Creamy Asian Cucumber with Crispy Tofu (Printable)

Refreshing cucumbers in creamy sesame-ginger dressing with golden crispy tofu cubes.

# 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 Steps:

01 - Drain tofu and wrap in a clean kitchen towel or several layers of paper towel. 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 - Thinly slice cucumbers into rounds or half-moons 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, garlic, ginger, and sriracha. Add water gradually until the dressing is silky and pourable. Taste and adjust seasoning as needed.
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 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 approximately 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 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 Tips:

01 -
  • Cool cucumbers and warm crispy tofu create a contrast that wakes up every bite.
  • The creamy sesame-ginger dressing clings just right without drowning the vegetables.
  • Its light enough for lunch but satisfying enough that you wont be hunting for snacks an hour later.
  • You can prep the components ahead and toss everything together when hunger strikes.
02 -
  • Crowding the tofu in the pan creates steam instead of a crust, give each piece breathing room.
  • Salting the cucumbers is not optional, skipping this step leaves you with a watery, limp salad within the hour.
  • Add the tofu at the last moment or it will lose its crispness and turn chewy.
  • Taste the dressing before you pour it, its easier to fix now than after its mixed in.
03 -
  • Press the tofu for the full 20 minutes, even if youre in a hurry, those extra minutes make all the difference.
  • Toast your sesame seeds in a dry skillet until fragrant, it deepens the flavor and makes the garnish worth noticing.
  • If your dressing breaks or looks too thick, a teaspoon of warm water and a quick whisk will bring it back together.
  • Use Kewpie mayo if you can find it, the slight sweetness and creaminess elevate the whole dish.
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