Creamy Asian Cucumber Salad with Crispy Tofu (Print version)

Fresh cucumbers in creamy sesame-ginger dressing with crispy golden tofu for a satisfying, protein-packed bite.

# 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 for salting cucumbers
09 - 3 green onions, thinly sliced with whites and greens separated
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 for garnish

→ Creamy Asian Dressing

13 - 2 tablespoons mayonnaise
14 - 2 tablespoons plain Greek yogurt or plain 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 as needed to thin dressing

→ Finishing Touches

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

# Cooking Steps:

01 - Drain tofu and wrap in clean kitchen towel or paper towel layers. Place plate or cutting board on top and weigh down with 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 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 is silky and pourable. Taste and adjust seasoning.
04 - In small bowl, mix soy sauce, rice vinegar, and sesame oil. Pat pressed tofu dry and cut into 0.5 to 0.75 inch cubes. Place tofu in shallow bowl, pour marinade over, and toss gently. 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 for 3 to 5 minutes, then turn to crisp all sides for approximately 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 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 or chili crisp and serve with lime wedges.

# Expert Advice:

01 -
  • The contrast between cool, snappy cucumbers and hot, crispy tofu wakes up your palate in the best way.
  • It feels indulgent and light at the same time, like you're treating yourself without the heaviness.
  • The creamy sesame-ginger dressing clings to everything and tastes like the best takeout you never ordered.
  • It comes together mostly hands-off, with just one skillet and a few bowls to clean.
02 -
  • Salting the cucumbers is non-negotiable, I skipped it once and ended up with a watery mess that no amount of dressing could save.
  • Don't move the tofu around while it's frying, every time you flip it too soon, you risk tearing off that precious crust you worked to build.
  • Add the tofu at the last possible moment, it stays crispest when it spends the least amount of time touching the dressed vegetables.
03 -
  • Freeze the tofu before pressing it, then thaw and press as usual, the ice crystals create a chewier, meatier texture that crisps up even better.
  • Use a nonstick skillet if you have one, it makes flipping the tofu almost foolproof and keeps you from scraping half the crust off onto the pan.
  • Taste the dressing before you dress the salad, it should be a little more intense than you think it needs to be because the vegetables will mellow it out.
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