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We’ve been eating this smashed cucumber salad on repeat all week. This is one of those dishes that just hits different when you’re craving something cold, crunchy, and full of flavor. The cucumbers are smashed and salted so they soak up the dressing rather than dilute it, the tofu is fried until it’s golden and crispy, then everything gets tossed in a punchy garlic-sesame-chili dressing that’s sweet, salty, tangy, and just spicy enough.
The whole thing comes together in about 25 minutes and is incredibly satisfying. You get that contrast between the cold, refreshing cucumbers and the warm, crispy tofu, plus cilantro, scallions, and sesame seeds for extra freshness and crunch. It works as a side dish, a light lunch, or something to serve at a cookout. Just make sure to eat it within 30 minutes of tossing so the tofu stays crispy.
Table of Contents
Why You’ll Love This Recipe
- Cold, crunchy, and refreshing. The smashed cucumbers are crisp and light, perfect for warm weather.
- Crispy golden tofu. Pan-fried until golden and crispy on the outside and tender on the inside.
- Punchy, bold dressing. Garlic, chili crisp, sesame oil, and rice vinegar create a dressing that’s tangy, spicy, and addictive.
- Ready in 25 minutes. Quick enough for a weeknight but impressive enough for company.
- Contrasting textures. Cold cucumbers, warm crispy tofu, fresh herbs, and crunchy sesame seeds all in one bowl.
Ingredients You’ll Need
For the Tofu:
- Extra-firm tofu – Pressed and cubed, then pan-fried until golden and crispy.
- Cornstarch – Coats the tofu to makle it light and crispy.
- Salt and black pepper – Seasons the tofu.
- Neutral oil – For pan-frying. Use vegetable, canola, or avocado oil.
For the Cucumbers:
- Persian or mini cucumbers – These are thinner and have fewer seeds than regular cucumbers. They stay crunchier after smashing.
- Kosher salt – Draws moisture from the cucumbers so the dressing clings rather than pools.
For the Dressing:
- Garlic cloves – Finely grated for a punchy garlic flavor.
- Rice vinegar – Adds tanginess and brightness.
- Soy sauce or tamari – Salty and umami-rich.
- Maple syrup – Balances the acidity and saltiness with a touch of sweetness.
- Toasted sesame oil – Adds a nutty, toasted flavor.
- Chili crisp – The star of the dressing. Adds heat, crunch, and savory depth. Use Lao Gan Ma or your favorite brand.
To Finish:
- Toasted sesame seeds – Adds crunch and nutty flavor.
- Fresh cilantro – Bright, fresh, and herbaceous.
- Scallions – Thinly sliced for a mild onion bite.
Equipment Needed
- Large nonstick skillet
- Cutting board
- Knife or rolling pin (for smashing cucumbers)
- Colander
- Large mixing bowl
- Whisk
- Paper towels
- Clean kitchen towel
Tips for the Best Results
- Smash the cucumbers thoroughly. You want them cracked open so they absorb the dressing. Use the flat side of a knife or a rolling pin.
- Press and dry the tofu well. The drier the tofu, the crispier it will get. Pat it thoroughly with paper towels before coating.
- Don’t overcrowd the pan. Fry the tofu in a single layer until it’s golden and crispy, not steamed.
- Toss right before serving. The salad is best eaten within 30 minutes of tossing while the tofu is still crispy.
- Prep ahead if needed. Keep the dressing, cucumbers, and tofu separate until you’re ready to serve.
Serving Suggestions
- As a side dish – Serve alongside rice, noodles, or grilled vegetables.
- As a light meal – Add a side of steamed rice or quinoa for a complete lunch or dinner.
- At a cookout – This is a great dish to bring to a potluck or barbecue. Just toss it right before serving.
- With other Asian-inspired dishes – Pairs well with dumplings, spring rolls, or our Peanut Noodle Stir Fry.
Storage Instructions
- Best eaten fresh: This salad is best enjoyed within 30 minutes of tossing while the tofu is still crispy and the cucumbers are still crunchy.
