Description
This Asian Cucumber Salad with Crispy Tofu is a refreshing, flavor-packed summer dish that’s ready in just 15 minutes. Juicy cucumber slices, golden-brown crispy tofu, and a tangy Asian-inspired dressing come together for a light, healthy, and utterly delicious meal or appetizer.
Ingredients
– 2 large English cucumbers, thinly sliced
– 1 (14 oz) block firm tofu, diced into 1/2-inch cubes
– 2 tablespoons sesame oil
– 2 tablespoons rice vinegar
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon honey
– 1 teaspoon toasted sesame seeds
– 1/4 teaspoon red pepper flakes (optional)
– 2 green onions, thinly sliced
– 1 clove garlic, minced
– Salt and freshly ground black pepper to taste
Instructions
1. In a large bowl, combine the sliced cucumbers.
2. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, sesame seeds, and red pepper flakes (if using).
3. Pour the dressing over the cucumbers and toss to coat. Set aside.
4. In a large non-stick skillet, heat 1 tablespoon of sesame oil over medium-high heat.
5. Add the diced tofu and cook, stirring occasionally, until golden-brown and crispy on all sides, about 5-7 minutes.
6. Transfer the crispy tofu to the bowl with the cucumbers and dressing. Add the green onions and garlic, then toss to combine.
7. Season with salt and pepper to taste.
8. Serve chilled or at room temperature.
Notes
For best results, chill the salad for 30 minutes before serving to allow the flavors to meld. You can also add shredded carrots, sliced radishes, or crushed peanuts for extra crunch and flavor.
- Prep Time: 15
- Cook Time: 10
- Category: Salads & Soups Starters
- Method: Stovetop
- Cuisine: Asian