Creamy Asian Cucumber with Crispy Tofu

I discovered this salad on a sweltering afternoon when my fridge felt too warm and my appetite too small for anything heavy. A block of tofu caught my eye, and I remembered how my neighbor had raved about getting crispy tofu to actually stay crispy. That day, something clicked—the combination of cool, salted cucumbers and a creamy sesame dressing with golden tofu cubes became my go-to answer for lunch without apology. Now I make it whenever I need something that feels both nourishing and alive on the plate.

I made this for a potluck last summer and watched it disappear before the main course even arrived. Someone asked for the recipe while still chewing, and I realized then that this wasn't just a salad—it was the kind of dish that makes people pause and actually taste what's in front of them. That moment taught me the power of a simple plate done right.

Ingredients

• Extra-firm tofu, 14 oz (400 g), drained and pressed: Pressing removes moisture so it can actually crisp up instead of steaming; I learned this the hard way after years of soggy tofu.
• Low-sodium soy sauce or tamari, 1 ½ tbsp (for tofu): Tamari works beautifully if you're avoiding gluten, and it seasons the tofu deeply before frying.
• Rice vinegar, 1 tbsp (for tofu): This adds brightness and helps the marinade penetrate the tofu without overpowering it.
• Toasted sesame oil, 1 tsp (for tofu): Toasted sesame oil is essential here—regular sesame oil tastes thin and flat by comparison.
• Cornstarch or potato starch, 2 tbsp: The secret to that crispy exterior; it creates a delicate, crunchy coating that stays put.
• Neutral oil for pan-frying, 2–3 tbsp: Avocado or grapeseed oil handles high heat better than olive oil and won't smoke your kitchen out.
• English or Persian cucumbers, 2 large or 4–5 small: English cucumbers are less watery and have smaller seeds, so you get more crunch and less sogginess.
• Salt for salting cucumbers, 1 tsp: This draws out excess water and concentrates the cucumber flavor—it's the step that keeps the salad crisp hours later.
• Green onions, 3, thinly sliced: Separating whites from greens means you can cook the milder whites slightly and add the fresh greens at the end for brightness.
• Carrot, 1 medium, cut into matchsticks: Cut them thin so they're actually pleasant to eat and add sweetness without crunch overload.
• Fresh cilantro or mint, 2 tbsp, roughly chopped: Either works, though mint feels more summery and cilantro more savory; don't skip this if you have it.
• Toasted sesame seeds, 2 tsp, for garnish: Buy these already toasted—they're fragrant and add a nutty finish that raw seeds just can't match.
• Mayonnaise, 2 tbsp: Kewpie mayo has more egg yolk and less acid, so it creates a silkier dressing, but regular mayo works perfectly fine.
• Greek yogurt or plain unsweetened yogurt, 2 tbsp: This adds tang and body without the heavy richness of all mayo; use extra mayo if you're avoiding dairy.
• Rice vinegar, 1 ½ tbsp (for dressing): It's gentler and slightly sweet compared to white vinegar, which would make the dressing taste harsh.
• Soy sauce or tamari, 2 tsp (for dressing): This is umami—the savory depth that makes people wonder what you put in the dressing.
• Toasted sesame oil, 1 tsp (for dressing): A little goes a long way; toasted sesame oil is potent and aromatic, almost nutty.
• Honey, sugar, or maple syrup, 1 tsp: Just enough sweetness to balance the heat and acidity without making it taste like dessert dressing.
• Garlic clove, 1 small, finely grated: Grating instead of mincing releases the oils more evenly, so no harsh garlic chunks surprise you.
• Fresh ginger, 1 tsp, finely grated: This brightens everything and adds a subtle warmth that makes the dressing taste sophisticated.
• Sriracha or Asian-style chili sauce, 1–2 tsp: Start with less and taste as you go—heat levels vary wildly between brands and personal preference.
• Water, 1–2 tbsp, as needed: This thins the dressing to the right consistency; add it slowly so you don't overshoot and end up with something runny.

Instructions

Press the tofu like your kitchen depends on it:

Wrap the drained tofu in a clean kitchen towel or paper towels, set a plate on top, and weight it down with a can or cast-iron skillet. The longer you press—up to 30 minutes—the crispier your tofu will become, so don't rush this step.

Salt and drain the cucumbers while tofu presses:

Slice your cucumbers into thin, even rounds (about ⅛ inch thick so they soften evenly), place them in a colander, sprinkle salt over them, and let them sit for 15–20 minutes. This removes excess water that would otherwise dilute your dressing and make everything soggy.

Whisk the creamy dressing into silky existence:

In a bowl, combine mayo, yogurt, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha, whisking until completely smooth. Add water one tablespoon at a time until the dressing flows like silk but still coats the back of a spoon—taste and adjust heat and salt to your preference.

Give the tofu a flavor bath:

Mix soy sauce, rice vinegar, and sesame oil in a small bowl, then pat your pressed tofu dry and cut it into ½–¾ inch cubes. Pour the marinade over the tofu and let it sit for 10–15 minutes, turning occasionally so every piece gets seasoned.

