Ingredients
- Firm or extra-firm tofu, pressed: 1 block (14-16 ounces)
- English cucumber: 1 large
- Rice vinegar: 3 tablespoons
- Soy sauce (low sodium): 2 tablespoons
- Sesame oil: 1 tablespoon
- Maple syrup or honey: 1 tablespoon
- Garlic, minced: 1 clove
- Red pepper flakes: 1/4 teaspoon (or to taste)
Instructions
- Step 1: Press the tofu: Wrap the tofu block in paper towels and place a heavy object on top for at least 30 minutes to remove excess water. This will help it get crispy.
- Step 2: Prepare the tofu: Cut the pressed tofu into 1/2-inch cubes. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the tofu cubes and cook, flipping occasionally, until golden brown and crispy on all sides (about 10-15 minutes).
- Step 3: Prepare the cucumber: While the tofu is cooking, thinly slice the cucumber. You can use a mandoline or a sharp knife.
- Step 4: Make the dressing: In a medium bowl, whisk together the rice vinegar, soy sauce, sesame oil, maple syrup/honey, minced garlic, and red pepper flakes.
- Step 5: Assemble the salad: Add the sliced cucumber and crispy tofu to the bowl with the dressing. Gently toss to combine, ensuring the cucumber and tofu are evenly coated.
- Step 6: Serve: Serve immediately, or chill for later. The salad is best served fresh.
Notes
- For best flavor and crispiness, enjoy this salad soon after making it, as the tofu softens over time.
- To prevent the tofu from getting soggy, store the salad dressing separately and add it right before serving.
- Try serving this salad as a refreshing side dish with grilled chicken or fish for a complete Asian-inspired meal.
- Pressing the tofu for even longer – up to an hour – will result in extra crispy tofu that holds its shape beautifully in the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American