Pin It I used to avoid tofu until a neighbor handed me a plastic container of this salad at a summer potluck. The cucumbers were impossibly crunchy, the dressing clung to everything like silk, and those little golden cubes had a shatter I didn't think tofu could achieve. She laughed when I asked if they were croutons. That night I went home and bought my first block of extra-firm tofu, determined to crack the code.
The first time I made this for a weeknight dinner, my partner walked in and said it smelled like a restaurant. I realized it was the toasted sesame oil hitting the hot pan, that nutty, almost popcorn-like aroma that fills the whole kitchen. We ate it straight from the mixing bowl, standing at the counter, because neither of us wanted to wait long enough to plate it properly. It became our go-to whenever we needed something that felt special but came together without much fuss.
Ingredients
- Extra-firm tofu: Pressing it for the full 20 minutes is non-negotiable, the drier it is, the crispier it gets, and those golden edges are worth the wait.
- Cornstarch: This is what gives the tofu that delicate, crackling crust, potato starch works too, but cornstarch is easier to find and just as good.
- English or Persian cucumbers: Their thinner skins and fewer seeds mean less bitterness and more crunch, especially after salting draws out the moisture.
- Rice vinegar: It has a gentler acidity than white vinegar, which keeps the dressing bright without any harsh bite.
- Toasted sesame oil: A little goes a long way, it adds that deep, nutty warmth that ties the whole dish together.
- Mayonnaise and yogurt: Together they make a dressing that's creamy but not heavy, tangy but not sour, use vegan mayo and plant-based yogurt if you need to keep it dairy-free.
- Fresh ginger and garlic: Grating them releases more flavor than chopping, and their sharpness mellows beautifully in the dressing.
- Sriracha or chili sauce: Start with one teaspoon and taste, you can always add more heat, but you can't take it back.
- Sesame seeds: Toasting them for a minute in a dry pan makes them fragrant and adds a tiny crunch that feels intentional.
Instructions
- Prepare and Press the Tofu:
- Drain the tofu and wrap it snugly in a clean kitchen towel or several layers of paper towel. Set a plate or cutting board on top and weigh it down with a can or a small skillet, then let it sit for 15 to 20 minutes while you prep everything else.
- Slice and Salt the Cucumbers:
- Slice the cucumbers into thin rounds or half-moons, about an eighth of an inch thick, and toss them in a colander with a teaspoon of salt. Let them sit for 15 to 20 minutes, they'll release a surprising amount of water, which keeps the salad from getting soggy later.
- Make the Creamy Asian Dressing:
- Whisk together the mayonnaise, yogurt, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha in a bowl until smooth. Add water a tablespoon at a time until the dressing is silky and pourable, then taste and adjust the seasoning if needed.
- Marinate the Tofu:
- Pat the pressed tofu completely dry, then cut it into half to three-quarter inch cubes. Toss the cubes gently in a shallow bowl with soy sauce, rice vinegar, and sesame oil, and let them marinate for 10 to 15 minutes, turning them once or twice so every side gets coated.
- Coat and Crisp the Tofu:
- Sprinkle cornstarch over the marinated tofu and toss until each piece is evenly dusted. Heat 2 to 3 tablespoons of neutral oil in a nonstick or cast-iron skillet over medium-high heat, add the tofu in a single layer with space between each piece, and let it cook undisturbed for 3 to 5 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 with paper towels, then toss them in a large bowl with the carrot matchsticks, green onion whites, half the green tops, and the chopped cilantro or mint if you're using it.
- Dress the Salad:
- Pour about two-thirds of the dressing over the cucumber mixture and toss gently to coat, adding more dressing as needed until everything glistens without pooling at the bottom of the bowl.
- Combine with Crispy Tofu:
- Just before serving, fold the crispy tofu into the dressed salad with a light hand so the pieces stay intact and don't lose their crunch.
