Creamy Asian Cucumber with Crispy Tofu (Printable)

Cool cucumbers in creamy sesame-ginger dressing with golden crispy tofu for a satisfying, protein-packed meal.

# 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 white or black sesame seeds

→ 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
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 herbs for garnish

# How-To Steps:

01 - Drain tofu and wrap in clean kitchen towel or paper towels. Place plate or cutting board on top and weigh down with 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 colander, sprinkle with 1 teaspoon salt, and toss. Let sit for 15 to 20 minutes to draw out excess water.
03 - In 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 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 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 large nonstick or cast-iron skillet over medium-high heat. Add tofu in single layer, leaving space between pieces. Cook undisturbed 3 to 5 minutes, then turn to crisp all sides for approximately 10 to 12 minutes total. Remove to paper towel-lined plate to cool.
06 - Gently squeeze or pat cucumbers dry with paper towels. Place in 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 dressing over salad and toss gently to coat. Add more dressing as needed for desired creaminess.
08 - Just before serving, gently fold crispy tofu into dressed cucumber salad.
09 - Transfer to serving platter or bowl. Sprinkle with remaining green onion tops, toasted sesame seeds, and extra herbs. Drizzle with chili oil or chili crisp, and serve with lime wedges on the side.

# Expert Advice:

01 -
  • The tofu gets genuinely crispy on the outside and stays tender inside, no deep fryer needed.
  • Salting the cucumbers beforehand keeps them crunchy and prevents the dressing from getting watery, a trick I wish I'd known years ago.
  • The creamy sesame-ginger dressing clings to every bite without feeling heavy or gloppy.
  • It works as a full meal or a side, and it's endlessly adaptable to whatever herbs or heat level you're craving.
02 -
  • If you skip pressing the tofu, it will steam instead of crisp, and you'll end up with soggy, sad cubes.
  • Salting the cucumbers is not optional, it pulls out water that would otherwise turn your creamy dressing into a thin puddle.
  • Add the tofu to the salad right before serving, otherwise the moisture from the dressing will soften that beautiful crispy coating.
  • Taste the dressing before you dress the salad, it should be bold because the cucumbers and tofu will mellow it out.
03 -
  • Use Kewpie mayo if you can find it, the richness and slight sweetness make the dressing taste restaurant-quality.
  • Toast your sesame seeds in a dry skillet for a minute or two until fragrant, it makes them taste nutty and alive instead of flat.
  • If you like more heat, mix a little chili oil into the dressing itself instead of just drizzling it on top.
  • Press the tofu for 30 minutes if you have the time, the drier it is, the crispier it gets.
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