# Components:
→ For the Crispy Tofu
01 - 14 oz extra-firm tofu, drained and pressed
02 - 1 ½ tbsp low-sodium soy sauce or tamari
03 - 1 tbsp rice vinegar
04 - 1 tsp toasted sesame oil
05 - 2 tbsp cornstarch or potato starch
06 - 2–3 tbsp neutral oil (canola, avocado, or grapeseed) for pan-frying
→ For the Cucumber Salad
07 - 2 large English cucumbers or 4–5 Persian cucumbers, thinly sliced
08 - 1 tsp salt (for salting cucumbers)
09 - 3 green onions, thinly sliced (whites and greens separated)
10 - 1 medium carrot, peeled and cut into fine matchsticks
11 - 2 tbsp fresh cilantro or mint leaves, roughly chopped
12 - 2 tsp toasted white or black sesame seeds, for garnish
→ For the Creamy Asian Dressing
13 - 2 tbsp mayonnaise (Kewpie or regular; use vegan if needed)
14 - 2 tbsp plain Greek yogurt or plain unsweetened yogurt
15 - 1 ½ tbsp rice vinegar
16 - 2 tsp soy sauce or tamari
17 - 1 tsp toasted sesame oil
18 - 1 tsp honey, sugar, or maple syrup
19 - 1 small garlic clove, finely grated or minced
20 - 1 tsp fresh ginger, finely grated
21 - 1–2 tsp sriracha or Asian-style chili sauce
22 - 1–2 tbsp water, as needed, to thin the dressing
→ Optional Finishing Touches
23 - Extra chili oil or chili crisp, for drizzling
24 - Lime wedges, for serving
25 - Extra herbs (cilantro, Thai basil, or mint), for garnish
# Method:
01 - Wrap drained tofu in a clean kitchen towel or paper towels, place a plate on top weighted with a can or skillet, and press for 15–20 minutes to remove excess moisture.
02 - Thinly slice cucumbers into rounds or half-moons about ⅛ inch thick, place in a colander, sprinkle with 1 tsp salt, toss, and let sit for 15–20 minutes to draw out excess water.
03 - Whisk together mayonnaise, yogurt, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha. Add water gradually until dressing is silky and pourable but not runny.
04 - Mix soy sauce, rice vinegar, and sesame oil in a small bowl. Pat pressed tofu dry and cut into ½–¾ inch cubes. Place tofu in a shallow bowl, pour marinade over, toss gently, and let marinate for 10–15 minutes.
05 - Sprinkle cornstarch over marinated tofu and toss until evenly coated. Heat 2–3 tbsp neutral oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer and cook undisturbed 3–5 minutes, then turn to crisp all sides for about 10–12 minutes total. Remove to paper towel-lined plate.
06 - Gently squeeze or pat cucumbers dry with paper towels. Place in a large mixing bowl with carrot matchsticks, green onion whites, and half the green tops. Add chopped cilantro or mint if using.
07 - Pour about two-thirds of the dressing over the salad and toss gently to coat. Add more dressing as needed for desired creaminess.
08 - Just before serving, gently fold crispy tofu into the dressed cucumber salad. Transfer to a serving platter, sprinkle with remaining green onion tops and toasted sesame seeds, drizzle with chili oil if desired, and serve with lime wedges.
