Creamy Asian Cucumber Salad with Tofu (Printable Version)

Cool cucumbers, creamy sesame-ginger dressing, and ultra-crispy tofu cubes for a refreshing, protein-packed meal.

# Ingredient List:

→ 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, cut into fine matchsticks
11 - 2 tablespoons fresh cilantro or mint leaves, chopped
12 - 2 teaspoons toasted 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 - Chili oil or chili crisp for drizzling
24 - Lime wedges for serving
25 - Extra cilantro, Thai basil, or mint for garnish

# Step-by-Step Instructions:

01 - Drain tofu and wrap in a clean kitchen towel or paper towels. Place a plate on top and weight 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 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. Adjust seasoning to taste.
04 - Mix soy sauce, rice vinegar, and sesame oil in a small bowl. Pat pressed tofu dry and cut into 1/2 to 3/4 inch cubes. Place in a shallow bowl, pour marinade over, and gently toss. 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 skillet over medium-high heat. Add tofu in a single layer with spacing 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 gently toss to coat. Add more dressing as needed to achieve 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. Drizzle with chili oil or chili crisp and serve with lime wedges.

# Expert Advice:

01 -
  • The tofu gets so crispy on the outside and creamy inside that even tofu skeptics ask for seconds.
  • It's one of those rare salads that actually keeps you full without feeling like you're missing out on real food.
  • The creamy sesame-ginger dressing clings to every cucumber slice and makes plain vegetables taste addictive.
  • You can prep most of it ahead and toss it together right before serving, which makes it perfect for lunch meal prep or last-minute guests.
02 -
  • If you skip pressing the tofu, it will steam instead of crisp, and you'll end up with mushy cubes that taste like regret.
  • Salting the cucumbers is essential; the first time I skipped it, the salad turned into a watery mess within 20 minutes.
  • Add the tofu at the very last second before serving, or it will absorb the dressing and lose all its crispness.
  • Don't crowd the pan when frying tofu, or the pieces will stick together and steam instead of getting that golden crust.
03 -
  • Freeze the tofu overnight before pressing it, then thaw and press as usual; this creates a chewier, meatier texture that crisps up even better.
  • Use a mandoline to slice the cucumbers paper-thin for an extra-delicate texture that feels almost restaurant-quality.
  • If you don't have an air fryer, baking the tofu at 425°F (220°C) for 20 to 25 minutes, flipping halfway, gives you crispy results without standing over the stove.
  • Taste the dressing before adding it to the salad and adjust the sriracha, honey, or vinegar to match your mood that day.
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