Creamy Asian Cucumber Salad with Crispy Tofu

The sound of sesame seeds hitting a hot pan always brings me straight back to my first real experiment with tofu. I had convinced myself I hated it for years, until a friend showed me the trick of pressing it within an inch of its life, then crisping every edge until it shattered under a fork. That night, I tossed those golden cubes with cold cucumbers I had salted earlier, and the contrast of temperatures and textures made me actually laugh out loud in my kitchen. This salad became my go-to whenever I needed something that felt indulgent but left me energized, not weighed down. It is the kind of dish that surprises people who claim they do not like tofu or salads.

I made this for a potluck once, convinced no one would touch it because it looked too healthy. Instead, I watched people come back three times, scraping the bowl for the last bits of tofu and sesame seeds. One friend pulled me aside and asked if I had added something addictive, because she could not stop eating it. The truth was just good technique, a balance of salt and acid, and tofu that had been pressed properly for once. That night taught me that vegetarian food does not need to apologize for itself. It just needs to be crunchy, creamy, and full of flavor.

Ingredients

• Extra-firm tofu: Pressing it for the full 20 minutes is non-negotiable, this is what transforms it from spongy to crispy.
• Cornstarch: This creates that shatteringly crisp coating when the tofu hits the hot oil, far better than flour.
• English or Persian cucumbers: Thin-skinned and nearly seedless, they stay crunchy even after salting and dressing.
• Salt for cucumbers: Drawing out moisture first prevents a watery, sad salad an hour later.
• Rice vinegar: Its gentle acidity brightens the dressing without overpowering the sesame and ginger.
• Toasted sesame oil: A little goes a long way, use it in both the marinade and dressing for that nutty, roasted aroma.
• Mayonnaise (Kewpie if possible): Kewpie has more umami and a silkier texture, but regular mayo works beautifully too.
• Greek yogurt: Adds tang and creaminess while cutting the richness, swap for more mayo if you want dairy-free.
• Fresh ginger and garlic: Grate them finely so they melt into the dressing and do not overpower individual bites.
• Sriracha or chili sauce: Adjust to your heat tolerance, it adds warmth without making the salad fiery.
• Carrot matchsticks: They add sweetness and a pop of color that makes the whole dish look alive.
• Green onions: Use both the whites for sharpness and the greens for a milder, fresh finish.
• Toasted sesame seeds: These add a final nutty crunch that ties everything together.

Instructions

Prepare and Press the Tofu:

Wrap the drained 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 while you prep everything else, this step is what makes the tofu capable of crisping instead of steaming.

Slice and Salt the Cucumbers:

Slice your cucumbers thin and even, then toss them in a colander with a teaspoon of salt. Let them sit for 15 to 20 minutes, the salt pulls out excess water and concentrates their flavor.

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 the dressing is silky and pourable, you want it to coat the back of a spoon without being thick or gloppy.

Marinate the Tofu:

Pat the pressed tofu completely dry, then cut it into cubes about half an inch thick. Toss the cubes gently in a mixture of soy sauce, rice vinegar, and sesame oil, and let them sit for 10 to 15 minutes, turning once or twice so every side gets coated.

Coat and Crisp the Tofu:

Sprinkle the cornstarch over the marinated tofu and toss until each piece is lightly dusted. Heat your oil in a nonstick or cast-iron skillet over medium-high heat, then add the tofu in a single layer without crowding, let each side cook undisturbed for 3 to 5 minutes until deeply golden and crispy.

Finish the Cucumber Salad Base:

Gently squeeze the salted cucumbers in your hands or press them with paper towels to remove as much water as possible. Toss them in a large bowl with the carrot matchsticks, green onion whites, and half the green tops, adding any fresh herbs if you are using them.

Dress the Salad:

Pour about two-thirds of the dressing over the vegetables and toss gently to coat every piece. Taste and add more dressing if you want it creamier, but save a little for drizzling at the end.

