Creamy Asian Cucumber Salad with Crispy Tofu

The moment I pulled that first batch of tofu from the pan, golden and crackling at the edges, I knew I'd figured something out. I had been trying for months to make tofu that didn't turn soggy the second it touched a sauce. This time, the pressing, the marinade, the cornstarch—it all clicked. The cucumbers were already salted and drained, sitting in a colander like little half-moons, and the dressing smelled so bright and gingery I couldn't stop tasting it off the spoon.

I made this for a small dinner party on a sweltering July evening when no one wanted anything heavy. I served it in a wide, shallow bowl with extra lime wedges and a little dish of chili crisp on the side. My friend who swears she doesn't like tofu asked for the recipe before dessert even arrived. The cucumbers stayed crisp, the tofu stayed golden, and the whole thing disappeared faster than I expected.

Ingredients

• Extra-firm tofu: Pressing it for the full 20 minutes makes all the difference, removing enough water so the cubes can actually crisp instead of steam in the pan.
• English or Persian cucumbers: Persian cucumbers are sweeter and have thinner skins, but English cucumbers work just as well if you slice them thin and salt them properly.
• Cornstarch or potato starch: This is what creates that shatteringly crisp coating on the tofu, potato starch gets even crispier if you have it on hand.
• Kewpie mayonnaise: It's richer and slightly sweeter than regular mayo, but any good-quality mayo works, especially if you're going dairy-free.
• Fresh ginger and garlic: Grating them finely releases their oils and flavor without leaving chunks, which keeps the dressing silky.
• Toasted sesame oil: A little goes a long way, it adds that deep, nutty aroma that makes the whole dish smell like your favorite takeout spot.
• Rice vinegar: It's milder and slightly sweeter than white vinegar, which keeps the dressing balanced and not too sharp.
• Green onions: Separating the whites and greens lets you cook with one and garnish with the other, adding layers of flavor and color.
• Sriracha or chili sauce: Start with one teaspoon and add more if you like heat, the dressing should have a gentle kick, not a punch.

Instructions

Press the Tofu:

Wrap the drained tofu in a clean kitchen towel and set a heavy skillet or a few cans on top. Let it sit for 15 to 20 minutes so the moisture drains out, this step is non-negotiable if you want crispy tofu.

Salt and Drain the Cucumbers:

Slice the cucumbers thin, toss them with a teaspoon of salt, and let them sit in a colander. After 15 minutes, you'll see a small pool of water beneath them, gently squeeze or pat them dry before adding to the salad.

Whisk the Dressing:

Combine the mayo, yogurt, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha in a bowl. Add water a tablespoon at a time until it's creamy and pourable, taste it and adjust the heat or sweetness to your liking.

Marinate the Tofu Cubes:

Mix soy sauce, rice vinegar, and sesame oil in a shallow dish, then toss in the pressed, cubed tofu. Let it sit for 10 to 15 minutes, turning the pieces once or twice so they soak up the marinade evenly.

Coat and Pan-Fry the Tofu:

Sprinkle cornstarch over the marinated tofu and toss until every piece is lightly dusted. Heat the oil in a nonstick skillet over medium-high heat, add the tofu in a single layer, and resist the urge to move it for at least 3 minutes, flip and repeat until all sides are golden and crispy.

Prep the Salad Base:

Pat the salted cucumbers completely dry, then toss them in a large bowl with the carrot matchsticks, green onion whites, and half the green tops. Add cilantro or mint if you're using it.

Dress the Vegetables:

Pour two-thirds of the dressing over the cucumber mixture and toss gently to coat. Taste a piece of cucumber and add more dressing if you want it creamier.

Add the Crispy Tofu:

Just before serving, fold the cooled tofu into the dressed salad. If you add it too early, the dressing will soften the crispy coating.

Garnish and Serve:

Transfer the salad to a platter, sprinkle with the remaining green onion tops, sesame seeds, and extra herbs. Drizzle with chili oil and serve with lime wedges on the side for squeezing.

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The first time I served this at a potluck, someone asked if I'd ordered it from a restaurant. I laughed and said no, but secretly I was thrilled. It's become my go-to whenever I want something that feels special but doesn't require me to hover over the stove. The crunch, the creaminess, the little bite of heat—it all works together in a way that makes people lean in for seconds.

Making It Your Own

You can swap the carrot for thinly sliced radishes or bell pepper if you want more color and crunch. I've also used shredded cabbage when I had it on hand, and it added a nice, sturdy bite. If you're not a fan of cilantro, fresh mint or Thai basil brings a completely different but equally delicious flavor. Sometimes I add a handful of chopped peanuts or cashews for extra richness and texture.

Storing and Serving

This salad keeps well in the fridge for up to two days, though I recommend storing the tofu separately if you want it to stay crispy. The cucumbers hold up surprisingly well thanks to the salting step, and the dressing clings without getting watery. I like to serve it alongside steamed jasmine rice or cold soba noodles, and it also pairs beautifully with grilled salmon or chicken if you're feeding a crowd.

Little Adjustments That Matter

If you want a lighter version, use more yogurt and less mayo, the dressing will be tangier and a bit thinner, but just as delicious. For a richer, more indulgent version, go all mayo, especially if you can find Kewpie. If you have an air fryer, you can cook the tofu at 400°F for about 12 to 15 minutes, shaking the basket halfway through, and it comes out just as crispy with less oil.

• Taste the dressing before you add it to the salad, adjusting the sriracha, honey, or vinegar to match your mood.
• Use a mix of white and black sesame seeds for a prettier garnish that also adds a subtle nutty depth.
• If you like serious heat, drizzle the finished salad with chili crisp or a spoonful of sambal oelek.

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This salad has a way of turning a regular weeknight into something a little more interesting. It's bright, satisfying, and just involved enough to make you feel like you cooked something real.

Recipe Questions & Answers

→ How do I keep cucumbers crunchy in the salad?

Salt the sliced cucumbers and let them sit for 15-20 minutes in a colander. This draws out excess water. Pat them dry before tossing with dressing to maintain crispness.

→ What makes the tofu extra crispy?

Press tofu for 15-30 minutes to remove moisture, marinate briefly, then coat evenly in cornstarch before pan-frying. Cook in a single layer without overcrowding the pan, turning occasionally for golden crunch on all sides.

→ Can I make this dish vegan?

Absolutely. Use vegan mayonnaise, plant-based yogurt, and maple syrup instead of honey in the dressing. Ensure your soy sauce or tamari is vegan-friendly.

→ How long does the dressing keep?

The creamy sesame-ginger dressing keeps refrigerated in an airtight container for up to 5 days. The flavors actually develop and improve after a day. Whisk before using as it may separate slightly.

→ Can I use an air fryer for the tofu?

Yes. Cook marinated, cornstarch-coated tofu at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through. The results are beautifully crispy with less oil than pan-frying.

→ What can I serve alongside this salad?

Pair with steamed jasmine rice, chilled soba noodles, or serve as a refreshing side to grilled fish, chicken, or beef. It also stands alone as a light vegetarian main course.