Creamy Asian Cucumber Salad with Crispy Tofu (Printable)

Crisp cucumbers, carrots, and golden tofu in creamy sesame-ginger dressing for a satisfying Asian-inspired meal.

# 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 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 mayo 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 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:

01 - Drain tofu and wrap in clean kitchen towel or paper towels. Place a plate on top and weigh 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 about 1/8 inch thick. Place 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 dressing reaches desired consistency. Taste and adjust seasoning.
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. Pour marinade over tofu 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 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 about 10 to 12 minutes total. Remove to paper towel-lined plate.
06 - Gently squeeze or pat cucumbers dry with paper towels. Place in a large mixing bowl with carrot matchsticks, green onion whites, half the green tops, and chopped cilantro or mint.
07 - Pour about two-thirds of the dressing over the salad and toss gently to coat. Add more dressing as needed for desired creaminess.
08 - Just before serving, gently fold crispy tofu into the 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 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.
  • You can make most of it ahead and toss it together in under five minutes when hunger strikes.
  • The creamy sesame-ginger dressing clings to every bite without drowning the vegetables.
  • It works as a complete meal or plays nicely alongside grilled anything.
02 -
  • Add the tofu at the very last minute or it will lose its crispness and turn soft in the dressing.
  • Don't skip pressing the tofu, even if you're in a rush, because unpressed tofu won't crisp no matter how much oil you use.
  • If your dressing tastes too sharp, add a tiny pinch of sugar or an extra spoonful of mayo to mellow it out.
03 -
  • Use a cast-iron skillet for the tofu if you have one, it holds heat better and gives you the crispiest edges.
  • Toast your sesame seeds in a dry pan for 60 seconds before sprinkling them on top, it makes them smell like a street market.
  • If you love heat, stir a spoonful of chili crisp directly into the dressing for a spicy, garlicky kick that changes everything.
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