Creamy Asian Cucumber Salad with Tofu (Printable Version)

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

# 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 julienned
11 - 2 tablespoons fresh cilantro or mint leaves, chopped
12 - 2 teaspoons toasted white or black sesame seeds

→ Creamy Asian Dressing

13 - 2 tablespoons mayonnaise
14 - 2 tablespoons plain yogurt or additional mayonnaise for dairy-free
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 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 for thinning

→ Optional Finishing Touches

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

# How To Make It:

01 - Drain tofu and wrap in a clean kitchen towel or paper towels. Place a plate on top and weight with a heavy object. Press for 15 to 20 minutes to remove excess moisture.
02 - Slice cucumbers into thin rounds about 1/8 inch 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. Gradually add water 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 1/2 to 3/4 inch cubes. Toss tofu with marinade and let sit for 10 to 15 minutes, stirring 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 remaining sides for approximately 10 to 12 minutes total. Transfer to paper towels to cool.
06 - Pat cucumbers dry with paper towels. Transfer to a large mixing bowl and combine with carrot matchsticks, green onion whites, and half the green tops. Add chopped cilantro or mint if desired.
07 - Pour approximately two-thirds of the dressing over the salad and toss gently to coat. Add additional dressing as needed to achieve desired creaminess.
08 - Just before serving, gently fold crispy tofu into the dressed cucumber salad to maintain its crispness.
09 - Transfer salad to a serving platter. Sprinkle with remaining green onion tops, toasted sesame seeds, and additional herbs. Drizzle with chili oil and serve with lime wedges.

# Expert Advice:

01 -
  • The contrast between cold, crisp vegetables and warm, crunchy tofu is deeply satisfying in a way that feels both light and filling.
  • Every element can be prepped ahead, making it a weeknight hero that tastes like you spent hours in the kitchen.
  • The creamy sesame-ginger dressing clings to every slice without drowning the freshness underneath.
02 -
  • If you skip pressing the tofu, it will steam instead of crisp, and you'll end up with sad, rubbery cubes instead of golden, crunchy ones.
  • Salting and draining the cucumbers is not optional, it's the only way to keep the salad from turning into a watery mess an hour later.
  • Add the tofu at the very last minute, tossing it in too early will make it soggy and defeat the whole point of crisping it up.
03 -
  • Use a cast-iron skillet if you have one, it holds heat better and gives the tofu a more even, deeply golden crust.
  • Taste the dressing before you pour it over the salad, it's much easier to adjust the balance of sweet, salty, and spicy before everything is mixed together.
  • If the tofu starts to soften after sitting, you can re-crisp it in a hot pan for a minute or two just before serving.
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