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Easy Creamy Asian Cucumber Salad with Crispy Tofu

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A refreshing cucumber salad tossed in a creamy, tangy Asian-inspired dressing and topped with golden, crispy tofu for a light yet satisfying meal.

Ingredients

  • 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

Instructions

  1. Press the tofu for at least 15 minutes to remove excess moisture, then cut into cubes.
  2. Toss the tofu with soy sauce and cornstarch until evenly coated.
  3. Heat olive oil and sesame oil in a skillet over medium heat.
  4. Cook the tofu for 8–10 minutes, turning occasionally, until golden and crispy on all sides.
  5. In a small bowl, whisk together mayonnaise or Greek yogurt, rice vinegar, honey, soy sauce, sesame oil, garlic, and black pepper.
  6. Place cucumbers, shredded carrots, and green onions in a large bowl.
  7. Pour the dressing over the vegetables and toss gently to coat.
  8. Top with crispy tofu and garnish with sesame seeds or red pepper flakes if desired.

Notes

  • Press the tofu thoroughly for best crispiness.
  • Store tofu and salad separately to maintain texture.
  • Add sriracha to the dressing for extra heat.
  • Substitute peanut butter for part of the mayonnaise for a nutty flavor.
  • Bake tofu at 400°F for 20–25 minutes as an alternative cooking method.

Nutrition

Find it online: https://recipesbyliza.com/easy-creamy-asian-cucumber-salad-with-crispy-tofu/