Description
This Asian Cucumber Salad with Crispy Tofu is a refreshing and satisfying dish that perfectly balances crunchy vegetables, savory crispy tofu, and a bold, tangy dressing. It’s a light and healthy meal that’s packed with flavor.
Ingredients
– 2 English cucumbers, thinly sliced
– 1 block (14 oz) firm tofu, cut into 1-inch cubes
– 2 tablespoons cornstarch
– 3 tablespoons vegetable oil
– 2 tablespoons rice vinegar
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1 teaspoon honey
– 1 garlic clove, minced
– 1 teaspoon grated fresh ginger
– 1/4 teaspoon red pepper flakes (optional)
– 2 tablespoons chopped green onions
– 1 tablespoon toasted sesame seeds
Instructions
1. Pat the tofu cubes dry with paper towels and toss them with the cornstarch in a bowl until well coated.
2. Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the coated tofu cubes and fry for 2-3 minutes per side, or until crispy and golden brown. Transfer the crispy tofu to a paper towel-lined plate.
3. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes (if using).
4. In a large bowl, combine the sliced cucumbers, crispy tofu, and the dressing. Toss gently to coat.
5. Garnish the salad with chopped green onions and toasted sesame seeds before serving.
Notes
This salad is best served immediately for maximum crispness of the tofu. You can also make it ahead of time and chill it in the refrigerator for up to 2 hours before serving. The crispy tofu will soften slightly, but the salad will still be refreshing and delicious.
- Prep Time: 15
- Cook Time: 10
- Category: Salads and Bowls
- Method: Stovetop
- Cuisine: Asian