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Creamy Asian Cucumber Salad with Crispy Tofu

Creamy Asian Cucumber Salad with Crispy Tofu You’ll Crave

A refreshing Creamy Asian Cucumber Salad with Crispy Tofu that offers a healthy alternative to takeout, perfect for vegans and hearty appetites.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 15 minutes
Total Time 55 minutes
Course Salads
Cuisine Asian
Servings 4 servings
Calories 250 kcal

Equipment

  • Skillet
  • colander
  • Mixing bowl

Ingredients
  

For the Crispy Tofu

  • 1 block Extra-firm tofu Drained and pressed
  • 3 tablespoons Soy sauce or tamari Use low sodium for a healthier option
  • 2 tablespoons Rice vinegar Adds a subtle tang
  • 1 tablespoon Toasted sesame oil Enhances the overall taste
  • 2 tablespoons Cornstarch or arrowroot starch Helps achieve crunch
  • 2 tablespoons Neutral oil For pan-frying
  • 1 tablespoon Maple syrup or honey Balances savory flavors
  • 1 clove Garlic Freshly grated
  • 1 teaspoon Grated fresh ginger Adds a zesty kick
  • 1 pinch Black pepper Enriches flavor profile

For the Creamy Dressing

  • 1 cup Plain Greek yogurt or coconut yogurt Choose coconut for vegan
  • 2 tablespoons Mayonnaise or vegan mayo Creates a rich dressing
  • 2 tablespoons Rice vinegar Enhances tanginess
  • 1 tablespoon Soy sauce or tamari Deepens umami flavor
  • 1 tablespoon Lime juice Adds brightness
  • 1 tablespoon Honey, maple syrup, or sugar Adjust sweetness
  • 1 teaspoon Sriracha or chili garlic sauce Optional for spicy kick
  • 2 tablespoons Water To thin dressing
  • 1 pinch Salt Ensures flavors shine

For the Salad

  • 2 large English cucumbers or Persian cucumbers Crisp texture
  • ½ teaspoon Salt To draw out moisture
  • 1 large Carrot Cut into thin matchsticks; optional
  • 1 medium Red bell pepper Sliced thinly; optional
  • 2 stalks Green onions Adds mild oniony flavor
  • ¼ cup Fresh cilantro leaves Provides bright flavor
  • ¼ cup Fresh mint leaves Optional; for refreshing touch
  • ¼ cup Roasted peanuts or cashews For crunch on top
  • 2 tablespoons Toasted sesame seeds Enhances texture
  • 2 lime Lime wedges For serving

Instructions
 

Step‑by‑Step Instructions

  • Press the Tofu: Start by draining the tofu from its package and wrapping the block in a clean kitchen towel or paper towel. Place a heavy skillet or several cans on top to weigh it down and let it press for at least 15–20 minutes, removing excess moisture.
  • Prepare the Cucumbers: Rinse the cucumbers and pat them dry. Slice them as determined by type and salt them to drain excess moisture.
  • Make the Tofu Marinade: In a medium bowl, mix soy sauce, rice vinegar, sesame oil, maple syrup, garlic, ginger, and black pepper. Whisk until combined.
  • Marinate the Tofu: Unwrap pressed tofu, cut into bite-sized cubes, and toss with the marinade. Let it sit for 10–15 minutes.
  • Prepare the Creamy Dressing: Combine yogurt, mayo, rice vinegar, soy sauce, lime juice, sweetener, garlic, ginger, and whisk until smooth.
  • Coat the Tofu with Cornstarch: Toss marinated tofu with cornstarch. Heat oil in a skillet and fry tofu until golden brown.
  • Mix the Salad Ingredients: Combine drained cucumbers, optional carrot and bell pepper, and fresh herbs in a large bowl.
  • Combine Salad with Dressing: Pour dressing over salad ingredients, toss gently, and adjust seasoning.
  • Assemble the Salad: Plate salad mixture, top with crispy tofu, peanuts or cashews, and sesame seeds.
  • Serve with Fresh Lime: Serve with lime wedges for a burst of freshness.

Notes

For maximum crunch, enjoy this salad fresh within 15-20 minutes after making it.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 350mgPotassium: 300mgFiber: 3gSugar: 6gVitamin A: 800IUVitamin C: 25mgCalcium: 150mgIron: 2mg
Keyword Creamy Dressing, Cucumber Salad, Healthy, Tofu, vegan
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