Save There is a unique satisfaction in a dish that balances temperature and texture as perfectly as this Creamy Asian Cucumber Salad with Crispy Tofu. This recipe transforms humble cucumbers and carrots into a vibrant, refreshing base, smothered in a silky sesame-ginger dressing that hits every taste bud with creamy, tangy, and spicy notes. Topped with golden, ultra-crispy tofu cubes, it is a protein-packed meal that feels both light and deeply fulfilling.
Save The key to success with this salad lies in the preparation of the primary components. By pressing the tofu and salting the cucumbers, you ensure that moisture is kept at bay, allowing the tofu to crisp up beautifully in the pan and the cucumbers to stay crunchy rather than watery. It’s a thoughtful process that results in a restaurant-quality bowl right in your own kitchen.
Ingredients
- For the Crispy Tofu: 14 oz (400 g) extra-firm tofu (drained and pressed), 1 ½ tbsp low-sodium soy sauce or tamari, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 2 tbsp cornstarch or potato starch, 2–3 tbsp neutral oil.
- For the Cucumber Salad: 2 large English cucumbers or 4–5 Persian cucumbers (thinly sliced), 1 tsp salt, 3 green onions (thinly sliced), 1 medium carrot (matchsticks), 2 tbsp fresh cilantro or mint leaves (optional), 2 tsp toasted sesame seeds.
- For the Creamy Asian Dressing: 2 tbsp mayonnaise (Kewpie or regular), 2 tbsp plain Greek yogurt or plain unsweetened yogurt, 1 ½ tbsp rice vinegar, 2 tsp soy sauce or tamari, 1 tsp toasted sesame oil, 1 tsp honey, sugar, or maple syrup, 1 small garlic clove (grated), 1 tsp fresh ginger (grated), 1–2 tsp sriracha, 1–2 tbsp water.
- Optional Finishing Touches: Extra chili oil or chili crisp, lime wedges, extra herbs.
Instructions
- 1. Prepare and Press the Tofu
- Drain the tofu and wrap it in a clean kitchen towel or several layers of paper towel. Place a plate or cutting board on top and weigh down with a can or skillet. Press for 15–20 minutes to remove excess moisture.
- 2. Slice and Salt the Cucumbers
- While tofu presses, thinly slice cucumbers into rounds or half-moons (about ⅛ inch / 3 mm thick). Place slices in a colander, sprinkle with 1 tsp salt, and toss. Let sit for 15–20 minutes to draw out excess water.
- 3. Make the Creamy Asian Dressing
- In a bowl, whisk together mayonnaise, yogurt, rice vinegar, soy sauce, sesame oil, honey (or alternative), garlic, ginger, and sriracha. Add water, a little at a time, until the dressing is silky and pourable but not runny. Taste and adjust seasoning as needed. Set aside.
- 4. Marinate the Tofu
- In a small bowl, mix soy sauce, rice vinegar, and sesame oil. Pat pressed tofu dry, then cut into ½–¾ inch cubes. Place tofu in a shallow bowl, pour marinade over, and toss gently. Let marinate for 10–15 minutes, turning occasionally.
- 5. Coat and Crisp the Tofu
- Sprinkle cornstarch over marinated tofu and toss until evenly coated. Heat 2–3 tbsp neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Add tofu in a single layer, leaving space between pieces. Cook undisturbed 3–5 minutes, then turn to crisp all sides (about 10–12 minutes total). Remove to a paper towel–lined plate to cool and crisp further.
- 6. Finish the Cucumber Salad Base
- 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.
- 7. Dress the Salad
- Pour about two-thirds of the dressing over the salad and toss gently to coat. Add more dressing as needed for desired creaminess.
- 8. Combine with Crispy Tofu
- Just before serving, gently fold crispy tofu into the dressed cucumber salad.
- 9. Garnish and Serve
- 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.
Zusatztipps für die Zubereitung
To ensure the best possible results, do not skip the pressing or salting steps. For even crispier tofu, you can press it for up to 30 minutes. When frying, make sure the oil is hot before adding the tofu to prevent sticking and to achieve that deep golden color. Using a nonstick or cast-iron skillet is highly recommended for an even sear.
Varianten und Anpassungen
This recipe is incredibly flexible. To make it strictly vegan, use vegan mayonnaise and plant-based yogurt along with maple syrup or sugar. If you prefer using an air fryer, cook the marinated and coated tofu at 400°F (200°C) for 12–15 minutes, shaking the basket halfway through. For a lighter dressing, increase the yogurt ratio, or use all mayonnaise for a richer finish.
Serviervorschläge
Serve this salad as a standalone lunch or pair it with steamed jasmine rice or chilled soba noodles for a heartier meal. It also works beautifully as a side dish for grilled fish or ginger-soy glazed chicken. Always serve with lime wedges on the side to provide a fresh burst of acidity that cuts through the creamy dressing.
Save Whether you are looking for a satisfying vegetarian lunch or a vibrant side dish, this Creamy Asian Cucumber Salad with Crispy Tofu delivers on every level. With its harmonious blend of fresh vegetables and savory, crunchy protein, it is a recipe you will find yourself returning to again and again.
Recipe FAQ
- → How do I ensure my tofu is extra crispy?
For ultra-crispy tofu, ensure you press out as much moisture as possible, ideally for 20-30 minutes. After marinating, coat it thoroughly in cornstarch or potato starch, then pan-fry in hot oil until golden brown on all sides. An air fryer can also yield excellent results.
- → Can I prepare this dish ahead of time?
You can prepare the dressing and crisp the tofu a day in advance. Slice and salt the cucumbers just a few hours before serving. It's best to combine the dressing, cucumbers, and tofu right before eating to maintain the cucumbers' crunch and the tofu's crispness.
- → What can I use if I don't have Kewpie mayonnaise?
Regular mayonnaise works perfectly fine. Kewpie mayo offers a richer, slightly sweeter, and more umami flavor due to its use of egg yolks and rice vinegar. If using regular mayo, you might consider adding a tiny pinch of sugar or a touch more rice vinegar to balance the taste.
- → How can I make this salad vegan?
To make this entirely vegan, ensure you use a plant-based mayonnaise and a plain unsweetened plant-based yogurt. For the dressing, swap honey for maple syrup or sugar. Double-check your soy sauce and other condiments for any hidden non-vegan ingredients.
- → What are English and Persian cucumbers, and can I use regular cucumbers?
English cucumbers are long, slender, and often seedless with thin skin, while Persian cucumbers are smaller and also thin-skinned. Both are excellent for salads as they have fewer seeds and high water content. Regular garden cucumbers can be used, but you might want to peel them and scoop out the larger seeds to avoid a watery texture.
- → Can I substitute the fresh ginger and garlic?
Fresh ginger and garlic provide the best flavor for this dressing. However, if absolutely necessary, you could use a small amount of ginger paste and garlic paste. Granulated or powdered versions are not recommended as they won't provide the same vibrant, fresh aromatic profile.