Creamy Asian Cucumber Salad with Crispy Tofu Delight

Enjoy this Creamy Asian Cucumber Salad with Crispy Tofu, a refreshing dish celebrating flavors and textures, perfect for busy weeknights or gatherings.

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Course: Salads

Cuisine: Asian

Keyword: Crispy Tofu, cucumber salad, healthy salad, quick recipe, Vegan Option

Prep Time: 30

Cook Time: 10

Pressing Time: 20

Total Time: 1

Servings: servings

Calories: 350kcal

Equipment

Skillet
Mixing bowl
colander
Knife
Cutting Board

Ingredients

For the Crispy Tofu

1 block extra-firm tofu drained and pressed
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons cornstarch or arrowroot starch
2 tablespoons neutral oil for frying
1 tablespoon maple syrup or honey
1 clove garlic finely grated
1 inch fresh ginger grated
1 pinch black pepper

For the Creamy Dressing

1 cup plain Greek yogurt or coconut yogurt
½ cup mayonnaise or vegan mayo
1 tablespoon rice vinegar
1 tablespoon soy sauce or tamari
2 tablespoons lime juice
1 tablespoon honey, maple syrup, or sugar
1 clove garlic finely grated
1 inch fresh ginger grated
1 teaspoon Sriracha or chili garlic sauce optional
2 tablespoons water to thin to a preferred consistency
to taste salt

For the Salad

2 large English cucumbers or Persian cucumbers
½ teaspoon salt
1 medium carrot cut into matchsticks (optional)
1 medium red bell pepper thinly sliced (optional)
3 stalks green onions sliced on a bias
¼ cup fresh cilantro leaves roughly chopped
¼ cup fresh mint leaves optional but recommended
¼ cup roasted peanuts or cashews roughly chopped
2 tablespoons toasted sesame seeds white or black, or a mix
2 wedge lime serve on the side

Instructions

Step‑by‑Step Instructions

Prepare the Tofu: Begin by draining your extra-firm tofu and wrapping it in a clean kitchen towel. Place a heavy skillet on top to press it down gently for at least 15-20 minutes.
Slice the Cucumbers: Rinse your cucumbers and pat them dry. Halve the English cucumbers lengthwise, then cut them into ⅛–¼-inch half-moons.
Drain the Cucumbers: Sprinkle sliced cucumbers with ½ teaspoon of salt and allow them to drain for 15–20 minutes.
Marinate the Tofu: In a medium bowl, prepare the marinade with soy sauce, rice vinegar, toasted sesame oil, maple syrup, garlic, ginger, and black pepper. Toss pressed tofu cubes in the marinade for 10–15 minutes.
Make the Creamy Dressing: In a separate bowl, combine Greek yogurt (or coconut yogurt), mayonnaise, rice vinegar, soy sauce, lime juice, honey, garlic, ginger, and Sriracha. Mix until smooth and creamy.
Crisp the Tofu: Toss marinated tofu in cornstarch. Heat a skillet with neutral oil and fry tofu until golden brown and crispy, about 3–4 minutes per side.
Combine the Vegetables: After draining, pat cucumbers dry and add to a mixing bowl with carrot, bell pepper, green onions, cilantro, and mint.
Dress the Salad: Pour two-thirds of the creamy dressing over the vegetables and gently toss.
Add the Tofu: Fold in crispy tofu with the dressed vegetables carefully.
Garnish and Serve: Garnish with peanuts or cashews and sesame seeds. Serve with lime wedges.

Notes

Serve immediately for the best texture. Adjust seasoning to taste and feel free to customize ingredients.

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