Creamy Asian Cucumber Salad Crispy Tofu (Printable)

Cool cucumbers and carrots in creamy sesame-ginger dressing topped with 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 sesame seeds for garnish

→ Creamy Asian Dressing

13 - 2 tablespoons mayonnaise
14 - 2 tablespoons plain yogurt or additional mayonnaise for dairy-free option
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

→ Finishing Touches

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

# How-To Steps:

01 - Drain tofu and wrap in a clean kitchen towel or multiple layers of paper towels. Place a plate or cutting board on top and weight down with a can or skillet. Press for 15 to 20 minutes to remove excess moisture.
02 - While tofu presses, thinly slice cucumbers into rounds or half-moons approximately 1/8 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 and cut into 1/2 to 3/4 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 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 a paper towel-lined plate to cool.
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 Advice:

01 -
  • The tofu gets genuinely crispy on the outside while staying tender inside, no deep fryer required.
  • Salting the cucumbers pulls out just enough moisture so the dressing clings without turning into soup.
  • The creamy sesame-ginger dressing balances tangy, sweet, and spicy in a way that makes you want to lick the bowl.
  • It feels light and refreshing but keeps you full thanks to the protein-packed tofu.
02 -
  • If you skip pressing the tofu, it will never crisp properly no matter how much cornstarch you use.
  • Salting the cucumbers is not optional, it keeps the dressing from turning into a watery mess an hour later.
  • Do not add the tofu until right before serving or it will absorb moisture and lose its crunch.
  • Taste the dressing before you pour it, every brand of soy sauce and mayo is different, and you might need more sweetness or heat.
03 -
  • Freeze the tofu before pressing it, the ice crystals create a chewier, meatier texture that crisps up even better.
  • If your dressing feels too thick, whisk in cold water one teaspoon at a time until it flows smoothly off the spoon.
  • Toast your own sesame seeds in a dry pan for 2 minutes, the aroma is ten times better than pre-toasted ones.
  • For a shortcut, use a mandoline to slice cucumbers and carrots uniformly, it saves time and looks restaurant-level.
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