Can I use regular cucumbers?

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.

What if I don't have chili crisp?

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.

Can I bake or air fry the tofu instead of pan-frying?

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.

Can I make this spicier?

Yes! Add more chili crisp or a drizzle of chili oil to the dressing.

Why do I need to salt the cucumbers?

Salting draws out excess water, which prevents the dressing from getting watery and helps the cucumbers stay crunchy.

Smashed Cucumber Salad with Tofu

Name: Smashed Cucumber Salad with Tofu
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 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; 1½ lbs Persian or mini cucumbers; 1 teaspoon kosher salt; 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; 2 teaspoons toasted sesame seeds; ½ cup fresh cilantro, roughly chopped; 3 scallions, thinly sliced

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

Cook Mode Prevent your screen from going dark

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