Creamy Asian Cucumber with Tofu (Printable)

Refreshing cucumbers with creamy sesame dressing and crispy golden tofu for a satisfying protein-rich meal.

# What You 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 matchsticks
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 or vegan mayo
14 - 2 tablespoons plain Greek yogurt or plant-based alternative
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 chili sauce
22 - 1 to 2 tablespoons water

→ Finishing Touches

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

# Steps:

01 - Drain tofu and wrap in clean kitchen towel. Place plate on top and weight down with heavy object. Press for 15 to 20 minutes to remove excess moisture.
02 - Thinly slice cucumbers into rounds about 1/8 inch thick. Place in colander, sprinkle with salt, and toss. Let sit 15 to 20 minutes to draw out water.
03 - Whisk together mayonnaise, yogurt, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha. Add water gradually until silky and pourable. Adjust seasoning to taste.
04 - Mix soy sauce, rice vinegar, and sesame oil in small bowl. Pat pressed tofu dry and cut into 1/2 to 3/4 inch cubes. Pour marinade over tofu and toss gently. Let marinate 10 to 15 minutes, turning occasionally.
05 - Coat marinated tofu with cornstarch until evenly covered. Heat oil in large skillet over medium-high heat. Add tofu in single layer with space between pieces. Cook undisturbed 3 to 5 minutes, then turn to crisp all sides for 10 to 12 minutes total. Remove to paper towel-lined plate.
06 - Pat cucumbers dry with paper towels. Place in large bowl with carrot matchsticks, green onion whites, half the green tops, and cilantro or mint if using.
07 - Pour two-thirds of dressing over salad and toss gently. 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. Sprinkle with remaining green onion tops, toasted sesame seeds, and extra herbs. Drizzle with chili oil and serve with lime wedges.

# Expert Tips:

01 -
  • The tofu gets shatteringly crisp on the outside while staying tender inside, giving you that satisfying crunch without deep frying.
  • Salting the cucumbers ahead keeps them crisp and prevents the dressing from turning watery an hour later.
  • The creamy sesame-ginger dressing clings to every slice, balancing tangy, sweet, and just enough heat.
  • It works as a light main or a bold side, and leftovers (minus the tofu) pack beautifully for next-day lunches.
02 -
  • Skipping the cucumber salting step will leave you with a watery mess within an hour, the salt draws out moisture that would otherwise dilute the dressing.
  • Crowding the tofu in the pan steams it instead of crisping it, give each piece breathing room and resist flipping until the edges turn golden.
  • Adding the tofu too early softens the crust, fold it in just before serving so it stays shatteringly crisp.
03 -
  • Press the tofu longer if you have time, up to 30 minutes, and you'll get an even crispier crust with less oil splatter in the pan.
  • Use a microplane to grate the ginger and garlic directly into the dressing, it melts in without any fibrous bits.
  • Let the tofu cool on a wire rack instead of paper towels if you want maximum crispness, the air circulation keeps the bottom from steaming.
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