Creamy Asian Cucumber with Crispy Tofu (Printable Version)

Refreshing cucumber salad with creamy sesame-ginger dressing and golden crispy tofu cubes 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
09 - 3 green onions, thinly sliced
10 - 1 medium carrot, peeled and cut into fine matchsticks
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 yogurt or additional mayonnaise for dairy-free
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

→ Optional Finishing Touches

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

# How-To Steps:

01 - Drain tofu and wrap in clean kitchen towel. Place plate on top and weigh down with heavy object. Press for 15 to 20 minutes to remove excess moisture.
02 - Thinly slice cucumbers into rounds 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. Gradually add water 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. Pour marinade over tofu and toss gently. Let marinate for 10 to 15 minutes, turning occasionally.
05 - Coat marinated tofu evenly with cornstarch. Heat neutral oil in large 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.
06 - Pat cucumber slices dry with paper towels. Place in large mixing bowl with carrot matchsticks, green onion whites, green onion tops, and fresh herbs.
07 - Pour approximately two-thirds of dressing over salad and toss gently. 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. Top with remaining green onion, sesame seeds, and fresh herbs. Drizzle with chili oil and serve with lime wedges.

# Expert Advice:

01 -
  • The contrast between cool, crisp cucumbers and warm, crunchy tofu is ridiculously satisfying.
  • The creamy dressing has a little kick and a lot of depth without feeling heavy.
  • It comes together in about an hour, but most of that is hands-off pressing and draining time.
  • You can make it completely vegan or keep it vegetarian, and it still tastes indulgent either way.
02 -
  • If you skip pressing the tofu, it will steam instead of crisp up, and you'll end up with sad, spongy cubes.
  • Don't crowd the pan when frying the tofu or the pieces will stick together and cook unevenly.
  • Salting the cucumbers is not optional, it keeps the salad from turning into a watery soup after an hour.
  • Add the tofu right before serving or it will lose its crunch sitting in the dressing.
03 -
  • Use a mandoline or a very sharp knife to slice the cucumbers evenly so they all release water at the same rate.
  • Toast your sesame seeds in a dry skillet for a minute before sprinkling them on top, it brings out their flavor and makes them smell amazing.
  • If you want extra crispy tofu, freeze it overnight, then thaw and press it, the texture changes and it crisps up even better.
  • Taste your dressing before you add it to the salad, it should be a little punchy on its own because the cucumbers will mellow it out.
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