Creamy Asian Cucumber Salad with Crispy Tofu (Printable)

Cool cucumbers and crisp carrots meet golden tofu in a creamy sesame-ginger dressing for a vibrant, protein-packed Asian-inspired dish.

# 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, 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 for garnish

→ Creamy Asian Dressing

13 - 2 tablespoons mayonnaise
14 - 2 tablespoons plain Greek yogurt or unsweetened yogurt
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 clean kitchen towel or paper towels. Place plate or cutting board 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 is silky and pourable. Taste and adjust seasoning as needed. Set aside.
04 - In small bowl, mix soy sauce, rice vinegar, and sesame oil. Pat pressed tofu dry, then 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 neutral oil in large nonstick or cast-iron skillet over medium-high heat. Add tofu in single layer, leaving space between pieces. Cook undisturbed for 3 to 5 minutes, then turn to crisp all sides for 10 to 12 minutes total. Remove to paper towel-lined plate to cool.
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 about two-thirds of dressing over salad and toss gently to coat. Add more 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 or chili crisp, and serve with lime wedges on side.

# Expert Advice:

01 -
  • The tofu gets so crispy on the outside and custardy inside that even tofu skeptics ask for the recipe.
  • Salting the cucumbers ahead means the dressing stays creamy and bright for hours instead of turning into a watery mess.
  • You can make it as spicy or mild as you want, and it works just as well as a main dish or a side.
  • It comes together in about an hour but tastes like something you labored over all afternoon.
02 -
  • If you skip pressing the tofu, it will steam instead of crisp, and you'll end up with sad, rubbery cubes that no amount of cornstarch can save.
  • Salting the cucumbers is the only thing standing between you and a watery, diluted dressing an hour later.
  • Add the tofu at the very end or it will soak up the dressing and lose its crunch, which is half the magic of this dish.
03 -
  • Use a nonstick or well-seasoned cast-iron skillet for the tofu, and resist the urge to move it around too much or it won't crisp properly.
  • If you're using an air fryer, shake the basket halfway through so every piece gets evenly golden and crunchy.
  • Taste the dressing before you toss it with the salad, because it's easier to adjust the heat, sweetness, or tang now than after everything is mixed.
Go Back