Creamy Asian Cucumber Salad Crispy Tofu

My neighbor brought over a bowl of something cold and tangy one July afternoon when the AC had given up. It was cucumber salad, but not the watery kind. This one had bite, creaminess, and little golden cubes that stayed crispy even in the heat. I asked for the recipe immediately, and she laughed and said it was just what she threw together when she craved something bright but filling.

I made this for a small birthday dinner where half the guests were vegetarian and the other half skeptical of tofu. By the end of the night, everyone had gone back for seconds, and one friend admitted she thought tofu could never be this good. The key was letting the cucumbers drain long enough and not rushing the tofu marinade. When the edges of the tofu hit that hot pan and started to sizzle, I knew it was going to work.

Ingredients

• Extra-firm tofu: Pressing it for the full 20 minutes makes all the difference in getting that crispy, golden crust instead of a soggy one.
• English or Persian cucumbers: These have fewer seeds and thinner skins, so they stay crunchy and dont turn the salad into a puddle.
• Rice vinegar: It brings a gentle tang without the sharpness of white vinegar, balancing the creamy dressing perfectly.
• Toasted sesame oil: A little goes a long way, adding that nutty, roasted flavor that ties the whole dish together.
• Cornstarch: This is the secret to that shatteringly crisp tofu coating, much lighter and crunchier than flour.
• Kewpie mayonnaise: If you can find it, use it, the slight sweetness and extra richness make the dressing unforgettable.
• Fresh ginger and garlic: Grating them finely releases more flavor and keeps the dressing smooth instead of chunky.
• Sriracha or chili sauce: Start with less and add more, you can always dial up the heat but you cant take it back.
• Green onions: Separating the whites and greens lets you cook with one and garnish with the other for layers of flavor.
• Sesame seeds: Toasting them for just a minute in a dry pan wakes up their flavor and adds a gentle crunch.

Instructions

Prepare and Press the Tofu:

Drain the tofu and wrap it snugly in a clean kitchen towel or several layers of paper towel. Place a plate or cutting board on top and weigh it down with a can or skillet, then let it press for 15 to 20 minutes to remove as much moisture as possible.

Slice and Salt the Cucumbers:

While the tofu presses, thinly slice the cucumbers into rounds or half-moons about an eighth of an inch thick. Toss them in a colander with a teaspoon of salt and let them sit for 15 to 20 minutes so they release their water and stay crisp.

Make the Creamy Asian Dressing:

In a bowl, whisk together the mayonnaise, yogurt, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha until smooth. Add water a little at a time until the dressing is silky and pourable, then taste and adjust the seasoning as needed.

Marinate the Tofu:

In a small bowl, mix the soy sauce, rice vinegar, and sesame oil. Pat the pressed tofu dry, cut it into half to three-quarter inch cubes, then toss the cubes in the marinade and let them sit for 10 to 15 minutes, turning them occasionally.

Coat and Crisp the Tofu:

Sprinkle the cornstarch over the marinated tofu and toss until every piece is evenly coated. Heat 2 to 3 tablespoons of neutral oil in a large nonstick or cast-iron skillet over medium-high heat, then add the tofu in a single layer, leaving space between pieces, and 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 place them in a large mixing bowl with the carrot matchsticks, green onion whites, half the green tops, and the chopped cilantro or mint if using.

Dress the Salad:

Pour about two-thirds of the dressing over the salad and toss gently to coat. Add more dressing as needed until it reaches your desired creaminess.

Combine with Crispy Tofu:

Just before serving, gently fold the crispy tofu into the dressed cucumber salad so it stays as crunchy as possible.

Garnish and Serve:

Transfer the salad to a serving platter or bowl, then sprinkle with the remaining green onion tops, toasted sesame seeds, and any extra herbs you like. Drizzle with chili oil or chili crisp and serve with lime wedges on the side.

Save

One evening I brought this to a potluck where everyone else had made heavy casseroles and pasta bakes. By the time dessert rolled around, my bowl was scraped clean and three people had asked for the recipe. It felt good to offer something light and bright that still left people satisfied. The host told me later that someone had licked the dressing off the bottom of the bowl when they thought no one was looking.

Making It Your Own

This salad takes well to whatever you have on hand. Ive swapped the carrot for thinly sliced radishes when I wanted more bite, and Ive added snap peas or edamame when I needed extra crunch. If youre out of cilantro, mint or Thai basil work beautifully, and if you want more protein, a handful of chopped peanuts or cashews fits right in. The dressing is forgiving too, more yogurt makes it lighter, more mayo makes it richer, and a squeeze of lime at the end brightens everything up.

Storage and Meal Prep

The components store separately really well, which makes this perfect for meal prep. Keep the dressed cucumbers in one container, the crispy tofu in another, and the extra dressing in a small jar. The cucumbers will stay good for up to two days, and the tofu will hold its crunch for about a day if you keep it uncovered or in a container with a paper towel. When youre ready to eat, just toss everything together and add a little extra dressing if it looks dry. I like to pack it for lunch with a scoop of steamed rice or cold soba noodles on the side.

Serving Suggestions

This salad shines on its own, but it also plays well with other dishes. Ive served it alongside grilled salmon, tucked it into lettuce wraps, and spooned it over warm jasmine rice for a quick weeknight dinner. It works as a side to anything grilled or roasted, and it cools down spicy mains beautifully. On really hot days, I eat it straight from the bowl with chopsticks, sometimes with a cold beer and nothing else.

• Serve it over steamed rice or chilled soba noodles for a complete meal.
• Pair it with grilled chicken, shrimp, or salmon for a lighter dinner.
• Pack it in a jar for a portable, no-reheat-needed lunch that stays fresh and crunchy.

Save

This salad has become my go-to when I want something that feels light but doesnt leave me hungry an hour later. Its the kind of dish that makes you feel good about eating it, and even better about sharing it.

Recipe Questions & Answers

→ How long should I press the tofu?

Press tofu for 15-30 minutes to remove excess moisture. Longer pressing yields crispier results—wrap in kitchen towels and weigh down with a plate or heavy can.

→ Can I make this dish ahead of time?

Prepare dressing and vegetables up to a day in advance. Crisp the tofu just before serving to maintain texture. Store components separately and combine when ready to eat.

→ What's the purpose of salting cucumbers?

Salt draws out excess water from cucumbers, preventing them from diluting the creamy dressing. This step ensures the salad stays crisp and flavorful rather than watery.

→ Can I use an air fryer for the tofu?

Absolutely. Cook marinated, cornstarch-coated tofu at 400°F for 12-15 minutes, shaking halfway through. The air fryer creates excellent crispiness with less oil.

→ Is this dish vegan-friendly?

Yes—substitute vegan mayonnaise and plant-based yogurt for the creamy dressing. Use maple syrup instead of honey. The remaining ingredients are naturally plant-based.

→ How do I store leftovers?

Store salad components and tofu separately in airtight containers. The dressing keeps for up to a week. Re-crisp tofu in a warm skillet before assembling leftovers.