Creamy Asian Cucumber Salad Crispy Tofu (Print Version)

Cool cucumbers meet crispy tofu in creamy sesame-ginger dressing for protein-packed satisfaction.

# 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 for salting cucumbers
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 yogurt or vegan alternative
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 to thin dressing

→ Finishing Touches

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

# How to Make It:

01 - Drain tofu and wrap in clean kitchen towel or paper towels. Place plate on top and weight 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 1 teaspoon 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 reaches silky, pourable consistency. Taste and adjust seasoning.
04 - In 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 in shallow bowl, pour marinade over, and toss gently. Marinate 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 large nonstick or cast-iron skillet over medium-high heat. Add tofu in single layer with space between pieces. Cook undisturbed 3 to 5 minutes, then turn to crisp all sides for approximately 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 approximately 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.

# Expert Tips:

01 -
  • The contrast is everything: creamy dressing meets razor-thin, crisp cucumbers and tofu that shatters between your teeth instead of turning mushy.
  • It comes together faster than you'd expect: most of the time is passive (pressing, salting, marinating), so you're actually cooking for maybe twenty minutes total.
  • The dressing is secretly adaptable: swap yogurt for more mayo if dairy bothers you, dial up the heat if you love spice, or keep it mellow for kids at the table.
02 -
  • Pressing tofu is non-negotiable: I learned this the hard way after my first batch turned into soft, steamed cubes that never crisped no matter how long I fried them—now I press for the full 20–30 minutes and never look back.
  • Salting and draining cucumbers saves the whole salad: The dressing is creamy and rich, and watery cucumbers turn it into something sad and diluted; when you salt them and let them release their liquid, you're actually preserving the integrity of the dish.
03 -
  • Use Kewpie mayo if you can find it: The extra egg yolk makes the dressing richer and deeper, and it's worth hunting down in the Asian aisle or ordering online—it's a small thing that changes everything.
  • Don't add tofu to the salad until the moment you serve it: Tofu gets soft and loses its crust almost immediately when it meets the dressing, so this timing move keeps the textural contrast that makes the dish sing.
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