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Easy Creamy Asian Cucumber Salad with Crispy Tofu

A refreshing Asian cucumber salad with creamy sesame dressing and crispy tofu cubes, perfect for lunch, dinner, or meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: Asian, Vegan
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Mixing bowls
  • Skillet
  • Whisk
  • Spatula

Method
 

  1. Drain and press tofu. Cut into 1-inch cubes.
  2. Heat vegetable oil in a skillet over medium-high heat. Cook tofu until golden and crispy, about 8–10 minutes.
  3. Slice cucumbers thinly or spiralize. Place in a large mixing bowl with sliced green onions.
  4. Whisk together Greek yogurt, soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and red pepper flakes until smooth.
  5. Pour dressing over cucumbers and toss gently to coat.
  6. Add crispy tofu on top and sprinkle with toasted sesame seeds.
  7. Serve immediately or chill for 10–15 minutes before serving.

Notes

Cucumbers are best served fresh; store tofu and salad separately if prepping ahead.