# Components:
→ Crispy Tofu
01 - 14 oz extra-firm tofu, drained and pressed
02 - 1 ½ tbsp low-sodium soy sauce or tamari
03 - 1 tbsp rice vinegar
04 - 1 tsp toasted sesame oil
05 - 2 tbsp cornstarch or potato starch
06 - 2–3 tbsp neutral oil for pan-frying
→ Cucumber Salad
07 - 2 large English cucumbers, thinly sliced
08 - 1 tsp salt for salting cucumbers
09 - 3 green onions, thinly sliced
10 - 1 medium carrot, peeled and cut into matchsticks
11 - 2 tbsp fresh cilantro or mint leaves
12 - 2 tsp toasted sesame seeds
→ Creamy Asian Dressing
13 - 2 tbsp mayonnaise
14 - 2 tbsp plain Greek yogurt
15 - 1 ½ tbsp rice vinegar
16 - 2 tsp soy sauce
17 - 1 tsp toasted sesame oil
18 - 1 tsp honey or maple syrup
19 - 1 small garlic clove, minced
20 - 1 tsp fresh ginger, grated
21 - 1–2 tsp sriracha chili sauce
22 - 1–2 tbsp water
# Directions:
01 - Wrap drained tofu in clean kitchen towel, place plate on top weighed down with can, press for 15–20 minutes to remove excess moisture.
02 - Thinly slice cucumbers into rounds, place in colander, sprinkle with 1 tsp salt, toss and let sit 15–20 minutes to draw out excess water.
03 - Whisk together mayonnaise, yogurt, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha. Add water gradually until silky and pourable.
04 - Mix soy sauce, rice vinegar, and sesame oil. Pat pressed tofu dry, cut into ½–¾ inch cubes, place in shallow bowl with marinade, toss gently and marinate 10–15 minutes.
05 - Sprinkle cornstarch over marinated tofu, toss to coat. Heat 2–3 tbsp oil in large skillet over medium-high heat. Add tofu in single layer, cook undisturbed 3–5 minutes per side until golden and crisp, about 10–12 minutes total.
06 - Gently squeeze cucumbers dry with paper towels. Place in large bowl with carrot matchsticks, green onion whites, and half the green tops. Add cilantro if using.
07 - Pour two-thirds of dressing over salad, toss gently to coat. Add more dressing as needed for desired creaminess.
08 - Gently fold crispy tofu into dressed salad. Transfer to serving platter, sprinkle with remaining green onion tops, sesame seeds, extra herbs. Drizzle with chili oil, serve with lime wedges.
