Creamy Asian Cucumber Salad Crispy Tofu (Printable)

A vibrant, refreshing salad combining crisp cucumbers, a creamy sesame-ginger dressing, and ultra-crispy tofu for a satisfying meal.

# What you'll need:

→ Crispy Tofu

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→ Cucumber Salad

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→ Creamy Asian Dressing

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# Method:

01 - Drain tofu and wrap in clean kitchen towel. Place plate on top and weigh down with can or skillet. Press for 15–20 minutes to remove excess moisture.
02 - Thinly slice cucumbers into rounds. Place in colander, sprinkle with 1 tsp salt, and toss. Let sit for 15–20 minutes to draw out excess 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 ½–¾ inch cubes. Place in shallow bowl, pour marinade over, and toss gently. Marinate 10–15 minutes.
05 - Sprinkle cornstarch over marinated tofu and toss until coated. Heat 2–3 tbsp neutral oil in large skillet over medium-high heat. Add tofu in single layer. Cook undisturbed 3–5 minutes, then turn to crisp all sides, about 10–12 minutes total. Remove to paper towel-lined plate.
06 - Gently squeeze cucumbers dry with paper towels. Place in large bowl with carrot matchsticks, green onion whites, and half the green tops. Add cilantro or mint if using.
07 - Pour about two-thirds of dressing over salad and toss gently to coat. Add more dressing as needed for desired creaminess.
08 - Gently fold crispy tofu into dressed salad just before serving. Transfer to serving platter. Sprinkle with remaining green onion tops, sesame seeds, and extra herbs. Drizzle with chili oil if desired and serve with lime wedges.

# Expert Advice:

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  • The contrast between cool cucumbers and warm crispy tofu creates something magical in every bite
  • It keeps beautifully for days, making it perfect for meal prep or those nights when cooking feels like too much
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  • Never skip pressing the tofu or salting the cucumbers—these steps are what transform this from a mediocre salad into something extraordinary
  • Wait until the last possible moment to add the tofu to the dressed vegetables, or it will lose its precious crisp texture
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  • Use Kewpie mayonnaise if you can find it—the richer, egg yolk base makes the dressing noticeably more velvety
  • Grate your ginger and garlic directly into the bowl so you do not lose any of the precious juices that make the dressing sing
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