Delicious Easy Creamy Asian Cucumber Salad Crispy Tofu Recipe
Author:antaki
Total Time:45 minutes
Yield:4 servings 1x
Description
Discover a simple creamy Asian cucumber salad paired with crispy tofu Perfect for refreshing meals or sides A musttry for salad lovers 154 chars
Ingredients
Scale
2 large cucumbers, thinly sliced (English cucumbers are great here!)
1 block (14 oz) of firm tofu, pressed and diced
1 tablespoon of olive oil (for crispy tofu)
1 teaspoon of salt (for the tofu)
1 tablespoon of sesame oil (adds that nutty flavor)
2 tablespoons of rice vinegar (or apple cider vinegar)
2 tablespoons of mayonnaise (or vegan mayo for a plant-based version)
1 teaspoon of sugar (balances the acidity)
1 clove of garlic, minced (fresh adds more punch than powdered!)
1 teaspoon of soy sauce (add more for that umami kick)
1 tablespoon of sesame seeds (toasted, if you have them)
Chopped fresh cilantro or green onions, for garnish
Instructions
Press the tofu to remove excess moisture by placing it between paper towels and putting a heavy skillet on top for about 15 minutes.
Slice the cucumbers thinly while the tofu is pressing.
Preheat the oven to 400°F (200°C), cut the pressed tofu into cubes, toss with olive oil and salt, and bake for about 25 minutes or pan-fry until crispy.
In a small bowl, whisk together sesame oil, rice vinegar, mayonnaise, sugar, minced garlic, and soy sauce.
In a large bowl, toss sliced cucumbers with the prepared dressing.
Once the tofu is crispy, fold it into the cucumber salad carefully.
Garnish with toasted sesame seeds and chopped cilantro or green onions.
Serve immediately or let it chill for about 30 minutes.
Notes
A vibrant, creamy salad featuring fresh cucumbers and crispy tofu, perfect for summer gatherings and meal prep.
