# Components:
→ Crispy Tofu
01 - 14 oz extra-firm tofu, drained and pressed
02 - 1 ½ tbsp low-sodium soy sauce or tamari
03 - 1 tbsp rice vinegar
04 - 1 tsp toasted sesame oil
05 - 2 tbsp cornstarch or potato starch
06 - 2–3 tbsp neutral oil (canola, avocado, or grapeseed) for pan-frying
→ Cucumber Salad
07 - 2 large English cucumbers or 4–5 Persian cucumbers, thinly sliced
08 - 1 tsp salt (for salting cucumbers)
09 - 3 green onions, thinly sliced (whites and greens separated)
10 - 1 medium carrot, peeled and cut into fine matchsticks
11 - 2 tbsp fresh cilantro or mint leaves, roughly chopped (optional)
12 - 2 tsp toasted white or black sesame seeds, for garnish
→ Creamy Asian Dressing
13 - 2 tbsp mayonnaise (Kewpie or regular; use vegan if needed)
14 - 2 tbsp plain Greek yogurt or plain unsweetened yogurt (or more mayo for dairy-free)
15 - 1 ½ tbsp rice vinegar
16 - 2 tsp soy sauce or tamari
17 - 1 tsp toasted sesame oil
18 - 1 tsp honey, sugar, or maple syrup
19 - 1 small garlic clove, finely grated or minced
20 - 1 tsp fresh ginger, finely grated
21 - 1–2 tsp sriracha or Asian-style chili sauce (to taste)
22 - 1–2 tbsp water, as needed, to thin the dressing
→ Optional Finishing Touches
23 - Extra chili oil or chili crisp, for drizzling
24 - Lime wedges, for serving
25 - Extra herbs (cilantro, Thai basil, or mint), for garnish
# Directions:
01 - 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.
02 - While tofu presses, thinly slice cucumbers into rounds or half-moons (about ⅛ inch thick). Place slices in a colander, sprinkle with 1 tsp 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 (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.
04 - 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.
05 - 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.
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 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.
