Creamy Asian Cucumber Salad Crispy Tofu (Printable Version)

Refreshing cucumber salad with carrots in creamy sesame-ginger dressing, topped with golden crispy tofu cubes.

# What You 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 or minced
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
24 - Lime wedges
25 - Extra herbs for garnish

# How to Make It:

01 - Drain the tofu and wrap it 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 one-eighth 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 reaches a silky, pourable consistency. Taste and adjust seasoning as needed.
04 - In a small bowl, mix soy sauce, rice vinegar, and sesame oil. Pat pressed tofu dry, then cut into half-inch to three-quarter-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.
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. Drizzle with chili oil or chili crisp and serve with lime wedges.

# Expert Advice:

01 -
  • The tofu gets shatteringly crisp on the outside while staying soft inside, and it holds up even after you toss it with the creamy dressing.
  • Salting the cucumbers ahead of time keeps them crunchy and prevents the salad from getting watery, a trick that makes all the difference.
  • The sesame-ginger dressing is tangy, creamy, and just spicy enough to keep things interesting without overpowering the fresh vegetables.
  • It comes together in about an hour, but most of that is hands-off time while things press, drain, or marinate.
02 -
  • If you skip pressing the tofu, it wont crisp up properly and will steam instead of fry, so dont rush this step.
  • Salting the cucumbers is essential, without it the salad will release water as it sits and turn the dressing thin and watery.
  • Add the tofu just before serving, if it sits in the dressing too long it will lose its crisp exterior.
  • If youre using an air fryer, cook the marinated and coated tofu at 400 degrees Fahrenheit for 12 to 15 minutes, shaking the basket halfway through for even crisping.
03 -
  • Use a nonstick or well-seasoned cast-iron skillet for the tofu, and resist the urge to move the pieces around, let them develop a golden crust before flipping.
  • If your dressing feels too thick, add water one teaspoon at a time instead of more vinegar, it keeps the balance of flavors intact.
  • Toast your sesame seeds in a dry pan for a minute or two before sprinkling them on, it deepens their flavor and makes them more fragrant.
  • For extra heat, stir a spoonful of gochugaru or chili crisp directly into the dressing instead of drizzling it on top.
Go Back