Creamy Asian Cucumber with Crispy Tofu (Printable)

Refreshing cucumbers and carrots tossed in creamy sesame-ginger dressing with golden crispy tofu for a protein-packed, satisfying bite.

# 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 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 to thin dressing

→ Finishing Touches

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

# Directions:

01 - Drain tofu and wrap in a clean kitchen towel or several layers of paper towels. Place a plate or cutting board 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 or half-moons about one-eighth 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, garlic, ginger, and sriracha. Add water a little at a time until dressing is silky and pourable but not runny. 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, then cut into one-half to three-quarter 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 3 to 5 minutes, then turn to crisp all sides for about 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 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 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.

# Expert Advice:

01 -
  • It feels like a full meal but leaves you refreshed instead of weighed down, perfect for sticky summer evenings or when youre tired of heavy lunches.
  • The tofu gets so crispy on the outside and custardy inside that even tofu skeptics have gone back for seconds in my kitchen.
  • You can prep almost everything ahead and toss it together right before serving, which makes it genius for casual dinners or potlucks.
02 -
  • If you add the tofu too early, it will soak up the dressing and lose its crispness, so fold it in at the very last moment.
  • Salting the cucumbers is not optional, skipping this step will leave you with a watery, diluted dressing that tastes like regret.
  • Pressing the tofu for less than 15 minutes means it wont crisp properly no matter how hot your pan is, so be patient.
03 -
  • Use a cast-iron skillet if you have one, it holds heat better and gives the tofu an even, golden crust without burning.
  • Grate the ginger and garlic with a microplane instead of mincing them, it releases more flavor and keeps the dressing silky smooth.
  • If youre serving this at a party, set out the chili oil, lime wedges, and extra herbs so people can customize their bowls.
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