Creamy Asian Cucumber Salad Crispy Tofu

My roommate burst through the door one sweltering August evening with a bag full of cucumbers from her mom's garden and a block of tofu she swore she'd finally learn to make crispy. We stood barefoot on the kitchen tile, windows open, fan rattling, and improvised this salad with whatever was in the fridge. The tofu came out golden and crunchy, the cucumbers stayed cold and snappy, and the creamy sesame dressing pulled it all together in a way that made us forget how hot it was. We ate it straight from the bowl with chopsticks, laughing at how something so simple could feel this satisfying.

I made this for a potluck where half the table was vegan and the other half was skeptical of tofu. By the time I looked up from chatting, the bowl was empty and someone was asking if I had more in the car. One friend admitted she'd never liked tofu until that moment, and another asked if I could teach her the trick to getting it that crispy. It became my go-to for gatherings after that, the dish I knew would surprise people and actually get finished.

Ingredients

• Extra-firm tofu: Pressing it well is the secret to crispiness, so don't skip that step or rush it.
• Cornstarch: This creates a light, crunchy coating that stays crisp even after tossing with the salad.
• English or Persian cucumbers: Thin-skinned and less watery, they stay crunchy longer and don't need peeling.
• Rice vinegar: Adds a gentle tang that balances the richness of the dressing without overwhelming the vegetables.
• Toasted sesame oil: A little goes a long way, it brings a nutty warmth that ties the whole dish together.
• Kewpie or regular mayonnaise: Kewpie has a slight sweetness and silkiness, but regular mayo works beautifully too.
• Greek yogurt: Adds creaminess and a subtle tang, you can swap it for more mayo if you want it dairy-free.
• Fresh ginger and garlic: Grating them finely releases their oils and blends smoothly into the dressing.
• Sriracha or chili sauce: Adjust to your heat preference, it adds a gentle kick without overpowering the other flavors.
• Toasted sesame seeds: A final sprinkle adds texture and a toasted, nutty finish that makes the dish feel complete.

Instructions

Prepare and Press the Tofu:

Wrap the tofu in a clean kitchen towel, set a plate on top, and weigh it down with something heavy like a skillet or a couple of cans. Let it sit for 15 to 20 minutes so the excess moisture drains out, this is what makes it crisp up beautifully later.

Slice and Salt the Cucumbers:

Slice the cucumbers thin, toss them in a colander with a teaspoon of salt, and let them sit while the tofu presses. The salt draws out water so your salad stays crunchy and the dressing doesn't get watery.

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, then taste and adjust the heat or sweetness to your liking.

Marinate the Tofu:

Pat the pressed tofu dry, cut it into bite-sized cubes, and toss it gently in a mix of soy sauce, rice vinegar, and sesame oil. Let it sit for 10 to 15 minutes, turning occasionally so every piece soaks up the flavor.

Coat and Crisp the Tofu:

Sprinkle cornstarch over the marinated tofu and toss until each piece is lightly coated. Heat a few tablespoons of neutral oil in a skillet over medium-high, add the tofu in a single layer, and let it cook undisturbed for a few minutes before turning to crisp all sides, about 10 to 12 minutes total.

Finish the Cucumber Salad Base:

Gently squeeze or pat the salted cucumbers 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 like a fresh, herby note.

Dress the Salad:

Pour about two-thirds of the dressing over the vegetables and toss gently to coat. Add more if you want it creamier, but hold back a bit so the salad doesn't get soggy.

Combine with Crispy Tofu:

Right before serving, fold the crispy tofu into the dressed salad so it stays crunchy. If you toss it too early, it'll soften from the moisture.

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 a bright, tangy finish.

Pin It

One Sunday afternoon, I packed this salad in a container and brought it to the park with a blanket and a book. I ate it slowly under a tree, the crunch of cucumbers and tofu mixing with the hum of voices and distant music. It wasn't fancy or Instagram-worthy, just a bowl of something fresh and satisfying that made me feel good. That's when I realized this salad wasn't just a recipe, it was the kind of food that made ordinary moments feel a little more intentional.

How to Get Tofu Really Crispy

The secret is in the prep, not a magic ingredient. Press the tofu longer than you think you need to, pat it completely dry, and make sure your pan is hot before the tofu goes in. Don't crowd the pan or the pieces will steam instead of crisp. If you have an air fryer, toss the coated tofu in at 400 degrees for about 12 to 15 minutes, shaking halfway through, and you'll get an even crispier result with less oil.

Making It Ahead Without Losing Freshness

You can prep the cucumbers, carrots, and dressing a day in advance and store them separately in the fridge. The tofu is best cooked the day you plan to serve it, but if you need to make it ahead, reheat it in a hot oven or air fryer for a few minutes to bring back the crunch. Toss everything together right before eating so the textures stay distinct and the salad feels vibrant. Leftovers keep well for a day or two, though the tofu will soften slightly.

Serving Suggestions and Variations

This salad shines on its own, but it also pairs beautifully with steamed jasmine rice, chilled soba noodles, or alongside grilled salmon or chicken. I've added shredded cabbage, thinly sliced bell peppers, and even snap peas when I had them on hand. For extra richness, drizzle with chili crisp or a spoonful of peanut butter thinned with lime juice. If you want more protein, toss in edamame or serve it over quinoa for a heartier meal.

• Try adding thinly sliced radishes or jicama for extra crunch and a peppery bite.
• Swap cilantro for Thai basil or mint to change up the herbal notes.
• For a spicier kick, mix in sliced fresh chilies or a spoonful of gochugaru with the dressing.

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This salad has a way of surprising people who think they don't like tofu or that salads can't be filling. It's become one of those recipes I turn to when I want something light but satisfying, fresh but comforting, simple but full of flavor.

Recipe Questions & Answers

→ How do I get the crispiest tofu possible?

Press the tofu for at least 15-20 minutes, or up to 30 minutes for extra crispiness. Use extra-firm tofu, coat evenly in cornstarch after marinating, and pan-fry in a single layer without overcrowding. Let each side cook undisturbed for 3-5 minutes to develop a golden crust before turning.

→ Why should I salt the cucumbers before making the salad?

Salting cucumbers draws out excess water through osmosis, preventing your dressing from becoming watered down. This step ensures the vegetables maintain their crunch and the creamy dressing stays velvety rather than separating. After 15-20 minutes, simply pat them dry before combining with the dressing.

→ Can I make this dish vegan?

Absolutely. Use vegan mayonnaise, plant-based yogurt, and maple syrup or sugar instead of honey. Ensure your sriracha and other condiments are vegan-friendly. The rest of the ingredients—including tofu, vegetables, and sesame oil—are naturally plant-based.

→ Can I use an air fryer instead of pan-frying the tofu?

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

→ How long will this salad stay fresh?

For best results, assemble just before serving to maintain tofu crispiness. You can prepare components separately up to a day ahead: press and marinate tofu, salt and drain cucumbers, and whisk the dressing. Store everything in airtight containers in the refrigerator, then combine and garnish when ready to serve.

→ What can I serve with this cucumber salad?

This dish shines alongside steamed jasmine rice, chilled soba noodles, or as a protein-rich accompaniment to grilled fish or chicken. It's substantial enough for a standalone lunch, especially topped with extra herbs and a drizzle of chili crisp for added heat and crunch.