Creamy Asian Cucumber Salad Crispy Tofu (Printable)

Cool cucumbers, carrots in sesame-ginger dressing with golden crispy tofu. Protein-packed vegetarian lunch.

# What You Need:

→ Crispy Tofu

01 - 14 ounces 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 julienned
11 - 2 tablespoons fresh cilantro or mint leaves, 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 for thinning

→ Finishing Touches

23 - Chili oil or chili crisp for drizzling
24 - Lime wedges for serving
25 - Extra cilantro, Thai basil, or mint for garnish

# Steps:

01 - Drain tofu and wrap in a clean kitchen towel or several layers of paper towel. 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 - Thinly slice cucumbers into rounds or half-moons approximately 1/8 inch thick. Place slices in a colander, sprinkle with 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 the dressing is silky and pourable but not runny. 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, then 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 to 15 minutes, turning occasionally.
05 - Sprinkle cornstarch over marinated tofu and toss until evenly coated. Heat 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 to 5 minutes, then turn to crisp all sides for approximately 10 to 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 approximately 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 Advice:

01 -
  • The tofu gets so crispy on the outside and creamy inside, it rivals any takeout version youve ever had.
  • Salting the cucumbers is the secret to keeping the salad crunchy and the dressing from getting watery, even hours later.
  • The creamy sesame-ginger dressing clings to every bite without feeling heavy or overly rich.
  • You can make it completely vegan or adjust the spice level without losing any of the flavor.
02 -
  • Do not skip pressing the tofu, I learned this the hard way when my first batch turned out soggy and sad instead of golden and crisp.
  • Salt the cucumbers even if youre in a hurry, otherwise the salad will release water and dilute the dressing into a watery mess.
  • Add the tofu at the last minute, mixing it in too early will cause it to lose its crunch and become chewy.
03 -
  • Use a cast-iron skillet if you have one, it holds heat better and gives the tofu an even, deeply golden crust.
  • If you are making this vegan, Kewpie makes a vegan mayo now, and it tastes almost identical to the original.
  • Taste the dressing before you dress the salad, it should be bold and slightly salty because the cucumbers will dilute it.
Return