Creamy Asian Cucumber Salad with Crispy Tofu

The crunch of a perfectly salted cucumber against the yielding bite of golden tofu is something I didn't expect to crave until a rainy Tuesday when I threw together what I thought was just leftover produce. My kitchen smelled like toasted sesame and ginger, and I kept sneaking bites straight from the bowl while the tofu cooled on the counter. By the time I plated it, half the batch was already gone. That accidental lunch became this recipe, and now it's the dish I make when I need something bright, filling, and unapologetically satisfying.

I served this to friends who claimed they didn't like tofu, and they went quiet for a solid minute after the first bite. One of them asked if I'd fried it in something secret, convinced there was a trick I wasn't sharing. The truth is just patience and a hot pan, but I let them think I was holding out. We ended up eating it straight from the serving bowl, passing forks around, and I realized this dish doesn't need a table setting to feel special.

Ingredients

• Extra-firm tofu: Pressing it for the full 20 minutes makes all the difference, turning spongy blocks into something that can actually crisp up and hold its shape under heat.
• English or Persian cucumbers: Their thin skins and few seeds mean you can slice them without peeling or seeding, and they stay crunchy even after salting.
• Rice vinegar: It's gentler than white vinegar, adding tang without sharpness, and it shows up twice here because it just works.
• Toasted sesame oil: A little goes a long way, this is the aroma that makes the whole dish smell like your favorite noodle spot.
• Mayonnaise and Greek yogurt: Together they create a dressing that's creamy but not heavy, and if you use Kewpie mayo, you'll understand why people are obsessed with it.
• Fresh ginger and garlic: Grating them fine releases their oils and flavor without leaving chunks, they melt into the dressing and wake everything up.
• Cornstarch: This is your secret weapon for crispy tofu, it forms a delicate shell that shatters when you bite into it.
• Sesame seeds: Toasting them first makes them nutty and fragrant, and they add a final textural note that ties the whole bowl together.

Instructions

Press the Tofu:

Wrap the drained tofu in a clean kitchen towel and set a skillet or heavy plate on top, letting gravity do the work for 15 to 20 minutes. You'll see a surprising amount of liquid pool around it, and that's exactly what you want gone.

Salt the Cucumbers:

Slice them thin and toss with salt in a colander, then walk away for 15 minutes. This step pulls out water that would otherwise dilute your dressing and make everything soggy by the second serving.

Whisk the Dressing:

Combine mayo, yogurt, vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha in a bowl, then add water a spoonful at a time until it's pourable but still clings to a spoon. Taste it now and adjust, because this is your chance to make it yours.

Marinate the Tofu:

Cut the pressed tofu into cubes and toss them gently in a mix of soy sauce, rice vinegar, and sesame oil, letting them sit for 10 minutes. They'll soak up just enough flavor to taste seasoned all the way through.

Coat and Fry the Tofu:

Dust the marinated cubes with cornstarch, shake off the excess, and lay them in hot oil without crowding the pan. Let them sit untouched for a few minutes per side, resisting the urge to move them, and they'll reward you with a golden, crackling crust.

Prep the Vegetables:

Pat the salted cucumbers dry, then toss them with carrot matchsticks, sliced green onions, and fresh herbs if you're using them. The vegetables should feel crisp and almost squeaky when you handle them.

Dress the Salad:

Pour most of the dressing over the vegetables and toss gently, adding more if you want it creamier. The dressing should coat everything without pooling at the bottom of the bowl.

Add the Tofu:

Fold the cooled, crispy tofu into the salad just before you're ready to eat. If you add it too early, it'll lose its crunch, and that textural contrast is half the magic.

Garnish and Serve:

Scatter sesame seeds, extra green onions, and herbs over the top, then drizzle with chili oil if you like heat. Serve it with lime wedges on the side so everyone can squeeze their own.

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I started making double batches of the tofu after my partner began eating it straight from the pan before I could even assemble the salad. Now I fry extra and keep it in a container, snacking on cold, crispy cubes throughout the week like the world's best protein-packed chips. This dish has become more than dinner, it's the thing we make on hot nights when turning on the oven feels impossible, and it's the lunch I look forward to when I need something that feels both virtuous and indulgent.

Choosing Your Cucumbers

English cucumbers are my go-to because they're long, consistent, and their thin skins don't need peeling, which saves time and keeps more texture in the salad. Persian cucumbers work beautifully too, especially if you find them at a farmers market where they're often crisper and more flavorful than their supermarket cousins. Regular cucumbers can work in a pinch, but you'll want to peel them and scoop out the seeds with a spoon, otherwise they can turn the dressing watery and bitter.

Making It Your Own

I've added everything from thinly sliced radishes to shredded red cabbage, and the salad holds up to almost any crunchy vegetable you have on hand. If you want more protein, toss in some edamame or shredded rotisserie chicken, though that moves it away from vegetarian territory. For extra richness, a spoonful of tahini whisked into the dressing adds a nutty depth that makes the whole thing taste even more complex. Sometimes I'll swap cilantro for Thai basil or mint, and each herb shifts the flavor just enough to keep the recipe from ever feeling boring.

Storing and Serving Tips

The dressed salad keeps for about a day in the fridge, though the cucumbers will start to soften and release more water as time goes on. I prefer to store the components separately, keeping the dressing, vegetables, and tofu in their own containers, then assembling each serving fresh. The tofu reheats beautifully in a hot skillet or toaster oven, regaining most of its crispness in just a few minutes.

• Serve it over steamed jasmine rice or chilled soba noodles to make it a full meal.
• Pack it in a wide, shallow container for lunch so the tofu doesn't get buried and soggy under the vegetables.
• Drizzle any leftover dressing over roasted vegetables or use it as a dip for raw snap peas and carrots.

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This salad has a way of turning a regular weeknight into something that feels intentional and alive, like you took the time to cook for yourself even when you didn't have much time at all. I hope it becomes one of those recipes you make without thinking, the kind that fits into your life instead of demanding you rearrange everything around it.

Recipe Questions & Answers

→ How do I get the tofu really crispy?

Press the tofu for at least 15-20 minutes to remove excess moisture, then marinate before coating in cornstarch. Pan-fry in a single layer without overcrowding, cooking undisturbed for 3-5 minutes on each side until golden and crispy all around.

→ Can I make this ahead of time?

Prepare the dressing and crispy tofu up to a day in advance. Store the tofu at room temperature uncovered to maintain crispness. Salt and drain the cucumbers ahead, but toss everything together just before serving to keep the textures perfect.

→ What can I use instead of mayonnaise?

For a lighter version, use all Greek yogurt or plant-based yogurt. For richness without mayo, try silken tofu blended with a little lemon juice and sesame oil. Cashew cream also works beautifully for a dairy-free creamy base.

→ Is this salad spicy?

The sriracha adds mild heat that you can adjust to taste. Start with 1 teaspoon for gentle warmth, or increase to 2 teaspoons for more spice. You can also omit it entirely for a milder dish, or add chili crisp at the end for extra kick.

→ Can I air-fry the tofu instead?

Absolutely! After marinating and coating with cornstarch, arrange the tofu in a single layer in your air fryer. Cook at 400°F (200°C) for 12-15 minutes, shaking halfway through for even crisping. The result is perfectly golden with less oil.

→ What else can I add to this salad?

Thinly sliced radishes, bell peppers, or snap peas add extra crunch. Edamame, shredded cabbage, or cooked soba noodles make it more substantial. Try topping with crushed peanuts, cashews, or fried shallots for added texture and flavor.