Creamy Asian Cucumber Salad with Crispy Tofu (Printable Version)

Refreshing cucumbers in creamy sesame-ginger dressing topped with golden crispy tofu cubes for a satisfying, protein-packed 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 - 2-3 tablespoons neutral oil for pan-frying

→ Cucumber Salad

07 - 2 large English cucumbers or 4-5 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 - 1-2 teaspoons sriracha or Asian-style chili sauce
22 - 1-2 tablespoons water as needed

→ Optional 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 paper towels. Place a plate or cutting board on top and weigh down with a can or skillet. Press for 15-20 minutes to remove excess moisture.
02 - While tofu presses, 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 15-20 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 dressing is silky and pourable. 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 1/2 to 3/4 inch cubes. Place tofu in a shallow bowl, pour marinade over, and toss gently. Let marinate for 10-15 minutes, turning occasionally.
05 - Sprinkle cornstarch over marinated tofu and toss until evenly coated. Heat 2-3 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 3-5 minutes, then turn to crisp all sides for 10-12 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 -
  • The contrast between ultra-crispy tofu and silky dressing is genuinely addictive, and you'll find yourself making it weekly.
  • It's refreshing enough for hot days but substantial enough that you won't feel like you're eating air for lunch.
  • Everything comes together in under 90 minutes, and most of that is just waiting time while flavors develop.
02 -
  • Pressing the tofu is not optional—I learned this the hard way when I got impatient and skipped it, resulting in steamed tofu instead of crispy. Moisture is the enemy of crispness, period.
  • Add the tofu to the salad just before serving, not before, or you'll end up with soft, soggy cubes that look sad and taste even worse.
03 -
  • If you own an air fryer, cook the marinated, coated tofu at 400°F (200°C) for 12–15 minutes, shaking the basket halfway through, for similarly crispy results with less oil and less splatter.
  • Kewpie mayo makes a measurable difference in the dressing's silkiness and subtle sweetness—it's worth seeking out, especially if you can find the Japanese version at an Asian grocery store.
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