Save The first time I nailed crispy tofu, I stood over the skillet with a spatula in one hand and my phone timer in the other, convinced I'd ruin it if I touched it too soon. My friend was coming over in twenty minutes and I'd promised her something light but filling. When those golden cubes hit the creamy cucumber salad, still warm and crackling at the edges, she looked up mid-bite and said, That's restaurant-level. I've been chasing that moment ever since.
I made this on a humid August afternoon when the idea of turning on the oven felt unbearable. The cucumbers were ice-cold from the fridge, the dressing was tangy and just spicy enough, and the tofu sizzled in the pan while I stood barefoot on the kitchen tile. My partner wandered in, drawn by the smell of sesame oil and ginger, and we ended up eating it straight from the bowl on the counter. It became our go-to summer dinner after that.
Ingredients
- Extra-firm tofu: Pressing it for at least 15 minutes is non-negotiable, the drier it is, the crispier it gets, and any shortcuts here will leave you with soggy cubes.
- English or Persian cucumbers: Their thin skins and fewer seeds make them ideal for salads, and they stay crisp even after salting and dressing.
- Rice vinegar: This is the backbone of both the marinade and the dressing, offering a gentle acidity that never overpowers the other flavors.
- Toasted sesame oil: A little goes a long way, it adds that nutty, toasted aroma that makes the whole dish feel authentically Asian-inspired.
- Mayonnaise and yogurt: The combination creates a creamy base that's lighter than mayo alone but richer than yogurt, and you can adjust the ratio to your taste.
- Fresh ginger and garlic: Grating them finely releases their oils and ensures they blend smoothly into the dressing without any harsh bites.
- Cornstarch: This is what gives the tofu that shatteringly crisp coating, potato starch works too, but cornstarch is easier to find and just as effective.
- Green onions: Separating the whites and greens lets you cook with one and garnish with the other, adding layers of flavor and a pop of color.
Instructions
- Prepare and Press the Tofu:
- Drain the tofu and wrap it snugly in a clean kitchen towel or several layers of paper towel, then place a plate or cutting board on top and weigh it down with a can or skillet. Let it press for 15 to 20 minutes, the more water you remove, the crispier your tofu will be.
- Slice and Salt the Cucumbers:
- While the tofu presses, thinly slice your cucumbers into rounds or half-moons about an eighth of an inch thick, then toss them in a colander with a teaspoon of salt and let them sit for 15 to 20 minutes. This draws out excess moisture and keeps your salad from getting watery later.
- Make the Creamy Asian Dressing:
- In a bowl, whisk together the mayonnaise, yogurt, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha until smooth. Add water a little at a time until the dressing is silky and pourable but not runny, then taste and adjust the seasoning as needed.
- Marinate the Tofu:
- In a small bowl, mix soy sauce, rice vinegar, and sesame oil, then pat the pressed tofu dry and cut it into half to three-quarter inch cubes. Toss the cubes in the marinade and let them sit for 10 to 15 minutes, turning them occasionally so every side gets some flavor.
- Coat and Crisp the Tofu:
- Sprinkle cornstarch over the marinated tofu and toss until each piece is evenly coated, then heat 2 to 3 tablespoons of neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Add the tofu in a single layer, leaving space between pieces, and cook undisturbed for 3 to 5 minutes before turning to crisp all sides, about 10 to 12 minutes total.
- Finish the Cucumber Salad Base:
- Gently squeeze or pat the salted cucumbers dry with paper towels, then place them in a large mixing bowl with the carrot matchsticks, green onion whites, and half the green tops. Add chopped cilantro or mint if you're using it.
- Dress the Salad:
- Pour about two-thirds of the dressing over the salad and toss gently to coat, adding more dressing as needed until every piece is glossy and creamy. You want enough to coat everything without pooling at the bottom of the bowl.
- Combine with Crispy Tofu:
- Just before serving, gently fold the crispy tofu into the dressed cucumber salad so the cubes stay as crunchy as possible. If you mix it too early, the dressing will soften the coating.
- Garnish and Serve:
- Transfer the salad to a serving platter or bowl, then sprinkle with the remaining green onion tops, toasted sesame seeds, and extra herbs as desired. Drizzle with chili oil or chili crisp and serve with lime wedges on the side for anyone who wants a citrusy kick.
Save I brought this salad to a potluck once, worried it would seem too simple next to all the casseroles and baked pastas. But people kept coming back for seconds, scraping the bowl with serving spoons and asking for the recipe. One friend texted me later that night saying she'd already bought tofu and cucumbers on the way home. That's when I realized that sometimes the most memorable dishes are the ones that taste fresh, feel effortless, and leave you wanting just one more bite.
How to Store and Meal Prep
I've learned to keep the components separate if I'm making this ahead. Store the dressed cucumbers and carrots in one container, the crispy tofu in another lined with paper towel, and the extra dressing in a small jar in the fridge. Everything stays fresh for up to two days, and you can assemble individual servings as you need them. The tofu can be gently reheated in a skillet or air fryer to bring back some of its crunch, though I've eaten it cold plenty of times and it's still delicious.
Serving Suggestions and Variations
This salad is incredibly flexible. I've served it over steamed jasmine rice for a fuller meal, tossed it with chilled soba noodles for a noodle salad, and plated it alongside grilled salmon when I wanted something light but satisfying. You can swap the tofu for grilled chicken or shrimp if you're feeding non-vegetarians, or add edamame and sliced radishes for extra crunch and color. A handful of crushed peanuts or cashews on top adds richness and texture, and a drizzle of chili crisp turns it into something with real heat.
Customizing the Dressing
The dressing is where you can really make this recipe your own. If you love tang, add an extra splash of rice vinegar or a squeeze of lime. For a richer, more umami-forward flavor, stir in a teaspoon of miso paste or a dash of fish sauce. I sometimes add a pinch of sugar if the yogurt is too tart, or swap the sriracha for sambal oelek when I want a different kind of heat. The key is to taste as you go and adjust until it feels balanced to you.
- For a nut-free version, skip any garnishes with peanuts or cashews and stick to sesame seeds.
- If you're avoiding soy, use coconut aminos in place of soy sauce and swap the tofu for marinated tempeh or chickpeas.
- Make it spicier by adding more sriracha to the dressing or topping with fresh sliced Thai chilies.
Save This salad has become one of those recipes I turn to when I want something that feels special but doesn't ask too much of me. It's bright, satisfying, and full of textures that keep every bite interesting.
Recipe Questions & Answers
- → How do I keep the tofu crispy?
Press the tofu for at least 15-20 minutes to remove moisture, then coat it in cornstarch before pan-frying. Cook in a single layer without overcrowding the pan, and add tofu to the salad just before serving to maintain crunch.
- → Can I make this vegan?
Absolutely. Use vegan mayonnaise and plant-based yogurt in the dressing, swap honey for maple syrup, and ensure your tofu is plain. The flavor and texture remain excellent.
- → Can I air-fry the tofu instead?
Yes. After marinating and coating with cornstarch, cook at 400°F for 12-15 minutes, shaking halfway through. The results are evenly crispy with less oil.
- → Why salt the cucumbers first?
Salting draws out excess water, keeping the cucumbers crunchy and preventing the dressing from becoming watery. Rinse lightly if you prefer less salt, then pat dry thoroughly.
- → How long does this keep?
The dressed salad keeps well for 2-3 days refrigerated, but the tofu loses crispness over time. Store components separately and combine just before eating for best texture.
- → What can I serve with this?
Enjoy over steamed jasmine rice, alongside chilled soba noodles, or as a refreshing side to grilled fish, chicken, or shrimp. Also excellent wrapped in lettuce cups.