Pin It Last spring, I was craving something light but filling, and tired of the same old grain bowls. I had a block of tofu sitting in the fridge, a few cucumbers from the market, and no plan. What came together that afternoon was this salad, cool and creamy with pockets of serious crunch. It's become my go-to when I want something that feels indulgent but leaves me energized, not weighed down.
I made this for a small dinner party on a humid evening when no one wanted anything hot. I served it in a wide, shallow bowl with extra chili crisp on the side, and people kept going back for seconds. One friend, who swore she didn't like tofu, scraped the bowl clean and asked for the recipe before she left. That night convinced me that texture, more than anything, is what wins people over.
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Ingredients
- Extra-firm tofu: Pressing it well is non-negotiable if you want crispy edges, I learned this after too many soggy batches.
- Cornstarch or potato starch: This creates that golden, crackling crust that makes the tofu impossible to stop eating.
- English or Persian cucumbers: Thin-skinned and less seedy, they stay crisp and don't water down the salad.
- Rice vinegar: Mild and slightly sweet, it brightens the dressing without overpowering the sesame and ginger.
- Toasted sesame oil: A little goes a long way, adding that nutty, roasted depth you can smell across the kitchen.
- Mayonnaise and Greek yogurt: Together they make the dressing creamy but tangy, use all mayo for richness or swap in vegan versions easily.
- Fresh ginger and garlic: Grate them finely so they melt into the dressing and deliver warmth without chunks.
- Sriracha or chili sauce: Adjust to your heat tolerance, I like just enough to feel a gentle tingle.
- Toasted sesame seeds: They add a final pop of nuttiness and make the dish look polished.
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Instructions
- Prepare and Press the Tofu:
- Wrap the drained tofu in a clean towel, set a plate on top, and weigh it down with something heavy like a skillet or a few cans. Let it sit for 15 to 20 minutes so the excess moisture squeezes out, this step makes all the difference for crispness.
- Slice and Salt the Cucumbers:
- Slice your cucumbers thin, toss them with a teaspoon of salt in a colander, and let them sit while the tofu presses. The salt draws out water and keeps the salad from getting soggy later.
- Make the Creamy Asian Dressing:
- Whisk together mayonnaise, yogurt, rice vinegar, soy sauce, sesame oil, honey, grated garlic, ginger, and sriracha in a bowl. Add water a tablespoon at a time until the dressing is silky and pourable, taste and adjust the sweetness or heat as you like.
- Marinate the Tofu:
- Pat the pressed tofu dry, cut it into cubes, and toss with soy sauce, rice vinegar, and sesame oil in a shallow bowl. Let it soak up the flavors for 10 to 15 minutes, turning the cubes gently now and then.
- Coat and Crisp the Tofu:
- Sprinkle cornstarch over the marinated tofu and toss until every piece is lightly coated. Heat neutral oil in a nonstick or cast-iron skillet over medium-high, add the tofu in a single layer, and let it sit undisturbed for 3 to 5 minutes before flipping 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 carrot matchsticks, green onion whites, and half the green tops. Add chopped cilantro or mint if you're using it.
- Dress the Salad:
- Pour about two-thirds of the dressing over the cucumbers and toss gently to coat. Add more if you like 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 gently so the cubes stay intact and crunchy.
- Garnish and Serve:
- Transfer to a serving 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.
Pin It One weekend, I packed this salad into containers for a picnic at the park. I kept the tofu separate until the last minute, then tossed it in right before we sat down on the blanket. The contrast of cold, creamy cucumbers and warm, crispy tofu in the afternoon sun was perfect. It's one of those meals that feels special without any fuss, just good ingredients treated well.
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Making It Your Own
This salad is forgiving and adaptable. If you don't have Greek yogurt, use all mayo or even a spoonful of tahini thinned with water. I've added shredded cabbage, snap peas, and even thinly sliced radishes when I had them on hand. The dressing stays creamy and clings to whatever vegetables you throw in, so feel free to improvise based on what's in your crisper.
Serving Suggestions
I love this salad as a light lunch on its own, but it also works beautifully alongside steamed jasmine rice or chilled soba noodles. It pairs well with grilled fish, chicken thighs, or even a simple miso soup. Leftovers, if you keep the tofu separate, hold up well for a day and make a quick, satisfying desk lunch that doesn't need reheating.
Storage and Make-Ahead Tips
You can press and marinate the tofu a few hours ahead, and the dressing keeps in the fridge for up to three days. Slice and salt the cucumbers up to an hour before serving, but don't dress the salad until you're ready to eat. Store any leftover crispy tofu separately in an airtight container, it won't stay as crunchy, but you can refresh it in a hot skillet for a minute or two.
- Press tofu and make dressing up to a day ahead to save time.
- Salt cucumbers no more than an hour before serving to keep them fresh.
- Store leftover tofu separately and reheat briefly in a dry pan to restore some crispness.
Pin It This salad has become one of those recipes I return to when I want something that feels nourishing and exciting at the same time. I hope it brings the same kind of easy joy to your table.
Recipe FAQs
- → How do I get the tofu extra crispy?
Press the tofu for 15-30 minutes to remove excess moisture, then marinate before coating with cornstarch. Pan-fry in a single layer without overcrowding, letting each side develop a golden crust undisturbed for 3-5 minutes before turning.
- → Can I make this ahead of time?
Prepare the dressing and press the tofu up to a day ahead. Cook the tofu and assemble the salad just before serving to maintain crispness. The dressing actually improves after a few hours in the refrigerator.
- → What can I substitute for the mayonnaise?
Use all Greek yogurt for a lighter version, or try avocado blended with vinegar for a creamy dairy-free alternative. Coconut cream works too, though it will add a subtle coconut flavor.
- → Is there an air-fryer option for the tofu?
Yes! Cook marinated, cornstarch-coated tofu at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through. The result is beautifully crispy with less oil.
- → How long does the salad stay fresh?
Best enjoyed immediately while tofu remains crispy. The dressed cucumber base will keep for 1-2 days refrigerated, though textures soften. Store tofu separately and add just before serving.
- → Can I add other vegetables?
Absolutely! Thinly sliced radishes, bell peppers, or shredded cabbage work beautifully. Just keep pieces thin and uniform for the best texture and dressing coverage.
