Creamy Asian Cucumber Salad with Tofu (Printable)

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

# 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 julienned
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 vegan yogurt
15 - 1.5 tablespoons rice vinegar
16 - 2 teaspoons soy sauce or tamari
17 - 1 teaspoon toasted sesame oil
18 - 1 teaspoon honey or maple syrup
19 - 1 small garlic clove, minced
20 - 1 teaspoon fresh ginger, grated
21 - 1 to 2 teaspoons sriracha or Asian chili sauce
22 - 1 to 2 tablespoons water

→ Finishing Touches

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

# Directions:

01 - Drain tofu and wrap in a clean kitchen towel. Place a plate on top and weigh down with a heavy object. Press for 15 to 20 minutes to remove excess moisture.
02 - Thinly slice cucumbers into rounds approximately 3 millimeters thick. Place in a colander, sprinkle with 1 teaspoon salt, and toss. Let sit for 15 to 20 minutes to extract excess water.
03 - Whisk together mayonnaise, yogurt, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha in a bowl. Add water gradually until the dressing reaches a silky, pourable consistency. Adjust seasoning to taste.
04 - Combine soy sauce, rice vinegar, and sesame oil in a small bowl. Pat pressed tofu dry and cut into 0.5 to 0.75 inch cubes. Pour marinade over tofu 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 and cook undisturbed for 3 to 5 minutes. Turn pieces to crisp all sides for approximately 10 to 12 minutes total. Remove to a paper towel-lined plate.
06 - Gently squeeze or pat cucumbers dry. Place in a large mixing bowl with carrot matchsticks, green onion whites, half the green tops, and chopped cilantro or mint if using.
07 - Pour approximately two-thirds of the dressing over the salad and gently toss to coat. Add additional dressing as needed for desired creaminess.
08 - Just before serving, gently fold crispy tofu into the dressed cucumber salad to maintain tofu crispness.
09 - Transfer to a serving platter. Top 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 tofu gets crispier than most people think possible, with edges that shatter and a tender middle.
  • Salting the cucumbers transforms them from watery to crisp, and the dressing stays creamy for hours.
  • It works as a light lunch, a hearty side, or tucked into wraps the next day.
  • You can make it completely vegan or dial up the heat without changing the core magic.
02 -
  • If you skip salting the cucumbers, the salad will turn watery within an hour and the dressing will slide right off.
  • Don't rush the tofu press, those extra five minutes of weight make the difference between crispy and rubbery.
  • Add the tofu right before serving, if it sits in the dressing too long it softens and loses that perfect shatter.
03 -
  • Use Kewpie mayonnaise if you can find it, the extra richness and slight tang make the dressing taste more complex.
  • Toast your sesame seeds in a dry pan for 60 seconds until they smell nutty and start to pop, it makes a noticeable difference.
  • If the dressing thickens in the fridge, whisk in a teaspoon of water at a time until it loosens up again.
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