Creamy Asian Cucumber Salad with Crispy Tofu

Last summer my friend Sarah dropped by with armfuls of garden cucumbers and that apologetic look people get when they're overrun by produce. We threw together this salad on her back porch, barely measuring anything, just tasting and adjusting. The tofu was actually her idea, she'd been experimenting with getting it restaurant-crispy at home. Between the two of us we probably ate half the batch standing up in her kitchen, and I knew I had to write down what we'd done before I forgot the magic of that particular dressing ratio.

I made this for my sister who swears she hates tofu, and she watched me fry the cubes with genuine curiosity. When they came out golden and making that satisfying little crunch sound, she reached in and stole three pieces before I could even finish assembling everything. Now she texts me regularly asking if I'm making that salad with the good tofu, which is how I measure success in my kitchen anyway.

Ingredients

• Extra firm tofu: Press it really well, the drier it starts the crispier it will get
• Cornstarch: This is what creates that incredible golden crust that stays crispy even with dressing
• English cucumbers: Thin skin means no peeling and they stay crunchy longer
• Rice vinegar: Gives the dressing brightness without being too sharp
• Toasted sesame oil: A little goes a long way for that nutty depth
• Garlic and ginger: Grate them fresh, nothing beats that punchy aromatic quality
• Sriracha: Start with less and add more, you can always turn up the heat

Instructions

Press the tofu:

Wrap your tofu block in clean towels and weight it down with something heavy for at least 15 minutes, seriously do not skip this step

Salt the cucumbers:

Slice them thin and toss with salt, then let them drain in a colander while you prep everything else

Whisk the dressing:

Combine mayo, yogurt, vinegar, soy sauce, sesame oil, honey, garlic, ginger and sriracha, thinning with water until it coats a spoon

Marinate the tofu:

Cut the pressed tofu into cubes and toss with soy sauce, vinegar and sesame oil for about 10 minutes

Coat and fry:

Toss the marinated tofu in cornstarch and fry in hot oil until golden and crunchy on all sides

Assemble the salad:

Combine the drained cucumbers with carrots, green onions and herbs, then dress and top with the warm tofu

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This became my go-to summer dinner after a long day at the market, something I could pull together without turning on the oven but still felt like a proper meal. My roommate started asking for it weekly, and honestly, I never said no because it became just as satisfying to make as it was to eat.

Make It Your Own

Sometimes I swap in rice wine vinegar for a slightly mellower tang, or add a splash of lime juice if I want more brightness. The dressing base is forgiving, taste as you go and trust your instincts.

The Perfect Tofu Technique

I learned that crowding the pan makes tofu steam instead of crisp, so work in batches if necessary. Also let it develop a deep golden brown, that color means flavor and texture.

Serving Ideas

This salad works alongside grilled fish or chicken, but honestly, it holds its own as a main. Add some cooled soba noodles or steamed rice if you want extra heft. The leftovers make an excellent next-day lunch, though pack the tofu separately.

• Try it wrapped in lettuce cups for a low-carb option
• Top with crushed peanuts for extra protein and crunch
• Make a double batch of the dressing, it keeps for a week

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Hope this becomes one of those recipes you return to whenever you need something fresh and satisfying.

Recipe FAQ

→ How long should I press the tofu?

Press the tofu for 15–20 minutes to remove excess moisture, which helps achieve maximum crispiness when pan-frying. You can extend pressing time to 30 minutes for even crunchier results.

→ Why salt the cucumbers before making the salad?

Salting draws out excess water from the cucumbers, keeping them crunchy and preventing the creamy dressing from becoming watery or diluted.

→ Can I make this dish vegan?

Absolutely. Use vegan mayonnaise, plant-based yogurt, and maple syrup or sugar instead of honey in the dressing. The rest of the ingredients are naturally plant-based.

→ What's the best way to cook the tofu?

Pan-frying in a hot skillet with neutral oil creates the crispiest exterior. Alternatively, you can air-fry the coated tofu at 400°F (200°C) for 12–15 minutes, shaking halfway through cooking.

→ How do I store leftovers?

Store the salad base and dressing separately from the crispy tofu for up to 2 days. Add the tofu just before serving to maintain its crisp texture.