Creamy Asian Cucumber Salad Crispy Tofu

The kitchen window was open, and outside the afternoon felt heavy and warm. I needed something cool, something light, but also something that would actually fill me up. I started slicing cucumbers without much of a plan, then remembered a block of tofu sitting in the fridge. What started as a whim turned into one of those accidental wins, the kind you scribble down immediately because you know you'll want it again.

I brought this to a potluck once, nervous because it looked almost too simple. But people kept coming back for seconds, asking if there was more tucked away somewhere. One friend said it tasted like summer and comfort at the same time, which felt exactly right. That night I realized a dish doesnt need to be complicated to make people happy, it just needs to taste honest and good.

Ingredients

• Extra-firm tofu (14 oz): Pressing it well is the difference between soggy and crispy, so dont rush this step.
• Low-sodium soy sauce or tamari (1 ½ tbsp for tofu, 2 tsp for dressing): It adds depth without making things too salty, and tamari keeps it gluten-free.
• Rice vinegar (1 tbsp for tofu, 1 ½ tbsp for dressing): This brings a gentle tang that balances the richness of the dressing.
• Toasted sesame oil (1 tsp for tofu, 1 tsp for dressing): A little goes a long way, it adds that warm, nutty aroma you associate with takeout.
• Cornstarch or potato starch (2 tbsp): This is what makes the tofu shatter-crisp on the outside.
• Neutral oil (2 to 3 tbsp): Canola, avocado, or grapeseed all work beautifully for frying without overpowering the other flavors.
• English or Persian cucumbers (2 large or 4 to 5 small): They stay crunchy and dont get watery if you salt them first.
• Salt (1 tsp): Salting the cucumbers pulls out moisture so your dressing stays creamy instead of turning into soup.
• Green onions (3): Use the white parts for bite and the green tops for a fresh, mild finish.
• Carrot (1 medium): Thin matchsticks add color and a slight sweetness that plays well with the ginger.
• Cilantro or mint (2 tbsp, optional): Either one brightens the whole bowl, pick whichever you love more.
• Sesame seeds (2 tsp): Toasted seeds add a quiet crunch and make everything look polished.
• Mayonnaise (2 tbsp): Kewpie is my favorite for its slight sweetness, but any mayo works.
• Greek yogurt (2 tbsp): It adds creaminess with a little tang, or swap for more mayo if you want it dairy-free.
• Honey, sugar, or maple syrup (1 tsp): Just enough sweetness to round out the vinegar and soy.
• Garlic (1 small clove): Grate it fine so it melts into the dressing without any sharp bits.
• Fresh ginger (1 tsp): Grated ginger gives the dressing that bright, warming note that makes it taste alive.
• Sriracha or chili sauce (1 to 2 tsp): Adjust based on your heat tolerance, it adds energy without overwhelming.
• Water (1 to 2 tbsp): Thin the dressing just enough so it coats everything evenly.

Instructions

Prepare and Press the Tofu:

Wrap the drained tofu in a clean kitchen towel and set a weighted plate on top. Let it sit for 15 to 20 minutes so it releases as much moisture as possible, this is what makes it crisp up beautifully later.

Slice and Salt the Cucumbers:

Slice your cucumbers thin, toss them in a colander with the salt, and let them sit while the tofu presses. Youll see little beads of water form, thats exactly what you want.

Make the Creamy Asian Dressing:

Whisk together the mayo, yogurt, vinegar, soy sauce, sesame oil, sweetener, garlic, ginger, and sriracha until smooth. Add water bit by bit until it looks silky and pourable, then taste and tweak until it feels just right.

Marinate the Tofu:

Pat the pressed tofu dry, cut it into bite-sized cubes, and toss with the soy sauce, rice vinegar, and sesame oil. Let it soak up the flavor for 10 to 15 minutes, turning the pieces gently now and then.

Coat and Crisp the Tofu:

Dust the marinated tofu with cornstarch until every piece is lightly coated. Heat your oil in a skillet over medium-high heat, add the tofu in a single layer, and resist the urge to move it, let it sit undisturbed for 3 to 5 minutes before turning to crisp all sides.

Finish the Cucumber Salad Base:

Gently squeeze or pat the cucumbers dry with paper towels, then toss them in a large bowl with the carrot matchsticks, green onion whites, and half the green tops. Add your herbs if youre using them.

Dress the Salad:

Pour most of the dressing over the cucumber mixture and toss gently to coat. You can always add more, but you cant take it back, so start with less.

Combine with Crispy Tofu:

Right before serving, fold the crispy tofu into the dressed salad. Do this at the last minute so the tofu stays crunchy.

Garnish and Serve:

Transfer to a serving bowl, sprinkle with the remaining green onion tops, sesame seeds, and extra herbs. Finish with a drizzle of chili oil and lime wedges on the side.

Save

I made this on a Tuesday night when I was too tired to think, and it felt like a small gift to myself. The first bite, cold cucumber, creamy dressing, that crispy tofu, reminded me that taking care of yourself can be as simple as making something that tastes this good. Sometimes thats all you need.

How to Get the Tofu Extra Crispy

The secret is in the pressing and the patience. Press the tofu longer if you have time, up to 30 minutes makes a noticeable difference. When you add it to the hot oil, leave it alone, moving it too soon means it sticks and tears instead of forming that perfect golden crust. If you want 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 flexible in all the right ways. Swap the cilantro for Thai basil if you want something more aromatic, or leave out the herbs entirely if theyre not your thing. You can use all mayo instead of yogurt for a richer dressing, or go the other direction with more yogurt for something lighter. Add chili crisp at the end if you want more heat and texture, or serve it alongside steamed rice or cold soba noodles to make it a full meal.

Storage and Serving Tips

You can prep the cucumbers, dressing, and tofu separately a few hours ahead, then toss everything together right before serving. If you have leftovers, store the tofu separately so it doesnt get soggy, and keep the dressed salad in the fridge for up to a day. The flavors actually deepen as they sit, though the cucumbers will soften a bit. Reheat the tofu briefly in a hot skillet to crisp it back up before adding it to the salad again.

• Store the dressing in a sealed jar in the fridge for up to three days.
• Keep the tofu in an airtight container at room temperature for a few hours, or refrigerate and reheat.
• Toss the salad gently so the cucumbers dont bruise or release more water.

Save

This is the kind of dish that feels like a small celebration every time you make it. It doesnt ask for much, but it gives back in flavor, texture, and that quiet satisfaction of eating something that just works.

Recipe FAQs

→ How long should I press the tofu?

Press tofu for 15-20 minutes minimum, up to 30 minutes for extra crispy results. Wrap in towels and weigh down with a plate or heavy can.

→ Why salt the cucumbers?

Salting draws out excess water, keeping vegetables crunchy and preventing the dressing from becoming watery. Let sit 15-20 minutes then pat dry thoroughly.

→ Can I make this vegan?

Yes, use vegan mayonnaise, plant-based yogurt, and maple syrup instead of honey. All other ingredients including tofu and vegetables are naturally plant-based.

→ How do I get the crispiest tofu?

Press thoroughly, marinate briefly, coat evenly in cornstarch, and cook in hot oil without crowding the pan. Let cubes cook undisturbed 3-5 minutes before turning.

→ Can I air-fry the tofu instead?

Absolutely. Cook marinated, cornstarch-coated tofu at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through cooking for even crisping.