Creamy Asian Cucumber Salad Crispy Tofu (Printable)

Refreshing cucumber salad with creamy sesame dressing and golden crispy tofu cubes

# 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 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, 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 a clean kitchen towel or paper towels. 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 1 teaspoon 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 and 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 2 to 3 tablespoons 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 additional 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 Tips:

01 -
  • The tofu gets so crispy on the outside and creamy inside that even tofu skeptics ask for seconds.
  • The dressing clings to every cucumber slice without turning the salad into a soupy mess.
  • You can prep most of it ahead and toss it together right before serving, which makes it perfect for weeknight chaos or casual entertaining.
  • It satisfies that craving for something crunchy, creamy, tangy, and just spicy enough all at once.
02 -
  • Pressing the tofu longer than 15 minutes makes a noticeable difference, I have gone up to 30 minutes and the cubes turn almost chewy-crispy.
  • Salting the cucumbers is not optional, without it the salad becomes watery within an hour and the dressing slides right off.
  • Add the tofu at the very last moment before serving, even five minutes in the dressing will start to soften that perfect crust.
  • If your dressing feels too thick, whisk in water one teaspoon at a time instead of adding more oil or vinegar, which can throw off the balance.
03 -
  • If you have an air fryer, cook the marinated and coated tofu at 400°F for 12 to 15 minutes, shaking the basket halfway through for even browning.
  • Taste the dressing before you add it to the salad, it should be bold enough that you want to lick the spoon, because the cucumbers will mellow it out.
  • Use a mandoline to slice the cucumbers if you have one, the thinner and more uniform they are, the better they absorb the dressing.
  • Keep a little extra dressing on the side in case anyone wants to add more at the table, some people love it saucy.
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