Creamy Asian Cucumber with Crispy Tofu

There's something about standing in front of an open fridge on a warm afternoon, staring at half a package of tofu and a bunch of cucumbers, that makes you want to create something crisp and alive. I stumbled onto this salad while trying to prove to myself that vegetarian lunches could be exciting, not just virtuous. The moment I bit into that golden, crunchy tofu against the cool, creamy dressing, I realized I'd accidentally made something I'd actually crave.

I made this for a potluck where everyone else brought casseroles, and it disappeared first. One friend asked for the recipe and then admitted she'd been eating it straight from the container in her car before she even got home. That's when I knew this wasn't just a salad, it was a keeper.

Ingredients

• Extra-firm tofu (14 oz): Press it long and press it well, or you'll end up with steam instead of crispness, which I learned the hard way.
• English or Persian cucumbers (2 large or 4–5 small): The thin, seedless kind matters here because you want delicate slices that play nicely with the dressing, not watery slabs.
• Low-sodium soy sauce or tamari (1½ tbsp for tofu, 2 tsp for dressing): This is your umami backbone, so don't skip it or substitute with salt.
• Rice vinegar (1 tbsp for tofu, 1½ tbsp for dressing): It's bright without being aggressive, and it keeps the whole dish feeling fresh rather than heavy.
• Toasted sesame oil (1 tsp for tofu, 1 tsp for dressing): Use the good stuff here; it's the difference between pleasant and aromatic.
• Cornstarch or potato starch (2 tbsp): This creates that shattering crust on the tofu that makes it impossible to stop eating.
• Neutral oil for pan-frying (2–3 tbsp): Canola or avocado work beautifully; choose based on your smoke point mood.
• Mayonnaise and Greek yogurt (2 tbsp each): Kewpie mayo adds a touch of umami richness, but either kind works, and you can swap for vegan options entirely.
• Honey, sugar, or maple syrup (1 tsp): Just enough to balance the heat and vinegar without making it dessert.
• Fresh ginger and garlic (1 tsp ginger, 1 small clove garlic): Grate them fresh and your dressing will taste like you care, because you do.
• Sriracha or Asian-style chili sauce (1–2 tsp): Adjust this based on your heat tolerance and mood.
• Green onions, fresh cilantro or mint, and sesame seeds: These are your moment to add color and personality to the finished plate.

Instructions

Press the tofu like you mean it:

Wrap your drained tofu in a kitchen towel and stack something heavy on top—a cast iron skillet works perfectly. Let it sit for 15–20 minutes while you do something else, and try not to peek because you're curious. This is the difference between crispy and soggy, so resist the urge to rush.

Salt those cucumbers and let them weep:

Slice them thin and toss with salt in a colander, then walk away for 15–20 minutes. The salt pulls out water that would otherwise turn your salad into soup, and the cucumber slices actually taste more like themselves.

Whisk the dressing with a little confidence:

Combine the mayo, yogurt, vinegar, soy sauce, sesame oil, honey, garlic, and ginger in a bowl, then taste as you go. Add water slowly until it's creamy but pourable, like something you'd actually want to pour.

Marinate those tofu cubes gently:

Cut your pressed tofu into ½ to ¾ inch cubes and toss them in a mixture of soy sauce, rice vinegar, and sesame oil. Let them sit for 10–15 minutes and turn them occasionally so every side gets a little love.

Coat and get the skillet hot:

Sprinkle cornstarch over the marinated tofu and toss until every cube is evenly coated. Heat your oil in a large nonstick or cast iron skillet until it shimmers, then add the tofu in a single layer with space between each piece.

Don't touch the tofu while it's cooking:

Let it sit undisturbed for 3–5 minutes so it develops that golden crust you're after. Then turn each piece and keep cooking until all sides are crispy and bronze, about 10–12 minutes total. You'll hear it sizzle and smell something incredible.

Pat the cucumbers dry and build the base:

Squeeze or pat those salted cucumbers dry so they're not weeping into your dressing. Toss them in a large bowl with the carrot matchsticks, green onion whites, and half the greens, plus any cilantro or mint you're using.

Dress it carefully and taste as you go:

Pour about two-thirds of the dressing over and toss gently to coat everything. Add more if you like things creamier, because this is your salad and you're in charge.

Fold in the tofu at the last moment:

Just before serving, gently fold the crispy tofu into the cucumber salad so it doesn't break and lose its prized crispness. This is why timing matters.

Plate it like someone's going to remember this:

Transfer to a serving bowl or platter, scatter the remaining green onion tops and sesame seeds on top, and drizzle with chili oil or chili crisp if you're feeling it. Serve with lime wedges so people can squeeze and adjust as they eat.

Save

My sister brought her picky-eating partner to dinner and watched in amazement as he asked for seconds of a vegetarian salad. That's the moment this dish stopped being my lunch hack and became proof that good food doesn't need an apology.

The Crispy Tofu Situation

Tofu has a bad reputation for being bland and mushy, but that's because most people don't treat it right. The marinade in this recipe does two things: it seasons the tofu from the inside out, and it adds enough moisture back in after pressing so the tofu doesn't turn into rubber. The cornstarch coating is what creates that shattering exterior that makes people forget they're eating plant-based protein.

Why the Dressing Is Creamier Than You'd Expect

The combination of mayo and yogurt creates a dressing that's rich and silky without being heavy, and the sesame oil brings an aromatic depth that regular vinaigrettes can't touch. The ginger and garlic aren't just flavoring agents, they're waking up your palate and making you taste everything more clearly. When you add a touch of sriracha, it doesn't just add heat, it adds complexity.

Timing and Temperature Matter More Than You Think

This salad is best served cool but not cold, which means if you make it an hour ahead, take it out of the fridge about fifteen minutes before serving. The tofu should still be warm when you fold it in, so that contrast between the cool cucumbers and the warm, crispy tofu is part of what makes every bite interesting. The sesame seeds add texture, the chili oil adds a whisper of smoke, and the lime juice lets you adjust the brightness.

• If you're making this ahead, keep the crispy tofu separate and add it just before serving so it doesn't soften.
• This salad is perfect with steamed rice, chilled soba noodles, or alongside grilled fish or chicken if you want to add more protein.
• Leftovers actually taste great the next day, though the tofu won't be quite as crispy, so it becomes more of a creamy tofu salad situation.

Save

This salad taught me that the best meals are the ones that surprise you, the ones you make because you have the ingredients and end up making again because you need to. It's the kind of dish that works equally well as a solo lunch or a side dish for a crowd.

Recipe FAQs

→ How do I get the tofu really crispy?

Press tofu for 20-30 minutes to remove moisture, marinate briefly, coat evenly in cornstarch, and pan-fry in hot oil without overcrowding. Cook undisturbed for 3-5 minutes per side until golden and crunchy.

→ Why salt the cucumbers beforehand?

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

→ Can I make this vegan?

Absolutely. Use vegan mayonnaise, plant-based yogurt or additional mayo, and maple syrup instead of honey. The result is just as creamy and flavorful.

→ Can I air-fry the tofu instead?

Yes. After marinating and coating with cornstarch, air-fry at 400°F for 12-15 minutes, shaking halfway through. The texture will be crispy with slightly less oil.

→ How long does this keep?

Best served immediately to maintain tofu crispiness. Store components separately—dressed salad and tofu kept apart—for up to 2 days. Combine just before eating.