Creamy Asian Cucumber Salad Crispy Tofu

The kitchen window was cracked open one humid July afternoon when I realized cucumbers could be more than watery filler. I had bought too many at the market, and they sat sweating in the crisper while I stared at a block of tofu I kept meaning to cook. That salad became dinner, then lunch the next day, then the thing I made every time someone said they were trying to eat lighter but still wanted something that felt like a meal.

I brought this to a potluck once, skeptical that anyone would care about cucumber salad next to pasta bakes and brownies. By the time I looked up from conversation, the bowl was empty and two people were asking if I had written the recipe down. One friend admitted she had never pressed tofu before and thought it sounded fussy, but she tried it the next week and texted me a photo of her golden cubes with three fire emojis.

Ingredients

• Extra-firm tofu: Pressing it is non-negotiable if you want crispy edges, the towel trick works but I have also just stacked heavy bowls on top with success.
• English or Persian cucumbers: English cucumbers have thinner skins and fewer seeds, Persian cucumbers are sweeter and crunchier, either works beautifully here.
• Rice vinegar: It has a gentler acidity than white vinegar and does not overpower the sesame and ginger.
• Toasted sesame oil: A little goes a long way, it adds that nutty warmth you can smell before you even taste it.
• Cornstarch or potato starch: This is what gives the tofu that shatteringly crisp shell, regular flour will not do the same job.
• Kewpie mayonnaise: It is richer and slightly sweeter than American mayo, but regular mayo works if you add a tiny pinch of sugar.
• Greek yogurt: It lightens the dressing and adds tang, swap it for more mayo if you want to keep it dairy-free.
• Fresh ginger and garlic: Grating them releases more flavor than chopping, and you avoid any harsh chunks.
• Sriracha or chili sauce: Adjust based on your heat tolerance, I like enough to feel a gentle tingle but not enough to distract from the other flavors.
• Sesame seeds: Toasting them in a dry pan for a minute or two makes them even nuttier and more fragrant.

Instructions

Press the Tofu:

Wrap the drained tofu in a clean kitchen towel and set something heavy on top, like a cast-iron skillet or a few cans. Let it sit for at least 15 minutes, the more water you remove, the crispier it will get.

Salt the Cucumbers:

Slice them thin and toss with salt in a colander, then let them sit while the tofu presses. This step pulls out excess moisture so your salad stays crunchy and the dressing does not get diluted.

Whisk the Dressing:

Combine mayo, yogurt, vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha in a bowl. Add water a splash at a time until it is creamy and pourable, taste it and adjust the heat or sweetness as you go.

Marinate the Tofu Cubes:

Cut the pressed tofu into bite-sized cubes and toss them gently in a mixture of soy sauce, rice vinegar, and sesame oil. Let them soak up the flavor for 10 minutes, turning them once or twice.

Coat and Fry:

Dust the marinated tofu with cornstarch until every piece is lightly coated, then fry in hot oil over medium-high heat. Let each side cook undisturbed for a few minutes so a golden crust forms, resist the urge to stir too early.

Prep the Vegetables:

Pat the salted cucumbers dry with paper towels, then toss them with carrot matchsticks, sliced green onions, and herbs if you are using them. The vegetables should feel crisp and dry before dressing.

Dress and Toss:

Pour most of the dressing over the cucumber mixture and toss gently, you can always add more but you cannot take it back. The salad should look glossy but not swimming.

Add the Tofu:

Fold the crispy tofu into the salad just before serving so it stays crunchy. If you add it too early, the moisture from the dressing will soften the coating.

Garnish and Serve:

Sprinkle with sesame seeds, extra green onions, and fresh herbs, then drizzle with chili oil if you like heat. Serve with lime wedges on the side for anyone who wants a little extra brightness.

Save

One evening my neighbor wandered over while I was plating this and asked what smelled so good. I handed her a fork and watched her face change after the first bite, the way people look when they realize something simple can also be exciting. She said it tasted like the kind of lunch you would order at a cafe and feel good about, but it came together in my kitchen in just over an hour.

How to Get the Tofu Extra Crispy

The secret is not just pressing the tofu but also making sure your pan is hot before the cubes go in. If the oil is not shimmering, the tofu will stick and steam instead of sear. I learned this after scraping sad, pale tofu off the bottom of my skillet one too many times. Now I wait until I see a faint ripple in the oil, then I add the tofu and do not touch it for at least three minutes. That patience is what creates the golden, crunchy shell that makes this salad feel indulgent instead of virtuous.

Make-Ahead and Storage Tips

You can press and marinate the tofu a few hours ahead, and the dressing keeps in the fridge for up to three days, which makes this salad easy to pull together on a busy weeknight. The cucumbers can be salted and drained in the morning, then stored in the fridge wrapped in paper towels until you are ready to assemble. I do not recommend dressing the salad more than an hour before serving, and always keep the tofu separate until the last possible moment. Leftovers are still good the next day, but the tofu will have softened, so I sometimes pop it back in a hot skillet for a minute to revive the crunch.

Serving Suggestions and Variations

This salad works as a light main dish on its own, but it is also fantastic alongside steamed jasmine rice or chilled soba noodles for something more filling. I have served it next to grilled salmon and roasted chicken thighs, and it always feels like the refreshing counterpoint the plate needs. You can swap the cucumbers for thinly sliced radishes or jicama if you want a different kind of crunch, and the tofu can be replaced with crispy chickpeas if you are cooking for someone who does not eat soy.

• Add a handful of shredded red cabbage for color and extra crunch.
• Toss in some chopped peanuts or cashews for richness and texture.
• Serve it in lettuce cups for a fun, hands-on presentation at a gathering.

Save

This salad has become one of those recipes I make without thinking, the kind that feels like muscle memory now. It is bright and satisfying and just interesting enough to feel special, even on a random Tuesday.

Recipe FAQs

→ How do I get the crispiest tofu?

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

→ Why salt the cucumbers before making the salad?

Salting draws out excess water from the cucumbers, keeping them crunchy and preventing the creamy dressing from becoming watery. After 15-20 minutes, simply pat them dry before combining with other ingredients.

→ Can I make this dish vegan?

Yes, use vegan mayonnaise, plant-based yogurt, and maple syrup or sugar instead of honey. The rest of the ingredients are naturally plant-based, making this easily adaptable for a vegan diet.

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

Absolutely. After marinating and coating with cornstarch, cook the tofu at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through for even crisping.

→ How long does this salad keep?

The dressed salad is best enjoyed immediately, as the cucumbers release moisture over time. Store components separately—the crispy tofu, dressed vegetables, and extra dressing in airtight containers—and combine within 1-2 days for best texture.

→ What can I serve with this cucumber salad?

This pairs beautifully with steamed jasmine rice, chilled soba noodles, or as a refreshing side alongside grilled fish, chicken, or shrimp. It also works well as part of a larger Asian-inspired spread.