towel-lined plate to cool.
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 about 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 as desired. Drizzle with chili oil or chili crisp and serve with lime wedges on the side.

# Expert Tips:

01 -
  • The cucumbers stay crunchy even after dressing, thanks to a quick salting step that prevents sogginess.
  • Crispy tofu adds satisfying protein and texture without feeling heavy or greasy.
  • The creamy sesame-ginger dressing is tangy, a little spicy, and tastes like the best takeout secret.
  • Its endlessly adaptable: swap herbs, adjust heat, or serve it as a side or a full meal.
02 -
  • If you skip pressing the tofu, it will steam instead of crisp, and the texture will be spongy and disappointing.
  • Salting the cucumbers is not optional, it draws out moisture that would otherwise dilute the dressing and make everything soggy within minutes.
  • Add the tofu at the last possible moment, it loses its crunch quickly once it touches the dressing.
  • Taste your dressing before you toss it with the salad, everyones soy sauce and sriracha vary in saltiness and heat.
03 -
  • Use a cast-iron skillet for the crispiest tofu, it holds heat better than nonstick and creates a deeper golden crust.
  • If your dressing feels too thick, add water one teaspoon at a time, it should coat the vegetables without pooling at the bottom of the bowl.
  • For an air-fryer option, cook the coated tofu at 400°F for 12 to 15 minutes, shaking the basket halfway through for even browning.
  • Double the dressing recipe and keep extra in the fridge, its incredible on everything from lettuce wraps to roasted sweet potatoes.
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