Name: Easy Creamy Asian Cucumber Salad with Crispy Tofu That Will Delight Your Taste Buds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: International
Ingredients: 2 large English cucumbers, thinly sliced; 14 oz firm tofu, pressed and cut into 1-inch cubes; 2 tablespoons cornstarch; 3 tablespoons vegetable oil (for frying tofu); 1/4 cup mayonnaise (use vegan mayo for a dairy-free option); 2 tablespoons soy sauce or tamari; 1 tablespoon rice vinegar; 1 tablespoon honey or maple syrup; 1 teaspoon toasted sesame oil; 1 clove garlic, minced; 1 teaspoon grated fresh ginger; 2 green onions, thinly sliced; 1 tablespoon toasted sesame seeds (optional); Salt and freshly ground black pepper, to taste

Ingredients

Scale

2 large English cucumbers, thinly sliced
14 oz firm tofu, pressed and cut into 1-inch cubes
2 tablespoons cornstarch
3 tablespoons vegetable oil (for frying tofu)
1/4 cup mayonnaise (use vegan mayo for a dairy-free option)
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon toasted sesame oil
1 clove garlic, minced
1 teaspoon grated fresh ginger
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds (optional)
Salt and freshly ground black pepper, to taste

Substitution tip: If you don’t have English cucumbers, regular cucumbers work fine—just peel them to reduce bitterness. For a nutty twist, try swapping the mayonnaise for a creamy tahini base.

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Instructions

Begin by pressing your tofu. Wrap the tofu block in a clean kitchen towel and place a heavy skillet or book on top for at least 20 minutes. This removes excess moisture and helps the tofu crisp up beautifully.
While the tofu presses, slice the cucumbers thinly—Mama Lou always said the thinner, the better for salads because it allows the dressing to coat every slice perfectly.
In a small bowl, whisk together the mayonnaise, soy sauce, rice vinegar, honey, sesame oil, garlic, and grated ginger until smooth. Taste and adjust, adding more honey if you like a sweeter dressing or more vinegar for tang.
Cut the pressed tofu into 1-inch cubes. Toss the cubes gently with cornstarch until they’re evenly coated. This step is key to getting that golden, crispy exterior.
Heat the vegetable oil in a non-stick skillet over medium-high heat. Fry the tofu cubes in batches, turning occasionally, until all sides are golden and crisp—about 3-4 minutes per side. Drain on paper towels.
In a large bowl, combine the cucumber slices and sliced green onions. Pour the creamy dressing over the vegetables, tossing gently to coat.
Gently fold in the crispy tofu cubes, being careful not to break them apart. Sprinkle toasted sesame seeds on top for a finishing touch.
Let the salad sit for about 10 minutes at room temperature to allow the flavors to meld before serving. This little wait always reminds me of the way Mama Lou would let her salads rest, saying, “Good things come to those who wait.”

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International