Creamy Asian Cucumber Salad with Crispy Tofu (Printable)

Cool, crunchy cucumbers and carrots in a creamy sesame-ginger dressing with golden crispy tofu cubes for a 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 sesame seeds for garnish

→ Creamy Asian Dressing

13 - 2 tablespoons mayonnaise
14 - 2 tablespoons plain yogurt or vegan alternative
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 as needed

→ 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 clean kitchen towel or paper towels. Place plate 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 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 reaches silky, pourable consistency. Taste and adjust seasoning.
04 - In 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 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 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 approximately 10 to 12 minutes total. Remove to paper towel-lined plate.
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 additional 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 and serve with lime wedges.

# Expert Advice:

01 -
  • The tofu gets ridiculously crispy on the outside while staying silky inside, thanks to a simple press and cornstarch trick.
  • The cucumbers stay snappy and refreshing because you salt them first, which sounds fussy but takes zero effort.
  • The creamy sesame-ginger dressing is tangy, a little spicy, and clings to every bite without drowning the vegetables.
  • It feels light and satisfying at the same time, filling you up without leaving you sluggish.
02 -
  • If you skip pressing the tofu, it will never crisp properly no matter how much oil or heat you use, the moisture inside will steam it instead.
  • Salting the cucumbers isn't optional if you want a creamy dressing that stays thick, otherwise the cucumbers will release water and turn everything into a watery mess.
  • Add the tofu at the last minute, tossing it in too early makes the coating soggy and you lose the whole point of crisping it.
03 -
  • Press your tofu longer if you have time, up to 30 minutes makes a noticeable difference in how crispy it gets.
  • Use a nonstick or well-seasoned cast-iron skillet and resist the urge to flip the tofu too early, let it develop a golden crust before you touch it.
  • Taste your dressing before you dress the salad, it should be bold and a little intense on its own because the cucumbers and tofu will mellow it out.
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