- Garnish and Serve:
- Transfer the salad to a serving platter or bowl, sprinkle with the remaining green onion tops, toasted sesame seeds, and extra herbs if you like. Drizzle with chili oil or chili crisp and serve with lime wedges on the side for squeezing over each bite.
Pin It One evening I brought this to a friend's birthday dinner, and by the end of the night three people had asked for the recipe. Someone's teenage son, who claimed to hate salad, went back for seconds and scraped the bowl clean. I realized then that this wasn't just a side dish, it was the kind of food that made people lean in, ask questions, and actually want to cook at home. It felt good to share something that sparked that.
How to Get the Tofu Really Crispy
The secret isn't just the cornstarch, it's the patience. After you press the tofu, make sure it's completely dry before you marinate it, any lingering moisture will steam instead of sear. When you add it to the hot pan, resist the urge to move it around, let it sit undisturbed for a full three to five minutes so a golden crust can form. If you flip too early, the coating will stick to the pan and you'll lose that crackling texture. For an even easier route, toss the coated tofu in an air fryer at 400 degrees for 12 to 15 minutes, shaking the basket halfway through.
Making It Your Own
This salad is forgiving and loves improvisation. If you don't have carrot matchsticks, shredded cabbage or thinly sliced radishes add the same kind of crunch and color. Swap cilantro for Thai basil or mint, or leave the herbs out entirely if you're not a fan. For more protein, toss in edamame or shredded rotisserie chicken. If you want it spicier, stir in extra sriracha or drizzle chili crisp over the top. I've even served it over chilled soba noodles when I needed something more filling, and it worked beautifully.
Storing and Serving Tips
If you're making this ahead, keep the tofu, salad, and dressing separate until you're ready to eat. The cucumbers and carrots will stay crisp in the fridge for up to a day, and the dressing keeps for three or four days in a sealed jar. The tofu is best the day you make it, but you can reheat it in a hot oven or air fryer for a few minutes to bring back some of the crunch. Leftovers are excellent tucked into pita pockets or rolled up in rice paper with extra herbs and a squeeze of lime.
- Press the tofu the night before and store it wrapped in the fridge to save time.
- Double the dressing recipe, it's great on grain bowls, grilled vegetables, or as a dip for spring rolls.
- Serve this alongside steamed jasmine rice, miso soup, or grilled salmon for a complete meal.
Pin It This salad has become one of those recipes I make without thinking, the kind that feels like muscle memory now. I hope it finds a spot in your rotation too, whether you're feeding a crowd or just yourself on a quiet Tuesday night.
Recipe FAQs
- → How do I keep the tofu extra crispy?
Press the tofu for at least 15-20 minutes (up to 30 for maximum crispness) to remove excess moisture. Pat completely dry before marinating, coat evenly with cornstarch, and cook in a single layer without crowding. Add the tofu to the salad just before serving to maintain its crunch.
- → Why do I need to salt the cucumbers?
Salting draws out excess water from the cucumbers, preventing the salad from becoming watery and keeping the dressing creamy and coating properly. After salting for 15-20 minutes, gently squeeze or pat the cucumbers dry before adding to the salad.
- → Can I make this completely dairy-free?
Yes, simply replace the Greek yogurt with additional vegan mayonnaise or use plain unsweetened plant-based yogurt. Use maple syrup instead of honey, and ensure all other ingredients are dairy-free. The result will be equally creamy and delicious.
- → What's the best way to cook the tofu without a skillet?
Use an air fryer at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through cooking. The tofu should be marinated and coated with cornstarch the same way. This method produces equally crispy results with less oil.
- → How far in advance can I prepare this dish?
You can prepare the dressing, slice vegetables, and cook the tofu up to 1 day ahead. Store components separately in the refrigerator. Assemble and dress the salad no more than 30 minutes before serving, adding the tofu at the last moment to maintain crispness.
- → What can I serve this with?
This salad pairs excellently with steamed jasmine or brown rice, chilled soba noodles, or as a side dish to grilled fish, chicken, or teriyaki salmon. It also works well as a standalone lunch with crusty bread or rice crackers.