Looking for a fresh, crunchy, and satisfying salad that’s perfect for lunch, dinner, or meal prep? Easy Creamy Asian Cucumber Salad with Crispy Tofu combines refreshing cucumber ribbons, creamy sesame dressing, and golden crispy tofu for a vibrant, protein-packed dish. This recipe is perfect for busy weeknights, casual lunches, or party-ready side dishes. It’s vegan-friendly, flavorful, and can be prepared in under 30 minutes.

Ingredients

For the Salad:
- 2 medium cucumbers, thinly sliced or spiralized
- 1 block (14 oz) firm tofu, pressed and cubed
- 2 green onions, thinly sliced
- 2 tbsp sesame seeds, toasted
- 1 tbsp vegetable oil (for tofu)
For the Dressing:
- 3 tbsp Greek yogurt (or vegan yogurt alternative)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey or maple syrup
- 1 garlic clove, minced
- 1 tsp grated fresh ginger
- Pinch of red pepper flakes (optional)

Instructions

Prepare the Tofu:
Drain and press the tofu to remove excess moisture. Cut into 1-inch cubes.
Cook the Tofu:
Heat 1 tbsp of vegetable oil in a nonstick skillet over medium-high heat. Add tofu cubes and cook until golden and crispy on all sides, about 8–10 minutes. Remove from heat and set aside.
Prepare the Cucumbers:
While tofu cooks, slice cucumbers thinly or spiralize them for ribbons. Place in a large mixing bowl. Add sliced green onions.
Make the Dressing:
In a small bowl, whisk together Greek yogurt, soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, and red pepper flakes until smooth and creamy.
Combine Salad:
Pour the dressing over cucumbers and toss gently to coat. Add crispy tofu cubes on top and sprinkle with toasted sesame seeds.
Serve:
Serve immediately as a refreshing side dish or chilled for 10–15 minutes for a slightly more marinated flavor.

Tips for the Perfect Creamy Asian Cucumber Salad

Pressing Tofu is Key: Removing excess water ensures tofu gets crispy rather than soggy.
Use Fresh Cucumbers: English cucumbers are ideal for crispness and minimal seeds.
Adjust Sweetness: Balance the soy sauce with honey or maple syrup to taste.
Make Ahead: Cucumbers and tofu are best served fresh. Store separately in airtight containers if prepping ahead.

Variations

Spicy Version: Add 1 tsp Sriracha to the dressing for a kick.
Nutty Crunch: Top with chopped peanuts or cashews instead of sesame seeds.
Gluten-Free Option: Use tamari instead of soy sauce.
Herb Boost: Add fresh cilantro or mint for added freshness.

Serving Suggestions

Serve as a light lunch with steamed rice or noodles.
Pair with grilled meats or fish for a complete meal.
Great as a side dish for potlucks, picnics, or summer BBQs.

Fun Facts & Cultural Context

Cucumber salads are a staple in many Asian cuisines, celebrated for their cooling properties and crunch. The creamy version often incorporates yogurt or mayonnaise to balance tangy, savory, and sweet flavors. Adding crispy tofu boosts protein content while keeping the dish vegetarian-friendly. Sesame oil, a signature ingredient in East Asian cooking, provides a nutty aroma that makes this salad irresistible.