Creamy Asian Cucumber Salad with Crispy Tofu

My neighbor once asked if I could bring something light and crunchy to her potluck, and I panicked because all I knew how to make well were heavy casseroles. I grabbed cucumbers, a brick of tofu, and started tossing things together based on what I remembered from a corner takeout spot. The tofu came out so golden and crispy that people kept asking if it was fried chicken. That salad taught me that texture, not complexity, is what makes a dish unforgettable.

I served this to my sister during a particularly hot July afternoon when neither of us wanted to turn on the oven. She sat at my counter in her bare feet, fanning herself with a magazine, and devoured two bowls without pausing. She said the ginger in the dressing woke her up better than coffee. Now every time the temperature climbs, she texts me asking if I have cucumbers.

Ingredients

• Extra-firm tofu (14 oz): Pressing it for the full 20 minutes makes all the difference in achieving that shatteringly crisp exterior.
• English or Persian cucumbers: English cucumbers have thinner skins and fewer seeds, so you can skip peeling and get straight to slicing.
• Cornstarch or potato starch: This is the secret to getting tofu golden and crunchy without breading or battering.
• Kewpie or regular mayonnaise: Kewpie is richer and slightly sweeter, but any mayo works if you add a pinch more sugar.
• Greek yogurt: It adds tang and body without making the dressing feel heavy or greasy.
• Rice vinegar: Milder and slightly sweeter than white vinegar, it keeps the dressing balanced and bright.
• Toasted sesame oil: A little goes a long way, this is for flavor, not frying.
• Fresh ginger and garlic: Grating them releases more juice and flavor than chopping ever could.
• Sriracha or chili sauce: Start with less, you can always add heat but you cannot take it back.
• Green onions, carrot, cilantro, and sesame seeds: These add color, crunch, and little bursts of flavor that make every bite different.

Instructions

Prepare and Press the Tofu:

Wrap the drained tofu in a clean towel, set a plate on top, and weigh it down with something heavy like a skillet or a few cans. Let it sit for 15 to 20 minutes so the tofu firms up and can actually crisp instead of steam.

Slice and Salt the Cucumbers:

Slice your cucumbers thin and toss them with a teaspoon of salt in a colander. Let them sit while the tofu presses, this pulls out the water that would otherwise dilute your dressing into a sad puddle.

Make the Creamy Asian Dressing:

Whisk together mayo, yogurt, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha until smooth. Add water one tablespoon at a time until it is pourable but still clings to a spoon.

Marinate the Tofu:

Pat the pressed tofu completely dry, cut it into bite-sized cubes, and toss with soy sauce, rice vinegar, and sesame oil. Let it sit for 10 to 15 minutes, turning the cubes once or twice so they soak up the marinade evenly.

Coat and Crisp the Tofu:

Sprinkle cornstarch over the marinated tofu and toss until every piece is lightly dusted. Heat a few tablespoons of neutral oil in a nonstick or cast-iron skillet over medium-high heat, add the tofu in a single layer without crowding, and let it sit untouched for 3 to 5 minutes before turning to crisp all sides.

Finish the Cucumber Salad Base:

Squeeze the salted cucumbers gently with your hands or pat them dry with paper towels. Toss them in a large bowl with carrot matchsticks, green onion whites, and half the green tops, plus any fresh herbs you are using.

Dress the Salad:

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

Combine with Crispy Tofu:

Right before serving, fold the crispy tofu into the dressed salad so it stays crunchy and does not get soggy sitting in the dressing.

Garnish and Serve:

Transfer everything to a serving bowl, sprinkle with the remaining green onion tops, toasted sesame seeds, and extra herbs. Drizzle with chili oil if you like heat, and serve with lime wedges on the side for squeezing.

Pin It

One evening I made this for myself after a long day and ate it straight from the mixing bowl while standing at the counter. The contrast between the cool cucumbers and the warm, crispy tofu felt like exactly what my body needed. I realized then that some meals do not need an occasion, they just need to taste alive.

How to Get the Crispiest Tofu Every Time

The trick is not just pressing the tofu, it is making sure every piece is completely dry before you coat it in starch. I learned this after ruining two batches in a row because I got impatient and skipped the final pat-down. Use paper towels to blot each cube after marinating, then toss them in cornstarch and let them sit for a minute before they hit the pan. That brief rest lets the starch adhere and form a thin shell that crisps beautifully. If you are using an air fryer, shake the basket halfway through so all sides get even heat.

Adjusting the Dressing to Your Taste

The first time I made this dressing, I went too heavy on the sesame oil and it tasted like I was eating a bottle of perfume. Now I measure carefully and taste as I go, adding water to lighten it and sriracha to wake it up. If you want it tangier, add another splash of rice vinegar. If you want it richer, use all mayo instead of splitting it with yogurt. The dressing should coat the back of a spoon but still drizzle easily, if it is too thick, it will clump on the cucumbers instead of hugging them.

Make-Ahead and Storage Tips

You can slice and salt the cucumbers up to four hours ahead, just keep them in the fridge in a colander so they keep draining. The dressing holds for three days in a sealed jar, and the tofu can be crisped a few hours early and left at room temperature on a wire rack. Do not refrigerate the cooked tofu or it will lose its crunch. When you are ready to serve, toss the cucumbers with the dressing, fold in the tofu, and garnish.

• Store leftover salad and tofu separately so the tofu does not get soggy.
• Refresh leftover tofu by reheating it in a hot skillet for two minutes per side.
• Leftover dressing is excellent on grain bowls, shredded cabbage, or as a dip for raw vegetables.

Pin It

This salad has become my go-to whenever I want something that feels nourishing without weighing me down. It reminds me that good food does not have to be complicated, it just has to respect the ingredients and give them room to shine.

Recipe FAQs

→ How do I get the tofu extra crispy?

Press the tofu for 15-30 minutes to remove moisture, marinate briefly, then coat thoroughly in cornstarch before pan-frying. Cook undisturbed for 3-5 minutes per side to develop a golden crust.

→ Why salt the cucumbers before assembling?

Salting draws out excess water from the cucumbers, preventing the dressing from becoming watery and keeping the vegetables crunchy for hours.

→ Can I make this dish vegan?

Yes, use vegan mayonnaise, plant-based yogurt, and maple syrup instead of honey. The remaining ingredients are naturally plant-based.

→ How long does the salad stay fresh?

The dressed vegetables stay fresh for 1-2 days refrigerated. Add the crispy tofu just before serving to maintain its crunch.

→ Can I air-fry the tofu instead?

Absolutely, cook the marinated and coated tofu at 400°F for 12-15 minutes, shaking the basket halfway through for even crisping.

→ What can I serve with this salad?

Enjoy alongside steamed rice, chilled soba noodles, or as a protein-rich side to grilled fish or chicken for a complete meal.