- Prep ahead: If making ahead, store the dressing, cucumbers, and tofu separately. Toss right before serving.
- Refrigerator: Leftovers can be stored in an airtight container for up to 1 day, but the tofu will lose its crispiness and the cucumbers will soften.
Recipe FAQs
Yes, but Persian or mini cucumbers are ideal because they have fewer seeds and stay crunchier. If using regular cucumbers, scoop out the seeds before smashing.
You can use chili oil or add a pinch of red pepper flakes, but the texture and flavor won’t be quite the same. Chili crisp is worth seeking out.
Yes! Bake at 425°F for 25-30 minutes, flipping halfway through, or air-fry at 400°F for 15-18 minutes. The texture will be slightly different, but it will still be delicious.
Wrap the tofu block in a clean kitchen towel, place something heavy on top (like a cast-iron skillet or a few books), and let it sit for 15-20 minutes.
Yes! Add more chili crisp or a drizzle of chili oil to the dressing.
Salting draws out excess water, which prevents the dressing from getting watery and helps the cucumbers stay crunchy.
More Salad Recipes You May Enjoy:
Appetizers and Sides
Brussels Sprouts Caesar Salad
Salad
Vegan Pasta Salad
Appetizers and Sides
Easy Avocado Corn Salad
30 Minute Meals
Grilled Vegetable Salad
If you make this Smashed Cucumber Salad with Tofu, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.
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Smashed Cucumber Salad with Tofu
- Total Time: 25 minutes
- Yield: 4 Servings 1x
- Diet: Vegan
Description
This smashed cucumber salad with crispy tofu features cold, crunchy cucumbers and golden tofu in a punchy sesame-garlic chili dressing. Ready in 25 minutes, this salad is worth making all summer long!
Ingredients
For the Tofu:
- 14 oz extra-firm tofu, pressed and cubed
- 3 tablespoons cornstarch
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 3 tablespoons neutral oil, for pan-frying
For the Cucumbers:
- 1½ lbs Persian or mini cucumbers
- 1 teaspoon kosher salt
For the Dressing:
- 4 garlic cloves, finely grated
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup
- 1 tablespoon toasted sesame oil
- 2 tablespoons chili crisp
To Finish:
- 2 teaspoons toasted sesame seeds
- ½ cup fresh cilantro, roughly chopped
- 3 scallions, thinly sliced
Instructions
- Smash and salt the cucumbers. Place cucumbers on a cutting board and gently smash with the flat side of a knife or a rolling pin until they crack open. Tear into rough 1-inch pieces, toss with kosher salt in a colander, and let drain for 15 minutes. This draws out water so the dressing clings rather than pools.
- Coat the tofu. While cucumbers drain, pat tofu very dry with paper towels and toss with cornstarch, salt, and black pepper until each cube has a thin, even coat.
- Crisp the tofu. Heat oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer and fry, turning every couple of minutes, until deeply golden and crackly on at least 3 sides, 8-10 minutes total. Transfer to a paper-towel-lined plate.
- Whisk the dressing. In a large bowl, whisk together the grated garlic, rice vinegar, soy sauce, maple syrup, sesame oil, and chili crisp until combined.
- Toss and serve. Give the cucumbers a quick pat with a clean towel to remove excess moisture, then add to the dressing along with the crispy tofu, sesame seeds, cilantro, and scallions. Toss gently and serve immediately while the tofu is still crisp.
Notes
- Best eaten fresh: Enjoy within 30 minutes of tossing while the tofu is crispy.
- Prep ahead: Keep dressing, cucumbers, and tofu separate until ready to serve.
- Chili crisp: Use Lao Gan Ma or your favorite brand. It’s essential for the flavor.
- Gluten-free: Use tamari instead of soy sauce.
- Persian cucumbers: Also called mini cucumbers. They’re crunchier and have fewer seeds than regular cucumbers.
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Category: Appetizer
- Method: Stove Top
