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fresh cucumber salad with tofu cubes, sesame seeds, and a light dressing in a white bowl

Cucumber Salad with Tofu

A refreshing Asian-inspired salad with crisp cucumbers, pan-fried tofu, and a tangy sesame dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 medium cucumbers thinly sliced
  • 14 oz firm tofu pressed and cubed
  • 2 tbsp sesame oil divided
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp honey or maple syrup
  • 1 clove garlic minced
  • 1 tsp grated fresh ginger
  • 1 tbsp toasted sesame seeds
  • 2 green onions thinly sliced
  • 1/4 tsp red pepper flakes optional

Method
 

  1. Step 1: Press tofu for 10 minutes between paper towels with a heavy plate on top to remove excess moisture.
  2. Step 2: Heat 1 tbsp sesame oil in a non-stick pan over medium-high heat. Add tofu cubes and cook 3-4 minutes per side until golden brown.
  3. Step 3: In a small bowl, whisk together remaining 1 tbsp sesame oil, soy sauce, rice vinegar, honey, garlic, and ginger.
  4. Step 4: Place sliced cucumbers in a large bowl and gently toss with half the dressing.
  5. Step 5: Add warm tofu to the cucumbers along with remaining dressing, tossing gently to combine.
  6. Step 6: Sprinkle with sesame seeds, green onions, and red pepper flakes if using.
  7. Step 7: Let salad rest for 5 minutes before serving to allow flavors to meld.

Notes

For best texture, use Persian or English cucumbers. Can be served chilled or at room temperature. Leftovers keep for 2 days in the fridge.