Creamy Asian Cucumber Salad Crispy Tofu (Printer-friendly)

Cool cucumbers and carrots in creamy sesame-ginger dressing with golden crispy tofu cubes.

# 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 yogurt or additional mayonnaise for dairy-free
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
20 - 1 teaspoon fresh ginger, finely grated
21 - 1 to 2 teaspoons sriracha or Asian-style chili sauce
22 - 1 to 2 tablespoons water

→ Finishing Touches

23 - Chili oil or chili crisp for drizzling
24 - Lime wedges for serving
25 - Extra fresh herbs for garnish

# How To Make It:

01 - Drain tofu and wrap in a clean kitchen towel or 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 - 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 gently. Let sit for 15 to 20 minutes to draw out excess water.
03 - In a mixing bowl, whisk together mayonnaise, yogurt, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha. Add water gradually until dressing reaches silky, pourable consistency. Adjust seasoning to taste and set aside.
04 - In a small bowl, combine soy sauce, rice vinegar, and sesame oil. Pat pressed tofu dry and cut into 1/2 to 3/4 inch cubes. Place tofu in a shallow bowl, pour marinade over, and toss gently. 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 for 3 to 5 minutes, then turn to crisp all sides for 10 to 12 minutes total. Remove to a paper towel-lined plate to cool.
06 - Gently squeeze or pat cucumbers dry with paper towels. Place in a large mixing bowl with carrot matchsticks, green onion whites, half the green tops, and chopped cilantro or mint if using.
07 - Pour approximately two-thirds of the dressing over the salad and toss gently to coat. Add additional dressing as needed to achieve 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.

# Expert Advice:

01 -
  • The tofu gets so crispy on the outside it almost shatters when you bite in, while staying soft inside.
  • Salting the cucumbers ahead makes them stay crunchy even hours later, and the dressing clings instead of pooling at the bottom.
  • You can make it as spicy or mild as you want just by adjusting the sriracha, and it still tastes balanced.
  • It works as lunch, dinner, or a side, and somehow tastes better the next day if you keep the tofu separate.
02 -
  • Do not skip pressing the tofu, the first time I rushed it, the cubes steamed instead of crisped and turned out chewy and pale.
  • Salt the cucumbers and actually let them sit, I learned this after serving a watery salad that tasted fine but looked like soup by the time we finished eating.
  • Add the tofu at the last possible moment, once it sits in the dressing it loses its crunch and becomes just okay instead of great.
03 -
  • Press the tofu longer than you think you need to, even 30 minutes is not too much if you have the time.
  • Taste the dressing before you pour it, every brand of mayo and soy sauce is different and you might need a pinch more honey or a splash more vinegar.
  • If you want the tofu extra crispy, toss it in cornstarch twice, once after marinating and again right before it hits the pan.
  • Make the dressing a day ahead and let it sit in the fridge, the flavors meld and deepen overnight and it tastes even better.
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