Escape the heat and tantalize your taste buds with this Cool & Creamy Asian Cucumber Salad with Crispy Sesame Tofu. This vibrant dish combines the refreshing crunch of cucumbers with a luscious, dairy-free creamy dressing, all topped with golden, sesame-crusted tofu for a delightful textural contrast. It’s a quick and easy meal solution, ready in under 40 minutes, perfect for a light lunch, a satisfying side dish, or a complete vegan meal.
Why You’ll Love This Creamy Asian Cucumber Salad Recipe
This isn’t just another salad; it’s a flavor explosion! Here’s why you’ll keep coming back for more:
- Incredibly Refreshing: The cool cucumbers and creamy dressing create a perfect balance, making it ideal for warm weather.
- Flavorful & Aromatic: The ginger and garlic infused dressing delivers a delightful Asian-inspired flavor.
- Textural Delight: The crispy tofu provides a satisfying crunch that complements the smooth cucumber and creamy sauce.
- Versatile: Serve it as a light lunch, a side dish, or a complete vegan meal. It pairs well with grilled turkey or fish.
- Quick & Easy: Ready in under 40 minutes, this is a perfect weeknight meal option.
Ingredients & Substitutions
Here’s a breakdown of the ingredients and some handy substitutions if needed:
- Cucumbers: 2 large cucumbers, thinly sliced. English cucumbers or Persian cucumbers work best due to their thin skin and fewer seeds.
- Tofu: 1 block firm tofu, pressed and cubed. Extra-firm tofu is ideal for achieving maximum crispiness.
- Sesame Oil: 2 tablespoons. Adds a nutty aroma and flavor crucial to the Asian profile.
- Soy Sauce (or Tamari): 2 tablespoons. Use tamari for a gluten-free option. You can also use coconut aminos for a slightly sweeter flavor.
- Rice Vinegar: 1 tablespoon. Provides a tangy counterpoint to the sweetness. Apple cider vinegar can be used as a substitute.
- Maple Syrup: 1 tablespoon. Adds a touch of sweetness. Honey or agave nectar can also be used.
- Ginger: 1 teaspoon grated ginger. Fresh ginger is best for flavor.
- Garlic: 1 clove, minced.
- Vegan Mayonnaise: 1/4 cup. Provides the creamy base for the dressing. Regular mayonnaise can be used if you are not vegan.
- Sesame Seeds: 2 tablespoons. Adds nutty flavor and visual appeal to the tofu.
- Cilantro: 1/4 cup chopped cilantro, for garnish. Adds a fresh, herbaceous note. Parsley can be substituted if you dislike cilantro.
- Salt and Pepper: To taste.
How to Make Creamy Asian Cucumber Salad
Follow these simple steps to create this delicious salad:
- Prepare the Tofu: Press the tofu to remove excess water. Cut into cubes.
- Marinate the Tofu: In a bowl, marinate the tofu with 1 tablespoon sesame oil and 1 tablespoon soy sauce. Let it sit for 10 minutes.
- Cook the Tofu: Heat the remaining sesame oil in a skillet over medium heat. Add the marinated tofu and cook until golden brown and crispy on all sides, about 15-20 minutes. Sprinkle with sesame seeds during the last few minutes of cooking.
- Prepare the Cucumber Salad: While the tofu is cooking, in a large bowl, combine the sliced cucumbers.
- Make the Dressing: In a separate small bowl, whisk together the remaining soy sauce, rice vinegar, maple syrup, ginger, garlic, and vegan mayonnaise.
- Assemble the Salad: Pour the dressing over the cucumbers and toss gently to coat.
- Serve: Top the cucumber salad with the crispy sesame tofu and sprinkle with chopped cilantro. Serve immediately.
Tips for Success
Here are a few tips to ensure your salad is a success:
- Press the Tofu Well: This is crucial for achieving crispy tofu. Use a tofu press or wrap the tofu in paper towels and place a heavy object on top for at least 30 minutes.
- Don’t Overcrowd the Pan: When cooking the tofu, make sure the pan isn’t overcrowded. Cook in batches if necessary to ensure even browning.
