Save to Pinterest My roommate used to keep a brick of tofu in the fridge for weeks, untouched, until one sweltering July afternoon when I decided to stop ordering takeout and actually use it. I had cucumbers going soft and a jar of mayo that needed purpose. What came together was this bright, crunchy, creamy bowl that tasted like the kind of thing you'd pay too much for at a trendy lunch spot. Now it's my go-to whenever I want something that feels light but filling, especially when the heat makes anything heavy seem impossible.
I made this for a small dinner party once, and my friend who claims to hate salads ate two bowls. She kept asking what was in the dressing, convinced there was some secret ingredient. It was just the combination of tangy rice vinegar, nutty sesame oil, and that little kick of sriracha that made everything sing. Watching her go back for more was all the proof I needed that this recipe was a keeper.
Ingredients
- Extra-firm tofu: Pressing it properly is non-negotiable if you want crispy edges instead of sad, rubbery cubes that steam instead of sear.
- English or Persian cucumbers: These have thinner skins and fewer seeds, so they stay crunchy even after sitting in the dressing for a bit.
- Cornstarch or potato starch: This is the secret to that shatteringly crisp coating on the tofu, way better than flour which gets gummy.
- Mayonnaise: Kewpie is richer and slightly sweeter, but regular mayo works fine, and vegan mayo makes this completely plant-based without losing creaminess.
- Rice vinegar: It's milder and slightly sweet compared to white vinegar, which would be too harsh and overpower the delicate cucumber flavor.
- Toasted sesame oil: A little goes a long way, adding that warm, nutty depth that makes the dressing taste complex and restaurant-quality.
- Fresh ginger and garlic: Grating them finely releases their oils and flavor without leaving chunky bits that overpower any single bite.
- Sriracha or chili sauce: Adjust this to your heat tolerance, but even a little adds brightness and keeps the creamy dressing from feeling too heavy.
- Green onions: Using both the white and green parts gives you a mild sharpness and a pop of color that makes the salad look as good as it tastes.
- Toasted sesame seeds: They add a subtle crunch and a nutty finish that ties the whole dish together visually and texturally.
Instructions
- Prepare and Press the Tofu:
- Wrap the tofu in a clean towel, set a plate on top, and weigh it down with something heavy like a cast-iron skillet or a few cans. Let it sit for at least 15 minutes so the excess water drains out, which is the only way to get truly crispy tofu.
- Slice and Salt the Cucumbers:
- Slice the cucumbers thin and toss them with salt in a colander. This draws out the water that would otherwise dilute your dressing and make everything soggy within minutes.
- Make the Creamy Asian Dressing:
- Whisk together the mayo, yogurt, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha until smooth. Add water a tablespoon at a time until it's pourable but still clings to a spoon.
- Marinate the Tofu:
- Cut the pressed tofu into bite-sized cubes and toss them in a mixture of soy sauce, rice vinegar, and sesame oil. Let them sit for 10 minutes, turning them once or twice so every piece gets flavor.
- Coat and Crisp the Tofu:
- Sprinkle cornstarch over the marinated tofu and toss until each piece is lightly dusted. Heat oil in a nonstick skillet over medium-high heat, add the tofu in a single layer, and resist the urge to move them until they release easily and turn golden brown, about 3 to 5 minutes per side.
- Finish the Cucumber Salad Base:
- Squeeze the salted cucumbers gently to remove the water, then pat them dry with paper towels. Toss them in a large bowl with the carrot matchsticks, green onion whites, and fresh herbs if you're using them.
- Dress the Salad:
- Pour most of the dressing over the cucumber mixture and toss gently to coat. Start with less and add more as you go, because you can always add dressing but you can't take it away.
- Combine with Crispy Tofu:
- Right before serving, fold the crispy tofu into the salad gently so the pieces stay intact and don't lose their crunch.
- Garnish and Serve:
- Transfer to a serving bowl, sprinkle with the remaining green onion tops, toasted sesame seeds, and any extra herbs. Drizzle with chili oil if you like heat, and serve with lime wedges on the side for squeezing.
Save to Pinterest One evening I packed this salad for lunch the next day, and by noon the cucumbers were still snappy and the tofu had stayed crispy because I kept them separate until the last moment. My coworker leaned over and said it smelled like the best kind of takeout, and I realized that's exactly what this is: homemade food that feels special without any fuss. It's the kind of dish that makes you feel capable and a little bit smug.
Make It Your Own
This salad is forgiving and adaptable, so feel free to swap in whatever vegetables you have on hand. Thinly sliced radishes add a peppery crunch, snap peas bring sweetness, and even shredded cabbage works if you want more bulk. I've added mango cubes when I had one getting too ripe, and the sweetness played beautifully against the tangy dressing. If you're not into tofu, crispy chickpeas or even shredded rotisserie chicken make great substitutes.
Storing and Meal Prep
If you're planning to make this ahead, keep the components separate until you're ready to eat. The cucumbers and dressing can hang out together in the fridge for a day, but store the crispy tofu in an airtight container at room temperature or reheat it briefly in a hot skillet to bring back the crunch. I've found that prepping everything on Sunday and assembling individual servings throughout the week makes lunches feel less like an afterthought. The dressing keeps for up to five days and actually tastes better after the flavors meld overnight.
Serving Suggestions
This salad shines on its own, but it also plays well with others. Serve it alongside steamed jasmine rice for a light but complete meal, or pile it on top of chilled soba noodles for something more substantial. It's fantastic next to grilled salmon or chicken if you're feeding a crowd with mixed preferences. On hotter days, I've even eaten it straight from the bowl with chopsticks while standing at the counter, and it felt like exactly the right thing.
- For extra heat, drizzle chili crisp or Lao Gan Ma over the top right before serving.
- Lime wedges on the side add a bright, citrusy pop that cuts through the creaminess.
- If you have leftover herbs like Thai basil or mint, tear them over the finished salad for a fresh, aromatic lift.
Save to Pinterest This salad has become my answer to the question of what to make when I want something that feels indulgent but won't weigh me down. It's bright, satisfying, and just a little bit addictive, the kind of recipe that makes you feel good about cooking and even better about eating.
Recipe Questions & Answers
- → Can I make this ahead of time?
Prepare the dressing and crispy tofu up to 1 day ahead, storing separately. Slice and salt cucumbers no more than 2 hours before serving to maintain crunch. Combine everything just before serving for best texture.
- → How do I keep the tofu extra crispy?
Press the tofu for at least 20 minutes to remove moisture, coat thoroughly with cornstarch, and don't overcrowd the pan. Cook undisturbed until golden on each side. Add tofu to the salad right before serving to prevent sogginess.
- → Can I use regular cucumbers instead of English cucumbers?
Yes, but peel and seed regular cucumbers first as they have thicker skins and more seeds. You'll need about 3-4 medium regular cucumbers to equal 2 large English cucumbers.
- → What can I substitute for the mayonnaise?
Use additional Greek yogurt for a lighter version, or try tahini mixed with a bit of water for a nutty alternative. Vegan mayo works perfectly for dairy-free diets.
- → How spicy is this salad?
The heat level is customizable. Start with 1 teaspoon of sriracha in the dressing and adjust to taste. You can omit it entirely for a mild version or add chili crisp at the end for extra kick.
- → Can I bake the tofu instead of pan-frying?
Absolutely. Arrange coated tofu on a parchment-lined baking sheet and bake at 425°F (220°C) for 25-30 minutes, flipping halfway through, until golden and crispy on all sides.