Creamy Asian Cucumber Salad with Tofu (Printable Version)

Cool cucumbers and carrots in creamy sesame-ginger dressing with golden crispy tofu. Vegetarian and protein-packed.

# What You 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 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 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
20 - 1 teaspoon fresh ginger, finely grated
21 - 1 to 2 teaspoons sriracha or Asian-style chili sauce
22 - 1 to 2 tablespoons water

→ Finishing Touches

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

# Steps:

01 - Drain tofu and wrap in a clean kitchen towel or paper towels. Place a plate or cutting board on top, weigh down with a can or skillet, and 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. Taste and adjust seasoning as needed. Set aside.
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. Drizzle with chili oil or chili crisp and serve with lime wedges.

# Expert Pointers:

01 -
  • The crispy tofu stays crunchy on the outside and soft inside, giving you that restaurant-quality texture at home.
  • Salting the cucumbers keeps everything from turning into a watery mess, so the dressing clings perfectly.
  • You can make it as spicy or as 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 most of that is hands-off pressing and draining time.
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 oil can save.
  • Don't skip salting the cucumbers, because I once threw them straight into the dressing and ended up with a watery mess that tasted more like cucumber soup.
  • Add the tofu just before serving or it will soak up the dressing and lose all that beautiful crunch you worked so hard to get.
03 -
  • For the crispiest tofu, make sure the skillet is fully heated before you add the cubes, and resist the urge to move them around too much.
  • If you want a vegan version, swap the Greek yogurt for plain unsweetened plant-based yogurt and use vegan mayo, it tastes just as creamy.
  • A drizzle of chili crisp at the end adds a salty, crunchy, spicy finish that makes the whole dish feel restaurant-quality.
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