Creamy Asian Cucumber Salad Crispy Tofu (Printable)

Cool cucumbers, carrots, and golden tofu in a creamy sesame-ginger dressing. Protein-packed and refreshing.

# 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
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 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 fresh herbs for garnish

# How To Make:

01 - Drain tofu and wrap in a clean kitchen towel or paper towels. Place a plate on top and weigh down with a heavy can or skillet. Press for 15 to 20 minutes to remove excess moisture.
02 - Thinly slice cucumbers into rounds approximately 1/8 inch thick. Place slices 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, grated garlic, ginger, and sriracha. Add water gradually until dressing reaches 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 2 to 3 tablespoons 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 10 to 12 minutes total. Remove to a paper towel-lined plate to cool and crisp further.
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 cubes 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 as desired. Drizzle with chili oil or chili crisp and serve with lime wedges on the side.

# Top Suggestions:

01 -
  • The tofu gets so crispy on the outside and creamy inside, it rivals anything deep-fried.
  • Salting the cucumbers ahead keeps them crunchy even hours later, so the salad never goes soggy.
  • The dressing is creamy, tangy, and just spicy enough to wake up your palate without overwhelming it.
  • It works as a light main, a side dish, or even tucked into lettuce wraps the next day.
02 -
  • If you skip pressing the tofu, it will steam in the pan instead of crisping, and you will lose that golden, crackling texture.
  • Salting the cucumbers is not optional, it keeps the salad from turning into a watery mess after an hour.
  • Add the tofu at the last minute, once it sits in the dressing it softens quickly.
  • Taste the dressing before tossing, you may want more lime, heat, or sweetness depending on your cucumbers and mood.
03 -
  • Use a cast-iron skillet for the crispiest tofu, it holds heat better than nonstick and creates a more even crust.
  • If the dressing seems too thick, whisk in water one teaspoon at a time until it coats the back of a spoon.
  • Toast your sesame seeds in a dry pan over medium heat for 2 to 3 minutes, the aroma and flavor are incomparable to raw seeds.
  • For meal prep, keep the tofu separate until serving, it stays crispy longer and reheats well in a hot oven or air fryer.
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