Coat and sear until golden and crispy:

Sprinkle cornstarch over the marinated tofu and toss until evenly coated, then heat neutral oil in a skillet over medium-high heat until it shimmers. Working in a single layer with space between pieces, cook the tofu undisturbed for 3–5 minutes until the bottom turns golden, then turn and cook 5–7 minutes more until all sides are crispy and caramelized. Transfer to a paper towel–lined plate to cool while it crisps further.

Dry and combine the cucumber base:

Once the cucumbers have released their water, gently squeeze or pat them dry with paper towels, then toss them in a large mixing bowl with carrot matchsticks, green onion whites, and half the green tops. Add any fresh herbs you're using and give it a gentle toss.

Dress gently and taste as you go:

Pour about two-thirds of your dressing over the salad and toss gently to coat everything evenly, then add more dressing if you want it creamier. Taste and adjust seasoning—sometimes that last pinch of salt or squeeze of lime makes all the difference.

Add the tofu at the last possible moment:

Gently fold the crispy tofu into the dressed salad just before serving so it stays crunchy instead of softening into the dressing. This is the moment where you'll actually hear the satisfying bite when you eat it.

Garnish like you mean it and serve:

Transfer to a serving platter, scatter the remaining green onion tops and toasted sesame seeds over the top, add fresh herbs if you have them, and drizzle with chili oil or chili crisp for an extra hit of heat and flavor. Set lime wedges alongside so people can brighten their bowl as they eat.

Save

I remember my mom tasting this and saying it reminded her of something she ate once in a restaurant, but fresher and more honest. That's when I understood that sometimes the best meals aren't about fancy techniques or exotic ingredients—they're about respecting each component and letting it shine.

The Crispy Tofu Game

Crispy tofu changed my entire relationship with plant-based cooking. Before this, I thought tofu was either a rubbery problem or something that required deep-frying and a ton of oil. The breakthrough came when I realized that cornstarch creates a delicate, crunchy exterior without the heaviness of a full fry, and that pressing and marinating transform it from bland to genuinely delicious. The key is not moving it around too much in the pan—let it sit and get golden on one side, then turn it deliberately.

Why Salting Cucumbers Changes Everything

For years, I made salads and wondered why the dressing turned watery by dinner. Then I started salting my cucumbers and letting them release their water before mixing anything together, and suddenly my salads stayed crisp and creamy for hours. It feels like an extra step, but it's actually the opposite—it's preventing future problems instead of trying to fix them later. Your dressing stays dressing instead of becoming vegetable juice, and you get to enjoy your salad at its best.

Dressing Flexibility and Balance

This dressing is forgiving because it's built on ratios you can adjust based on what you have and how you feel. More yogurt makes it lighter, more mayo makes it richer, extra ginger adds heat, and lime juice or vinegar can replace the other when you're out. The real magic is balancing sweet, salty, sour, and hot—taste constantly and trust your palate instead of just following measurements exactly. Some days you want it creamy and mellow, other days you want it punchy and bright, and the same base dressing can be both.

• Use Kewpie mayo if you can find it—the extra richness makes the dressing taste like it came from a professional kitchen.
• Don't skip the ginger and garlic even if you're in a hurry; they're the difference between good and actually memorable.
• Make the dressing ahead and let the flavors meld in the fridge for an hour if you have time—it gets smoother and more integrated.

Save

This salad is my answer to days when I want something that tastes like summer and feels like taking care of myself at the same time. Make it once and it becomes part of your rotation for life.

Recipe FAQs

→ How do I get the crispiest tofu?

Press the tofu for at least 20 minutes to remove excess moisture, then marinate briefly before coating with cornstarch. Cook in a single layer without overcrowding the pan, and let each side develop a golden crust before turning. The tofu continues crisping as it cools on paper towels.

→ Can I make this ahead of time?

Prepare the dressing and crispy tofu up to a day in advance, storing them separately. Salt and drain the cucumbers ahead, but wait to toss everything together until just before serving. This keeps the tofu crunchy and prevents the salad from becoming watery.

→ What makes this dressing special?

The combination of mayonnaise and Greek yogurt creates a silky, creamy base that's lighter than traditional Asian dressings. Fresh ginger, garlic, and toasted sesame oil add depth, while rice vinegar provides brightness. Sriracha brings gentle heat that complements rather than overpowers the vegetables.

→ Can I use an air fryer for the tofu?

Absolutely. After marinating and coating with cornstarch, arrange the tofu in a single layer in your air fryer. Cook at 400°F for 12-15 minutes, shaking halfway through. The result is evenly crispy cubes with less oil than pan-frying.

→ How do I keep the salad from getting soggy?

Salt the sliced cucumbers and let them drain for 15-20 minutes, then pat them dry thoroughly. This removes excess water that would otherwise dilute the dressing. Store components separately and combine just before serving for optimal texture.

→ Is this easily made vegan?

Yes. Use vegan mayonnaise and plant-based yogurt in the dressing, and swap honey for maple syrup or sugar. The tofu is naturally vegan, and all other ingredients are plant-based. The result tastes just as creamy and satisfying.