Combine with Crispy Tofu:

Just before serving, fold the crispy tofu into the dressed salad as gently as possible so the coating stays intact. If you add it too early, the tofu will start to soften and lose its crunch.

Garnish and Serve:

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

Save

My neighbor once knocked on my door because the smell of toasted sesame oil was drifting through the hallway. I invited her in and she ended up sitting at my counter, eating this salad straight from the bowl with chopsticks, asking questions about every ingredient. She told me she had been intimidated by tofu her whole life, but watching it go from bland block to golden, crispy cubes made it finally make sense. We ended up cooking it together the next week, and she has been making it for her family ever since. That is the magic of this dish, it demystifies ingredients people think they do not like.

Make-Ahead and Storage Tips

You can press the tofu up to a day ahead and keep it wrapped in the fridge. The dressing also holds beautifully for up to three days in a sealed container, just give it a good whisk before using. Slice and salt the cucumbers no more than a few hours ahead, or they will start to lose their snap. The tofu is best crisped right before serving, but if you must make it ahead, reheat it in a hot oven or air fryer for a few minutes to bring back the crunch. Never store the dressed salad with the tofu already mixed in, or you will end up with soggy cubes the next day.

Serving Suggestions and Pairings

This salad works as a light main dish on its own, but it also shines as a side next to grilled chicken, seared salmon, or even a simple bowl of steamed jasmine rice. I have served it alongside chilled soba noodles for a summer dinner that felt fancy but took almost no effort. It is also perfect for meal prep, just keep the components separate and assemble each serving fresh. The contrast of cold, crunchy vegetables and warm, crispy tofu is what makes it special, so if you are serving it at a gathering, time the tofu to come out of the pan right before you plate everything.

Customization and Variation Ideas

If you want to make this vegan, swap the Greek yogurt for a plant-based version and use vegan mayo, the flavor stays just as rich and creamy. You can add extra vegetables like thinly sliced radishes, snap peas, or even shredded purple cabbage for more color and crunch. For a spicier version, add extra sriracha to the dressing or drizzle the finished salad with chili crisp. If you are not a fan of cilantro, mint or Thai basil work beautifully in its place. Some people like to add a handful of crushed peanuts or cashews for even more texture, and I will not stop you.

• Try adding thinly sliced bell peppers or jicama for extra crunch and sweetness.
• Swap the tofu for crispy chickpeas if you want a different protein with a similar texture.
• Drizzle with a little honey or maple syrup at the end if you prefer a sweeter, more balanced finish.

Save

This salad has become my answer to the question of what to make when I want something satisfying but not heavy, colorful but not complicated. It proves that vegetarian food can be exciting, textured, and completely craveable without any tricks or substitutions.

Q&A About the Recipe

→ How do I get the crispiest tofu?

Press the tofu for 15-30 minutes to remove excess moisture, marinate briefly in soy sauce mixture, then coat evenly in cornstarch before pan-frying. Cook undisturbed for 3-5 minutes per side over medium-high heat until golden and crispy on all sides.

→ Can I make this salad ahead of time?

Prepare the dressing and press the tofu up to a day in advance. Cook the tofu just before serving to maintain crispness. Dress the salad base 30 minutes before serving, but fold in the crispy tofu right at the last minute to preserve texture.

→ What's the purpose of salting the cucumbers?

Salted cucumbers release excess water through osmosis, preventing the creamy dressing from becoming watered down. This essential step ensures the salad remains crunchy and the dressing stays silky and cohesive.

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

Absolutely. After marinating and coating with cornstarch, arrange tofu in a single layer and cook at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through for even crisping on all sides.

→ Is this dish vegan?

It can be easily made vegan by substituting mayonnaise with vegan mayonnaise, Greek yogurt with plant-based yogurt, and honey with maple syrup or sugar. The remaining ingredients are naturally plant-based.

→ What can I serve with this salad?

This dish pairs beautifully with steamed jasmine rice, chilled soba noodles, or as a refreshing side alongside grilled fish, chicken, or shrimp. It also stands alone as a satisfying vegetarian main course.