Creamy Asian Cucumber Tofu Salad (Printable View)

Refreshing cucumbers with golden crispy tofu in a creamy sesame-ginger dressing for a satisfying vegetarian lunch.

# 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 matchsticks
11 - 2 tablespoons fresh cilantro or mint leaves, chopped
12 - 2 teaspoons toasted 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 - 1-2 teaspoons sriracha or Asian-style chili sauce
22 - 1-2 tablespoons water

→ Finishing Touches

23 - Extra chili oil or chili crisp for drizzling
24 - Lime wedges for serving
25 - Extra 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 weigh down with a can or skillet. Press for 15-20 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 15-20 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 reaches desired consistency. 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. Pour marinade over tofu 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 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 paper towel-lined plate.
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 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 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 crispy tofu actually stays crispy even after it touches the dressing, which feels like a small miracle.
  • You can prep almost everything ahead and assemble in minutes, making it perfect for those days when you want to eat well but not spend hours cooking.
  • It's naturally refreshing and satisfying enough to be a complete meal, yet light enough that you won't feel weighed down afterward.
02 -
  • Salting and draining the cucumbers is non-negotiable if you want the salad to stay crispy and the dressing to stay creamy rather than watering down over time.
  • The tofu must be added to the salad at the very last moment before serving, or it will absorb moisture from the cucumbers and lose all its crispness.
03 -
  • If you have an air fryer, cook the marinated and coated tofu at 400°F (200°C) for 12–15 minutes, shaking the basket halfway through, and you'll get crispy results with less oil and less hands-on time.
  • The tofu is best eaten the same day you crisp it, but the undressed salad and dressing can be made up to 24 hours ahead, which makes this an excellent dish for meal prep.
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