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Creamy Asian Cucumber Salad with Crispy Tofu

Creamy Asian Cucumber Salad with Crispy Tofu Delight

This Creamy Asian Cucumber Salad with Crispy Tofu is a quick, healthy, and vibrant meal perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 15 minutes
Total Time 1 hour 5 minutes
Course Salad
Cuisine Asian
Servings 4 servings
Calories 300 kcal

Equipment

  • nonstick skillet
  • medium bowl
  • Colander
  • whisk
  • Measuring Spoons
  • Kitchen towel
  • Plate

Ingredients
  

For the Tofu

  • 1 block extra-firm tofu pressed
  • 3 tablespoons soy sauce or tamari use low sodium for a healthier option
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons cornstarch or arrowroot starch
  • 2 tablespoons neutral oil for frying
  • 1 tablespoon maple syrup or honey
  • 2 cloves garlic finely grated
  • 1 tablespoon fresh ginger grated
  • 1 pinch black pepper

For the Creamy Dressing

  • 1 cup plain Greek yogurt or coconut yogurt
  • ¼ cup mayonnaise or vegan mayo
  • 2 tablespoons lime juice
  • 1 tablespoon additional rice vinegar
  • 1 tablespoon honey, maple syrup, or sugar to taste
  • 1 tablespoon Sriracha or chili garlic sauce optional
  • 1-2 tablespoons water to thin the dressing
  • 1 pinch salt

For the Salad

  • 2 large English cucumbers or Persian cucumbers, cored and sliced
  • ½ teaspoon salt for cucumbers
  • 1 medium carrot optional, thinly sliced
  • 1 medium red bell pepper optional, thinly sliced
  • 2 stalks green onions sliced
  • ¼ cup fresh cilantro leaves roughly chopped
  • ¼ cup fresh mint leaves optional
  • ¼ cup roasted peanuts or cashews
  • 2 tablespoons toasted sesame seeds
  • 2 lime wedges for serving

Instructions
 

Preparation Steps

  • Prepare and press the tofu. Remove tofu from packaging, drain, and wrap in a towel to press for 15-20 minutes.
  • Slice and salt the cucumbers. Rinse, slice, sprinkle with salt, and let drain for 15-20 minutes.
  • Make the crispy tofu marinade. Combine all marinade ingredients in a bowl, mix well.
  • Cut and marinate the tofu. After pressing, cut tofu into cubes, add to marinade for 10-15 minutes.
  • Prepare the creamy dressing. Whisk together dressing ingredients until smooth. Chill.
  • Cook the crispy tofu. Coat tofu with cornstarch, fry in oil until golden brown.
  • Prepare the salad vegetables and herbs. Combine all vegetables in a mixing bowl.
  • Toss the salad with the dressing. Add dressing to salad, mix until well coated.
  • Combine with crispy tofu. Serve tofu on top or mix it into the salad.
  • Serve. Transfer to serving dishes, garnish as desired, and enjoy!

Notes

Press tofu well for crispiness. Salt cucumbers to enhance flavor. Adjust dressing to taste.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 15gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 450mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 250IUVitamin C: 15mgCalcium: 200mgIron: 2mg
Keyword Creamy Asian Cucumber Salad, Crispy Tofu, gluten-free, healthy salad, Quick Recipes, Vegetarian
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