Creamy Asian Cucumber with Crispy Tofu (Print Version)

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

# Needed Ingredients:

→ 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 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

→ Finishing Touches

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

# How-To Steps:

01 - Drain the tofu and wrap it 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 - While tofu presses, thinly slice cucumbers into rounds or half-moons about 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, a little at a time, until the 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 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 nonstick or cast-iron skillet over medium-high heat. Add tofu in a single layer, leaving 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 Suggestions:

01 -
  • The tofu gets genuinely crispy on the outside while staying tender inside, not rubbery or bland like so many failed attempts.
  • It's a complete meal that tastes indulgent but won't leave you sluggish, perfect for those days when you want satisfaction without heaviness.
  • The sesame-ginger dressing tastes like it came from a restaurant kitchen, but it takes minutes to whisk together.
02 -
  • Pressing the tofu and salting the cucumbers aren't optional steps—they're the difference between a crisp salad and a watery disappointment that falls apart by the time you sit down.
  • Add the tofu just before serving or it will absorb moisture from the salad and lose that satisfying crunch you worked so hard to achieve.
03 -
  • If your tofu isn't crisping up, your oil isn't hot enough or you're moving it too much; medium-high heat and patience are your friends.
  • Air-fry marinated tofu at 400°F for 12–15 minutes, shaking halfway—it's less oil, less mess, and honestly just as crispy.
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