Easy Creamy Asian Cucumber Salad with Crispy Tofu

I make this Easy Creamy Asian Cucumber Salad with Crispy Tofu when I want something refreshing, flavorful, and satisfying. Crisp cucumbers are tossed in a creamy, tangy dressing and topped with golden, crispy tofu for a balanced and delicious meal.

Why You’ll Love This Recipe

I love how this dish combines cool, crunchy vegetables with warm, crispy tofu. The creamy dressing has the perfect blend of savory, tangy, and slightly sweet flavors. It feels light yet filling, and it works beautifully as a main dish or a hearty side. I also appreciate how simple the ingredients are and how quickly everything comes together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the tofu:

• 14 ounces firm tofu, pressed and cubed

• 2 tablespoons cornstarch

• 2 tablespoons soy sauce

• 1 tablespoon sesame oil

• 1 tablespoon olive oil

For the cucumber salad:

• 2 large cucumbers, thinly sliced

• 1/4 cup shredded carrots

• 2 tablespoons sliced green onions

For the creamy dressing:

• 1/4 cup mayonnaise or Greek yogurt

• 1 tablespoon rice vinegar

• 1 teaspoon honey or maple syrup

• 1 teaspoon soy sauce

• 1/2 teaspoon sesame oil

• 1 clove garlic, minced

• 1/4 teaspoon black pepper

Optional garnish:

• Sesame seeds

• Red pepper flakes

Directions

1. I press the tofu for at least 15 minutes to remove excess moisture, then cut it into cubes.

2. I toss the tofu with soy sauce and cornstarch until evenly coated.

3. I heat olive oil and sesame oil in a skillet over medium heat.

4. I cook the tofu cubes for about 8–10 minutes, turning occasionally, until golden and crispy on all sides.

5. While the tofu cooks, I whisk together mayonnaise or Greek yogurt, rice vinegar, honey, soy sauce, sesame oil, garlic, and black pepper to make the dressing.

6. I place the sliced cucumbers, shredded carrots, and green onions in a bowl.

7. I pour the dressing over the vegetables and toss gently to coat.

8. I top the salad with the crispy tofu and sprinkle with sesame seeds or red pepper flakes if I like.

Servings and timing

This recipe serves about 4 people.

I usually spend around 20 minutes preparing and cooking everything. In total, it’s ready in approximately 25 minutes.

Variations

I sometimes add sliced radishes or edamame for extra crunch and protein. If I want more heat, I mix a little sriracha into the dressing. I also enjoy using peanut butter in place of some of the mayonnaise for a nutty flavor twist.

storage/reheating

I store the cucumber salad and tofu separately in airtight containers in the refrigerator for up to 3 days.

To maintain crispiness, I reheat the tofu in a skillet or air fryer before adding it back to the salad. I keep the cucumbers chilled and toss just before serving.

FAQs

How do I keep the tofu crispy?

I press it well before cooking and avoid overcrowding the pan so it browns properly.

Can I make this vegan?

Yes, I use vegan mayonnaise and maple syrup to keep it fully plant-based.

Do I need to peel the cucumbers?

I usually leave the skin on for extra texture, but I can peel them if I prefer.

Can I bake the tofu instead of pan-frying?

Yes, I bake it at 400°F for about 20–25 minutes, flipping halfway through, until crispy.

Is this salad spicy?

As written, it’s mild. I add red pepper flakes or sriracha if I want extra heat.

Conclusion

I love how this Easy Creamy Asian Cucumber Salad with Crispy Tofu combines freshness, crunch, and bold flavor in one simple dish. It’s light yet satisfying and perfect whenever I want a refreshing meal with a creamy twist.