- Taste and Adjust the Dressing: Adjust the dressing to your liking. Add more maple syrup for sweetness, rice vinegar for tanginess, or soy sauce for saltiness.
- Serve Immediately: This salad is best served immediately, as the cucumbers can release water over time, making the salad soggy.
- Want another crisp salad? Check out this Chickpea Avocado Salad recipe!
Serving Suggestions
This salad is incredibly versatile! Here are a few serving suggestions:
- Light Lunch: Enjoy it as a light and refreshing lunch on its own.
- Side Dish: Serve it as a vibrant side dish with grilled turkey, chicken, or fish.
- Vegan Meal: Make it a complete vegan meal by adding a side of brown rice or quinoa.
- Appetizer: Serve smaller portions as an appetizer at your next gathering.
- Pair it with Broccoli with Garlic Sauce for a complete Asian-inspired meal.
Storage & Reheating
This salad is best enjoyed fresh. However, if you have leftovers:
- Storage: Store the salad and crispy tofu separately in airtight containers in the refrigerator. The salad is best consumed within 1-2 days.
- Reheating: The tofu can be reheated in a skillet or oven to restore its crispiness. However, the salad is best served cold.
FAQ
Here are some frequently asked questions about this recipe:
- Can I make this salad ahead of time? It’s best to make the salad fresh, but you can prepare the dressing and tofu ahead of time. Store them separately and combine just before serving.
- Can I use different types of tofu? Firm or extra-firm tofu works best for this recipe. Silken tofu will not hold its shape.
- Can I add other vegetables? Feel free to add other vegetables, such as shredded carrots, bell peppers, or edamame.
- Is this recipe gluten-free? Use tamari instead of soy sauce to make this recipe gluten-free.
This Cool & Creamy Asian Cucumber Salad with Crispy Sesame Tofu is a guaranteed crowd-pleaser. Its refreshing flavors, delightful textures, and ease of preparation make it a perfect addition to your culinary repertoire. Enjoy!
Cool & Creamy Asian Cucumber Salad with Crispy Sesame Tofu
Escape the ordinary with this incredibly refreshing and flavorful Asian Cucumber Salad. Crisp cucumbers are tossed in a luscious, creamy dressing with a hint of garlic and ginger, then topped with golden, sesame-crusted tofu for a delightful textural contrast. This easy-to-make salad is perfect as a light lunch, a vibrant side dish, or a satisfying vegan meal. It’s packed with flavor, incredibly versatile, and sure to become a new favorite. The creamy dressing is dairy-free and the tofu adds a satisfying protein boost, making it a healthy and delicious option. Enjoy this quick and easy recipe that brings together the best of Asian flavors in a simple and satisfying way. Ready in under 40 minutes, this recipe is a perfect weeknight meal solution.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 2 large cucumbers, thinly sliced
- 1 block firm tofu, pressed and cubed
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/4 cup vegan mayonnaise
- 2 tablespoons sesame seeds
- 1/4 cup chopped cilantro, for garnish
- Salt and pepper to taste
Instructions
- Press the tofu to remove excess water. Cut into cubes.
- In a bowl, marinate the tofu with 1 tablespoon sesame oil and 1 tablespoon soy sauce. Let it sit for 10 minutes.
- Heat the remaining sesame oil in a skillet over medium heat. Add the marinated tofu and cook until golden brown and crispy on all sides, about 15-20 minutes. Sprinkle with sesame seeds during the last few minutes of cooking.
- While the tofu is cooking, prepare the cucumber salad. In a large bowl, combine the sliced cucumbers.
- In a separate small bowl, whisk together the remaining soy sauce, rice vinegar, maple syrup, ginger, garlic, and vegan mayonnaise.
- Pour the dressing over the cucumbers and toss gently to coat.
- Top the cucumber salad with the crispy sesame tofu and sprinkle with chopped cilantro. Serve immediately.
Notes
For extra heat, add a pinch of red pepper flakes to the dressing. You can also use different types of vinegar, such as apple cider vinegar, if desired. For added crunch, consider adding chopped peanuts or cashews.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop/Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 8g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 0mg