Step 1

Preheat the oven to 400 °F (200°C).

Step 2

Crumble the tofu. Using your hands, crumble the tofu into small chunks of about 1/2-inch. Transfer to a mixing bowl.

Step 3

Toss with the seasonings. Add the smoked paprika, soy sauce, oil, and maple syrup. Using a spoon or spatula, toss well to coat the tofu with the seasonings.

Step 4

Spread on a baking sheet. Line a baking sheet with parchment paper and spread the crumbled tofu into an even layer.

Step 5

Bake. Transfer the baking sheet to the oven and bake for 25-30 minutes, stirring once halfway through baking. The tofu should be golden brown and slightly crispy on the edges. Remove from the oven and set aside.

Step 6

Smash the cucumbers. Cut the cucumber in half crosswise. Place the large side of a large knife or cleaver on the cucumber and smash it using the heel of your palm. The cucumber should crack open and separate into 4 parts.

Step 7

Slice them. Next, slice them into 1/2-inch thick slices. Transfer the sliced cucumbers to a large mixing bowl.

Step 8

Salt and let them rest. Sprinkle the cucumber with the salt and toss to coat. Let the cucumber sit for about 15 minutes. This step will help the cucumber release some water and prevent the salad from being watery.

Step 9

Drain. Next, drain the cucumber and press them with your hands to remove as much water as possible. Transfer them back to the mixing bowl.

Step 10

Make the dressing. To a small bowl, add the minced garlic and ginger. Then, pour in the soy sauce, white rice vinegar, toasted sesame oil, sugar, sesame seeds, and Gochugaru. Stir to combine and dissolve the sugar.

Step 11

Toss the cucumbers with the dressing. Add the dressing to the bowl containing the cucumber and toss to coat.

Step 12

Cook the pasta. Bring a large pot of salted water to a boil. Once boiling, add the uncooked pasta and cook according to the package instructions. Once tender, drain the pasta, rinse under cold water a couple of times, and drain well again.

Step 13

Combine everything. Finally, add the cooked pasta, tofu crumbles, cilantro, and sliced red onions if using, to the cucumbers. Stir well to combine everything.

Step 14

Serve. You can serve this salad at room temperature or chill it in the refrigerator for 3-4 hours before serving. This cucumber salad will stay fresh for up to 3 days in the refrigerator.