Creamy Asian Cucumber Crispy Tofu (Printable Version)

Cool crunchy cucumbers tossed in creamy sesame-ginger dressing with golden crispy tofu for satisfying protein-rich bites.

# 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 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, as needed

→ 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 several layers of paper towels. 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 approximately 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 gradually until the dressing reaches silky, pourable consistency without being 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 with space between pieces. Cook undisturbed 3 to 5 minutes, then turn to crisp all sides for approximately 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 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 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 Tips:

01 -
  • The tofu gets golden and crispy on the outside while staying tender inside, giving you that addictive texture contrast in every bite.
  • The creamy sesame-ginger dressing clings to every cucumber slice without turning soggy, thanks to a simple salting trick.
  • It comes together in just over an hour but feels like something youd order at a restaurant.
  • You can make it fully vegan or keep it vegetarian, and it works as a main dish or a killer side.
02 -
  • Add the crispy tofu just before serving or it will soak up the dressing and lose its crunch.
  • If your cucumbers are not salted and drained, the salad will turn watery and dilute the dressing within minutes.
  • Pressing the tofu longer, up to 30 minutes, makes a noticeable difference in how crispy it gets in the pan.
  • Do not crowd the tofu in the skillet or it will steam instead of crisp, cook in batches if needed.
03 -
  • Use Kewpie mayo if you can find it, the slight tang and creaminess make the dressing taste more authentic.
  • Toast your sesame seeds in a dry pan for 30 seconds until fragrant, it makes a surprising difference in flavor.
  • If you have an air fryer, cook the marinated and coated tofu at 400 degrees Fahrenheit for 12 to 15 minutes, shaking halfway, for even crispier results with less oil.
  • Grate the ginger and garlic on a microplane for the smoothest texture and most even flavor distribution in the dressing.
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