Creamy Asian Cucumber Salad (Printable)

Crunchy cucumbers with creamy sesame-ginger dressing and ultra-crispy tofu cubes for a 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 - 2-3 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

→ 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

→ 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 weighted 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 the dressing reaches a silky, pourable consistency. Adjust seasoning to taste.
04 - Mix soy sauce, rice vinegar, and sesame oil in a small bowl. Pat pressed tofu dry and 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 about 10-12 minutes total. Remove to a paper towel-lined plate to cool.
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 additional 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. Drizzle with chili oil or chili crisp and serve with lime wedges.

# Expert Advice:

01 -
  • The tofu gets genuinely crispy on the outside while staying tender inside, no deep fryer required.
  • Salting the cucumbers ahead means they stay crunchy even after being dressed, never watery or limp.
  • The creamy sesame-ginger dressing is so good you'll want to drizzle it on everything from noodles to grilled vegetables.
  • It's filling enough to be a main dish but light enough that you won't feel sluggish afterward.
02 -
  • Don't skip pressing the tofu, even an extra five minutes makes a noticeable difference in crispiness.
  • Salting the cucumbers is what prevents the salad from becoming watery after you dress it.
  • Add the tofu at the very end so it stays crunchy, tossing it in too early will make it soggy.
  • If your dressing seems too thick, thin it with water one teaspoon at a time until it's silky and pourable.
03 -
  • Use a cast-iron skillet if you have one, it holds heat better and gives the tofu an even, golden crust.
  • Grate the ginger and garlic on a microplane for the smoothest, most evenly flavored dressing.
  • Toss the tofu in cornstarch just before cooking, if it sits too long the coating can get gummy.
  • Taste the dressing before adding it to the salad, it should be bold because the cucumbers will mellow it out.
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