Save My neighbor knocked on my door one Saturday holding a wilted bunch of mint and a block of tofu she didn't know what to do with. We ended up in my kitchen, slicing cucumbers so thin they were nearly translucent, and that's when this salad was born. The dressing came together by instinct, a little creamy, a little spicy, and when we finally folded in those golden tofu cubes, still warm and crackling, we both went quiet for a moment. It was one of those accidental perfect dishes that you know you'll make again and again. Now, every time I pull out my mandoline, I think of her laugh when she tasted it for the first time.
I brought this to a potluck once, nervous because half the guests were devoted carnivores. By the end of the night, three people had asked for the recipe, and one guy admitted he'd gone back for thirds. The tofu had stayed crispy even after sitting out for an hour, which I credit entirely to that cornstarch coating and the quick sear. Watching people who claimed they hated tofu go back for more was a small, smug victory. It taught me that texture is everything, and that a good dressing can make anyone a believer.
Ingredients
- Extra-firm tofu: Press it well or it won't crisp, I learned that the hard way after one sad, soggy batch.
- Soy sauce and rice vinegar: These marinate the tofu and add a savory, tangy backbone that makes every bite sing.
- Cornstarch: This is the secret to that shatteringly crisp exterior, don't skip it or substitute with flour.
- English or Persian cucumbers: Thin-skinned and less watery, they stay crunchy longer and don't turn the dressing into soup.
- Mayonnaise and yogurt: Kewpie mayo is richer and slightly sweeter, but any good mayo works, and yogurt lightens it just enough.
- Fresh ginger and garlic: Grate them finely so they melt into the dressing instead of sitting in clumps.
- Toasted sesame oil: A little goes a long way, too much and it tastes like you're eating a bottle of oil.
- Sriracha: Adjust to your heat tolerance, I like just enough to make my lips tingle.
- Green onions and cilantro: Freshness and a pop of color that make the whole bowl look alive.
- Sesame seeds: Toast them if they're not already toasted, the nutty aroma is worth the extra minute.
Instructions
- Prepare and Press the Tofu:
- Drain the tofu, wrap it snugly in a clean towel, and weight it down with something heavy for 15 to 20 minutes. You'll be shocked at how much water comes out, and that's exactly what you want for maximum crispness.
- Slice and Salt the Cucumbers:
- Slice them thin and toss with salt, then let them sit in a colander while the tofu presses. This draws out the water that would otherwise dilute your dressing and make everything limp.
- Make the Creamy Asian Dressing:
- Whisk together mayo, yogurt, vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha until smooth. Thin it with water, a tablespoon at a time, until it coats the back of a spoon but still drizzles easily.
- Marinate the Tofu:
- Cut the pressed tofu into bite-sized cubes and toss them gently in soy sauce, rice vinegar, and sesame oil. Let them soak up the flavor for 10 to 15 minutes, turning them once or twice.
- Coat and Crisp the Tofu:
- Toss the marinated cubes in cornstarch until every surface is dusted, then fry them in hot oil, turning only when each side is deeply golden. Patience here pays off in crunch.
- Finish the Cucumber Salad Base:
- Squeeze the salted cucumbers gently to remove excess moisture, then toss them with carrot matchsticks, green onion whites, and herbs. The cucumbers should feel firm and almost squeaky.
- Dress the Salad:
- Pour most of the dressing over the vegetables and toss until everything glistens. Save a little dressing in case you want to add more at the table.
- Combine with Crispy Tofu:
- Fold the tofu in gently just before serving so it stays crisp. If you toss it too early, it will soften and lose that satisfying crackle.
- Garnish and Serve:
- Scatter the remaining green onion tops, sesame seeds, and extra herbs over the top, then drizzle with chili oil if you like heat. Serve with lime wedges on the side for anyone who wants a bright, acidic pop.
Save One evening, I made this for myself after a long day and ate it straight from the bowl, standing at the counter in my socks. The tofu was still warm, the cucumbers were icy cold, and the dressing tied it all together in a way that felt like a hug. It wasn't fancy, and no one was watching, but it was exactly what I needed. That's when I realized this salad wasn't just food, it was comfort that didn't weigh you down.
Making It Your Own
This salad is incredibly forgiving and loves to be tweaked. Swap the cilantro for mint or Thai basil if you want a different aromatic note, or throw in some thinly sliced radishes for extra crunch and a peppery bite. I've added mango chunks in the summer, and once I stirred in some leftover shredded chicken when I needed more protein. If you're not a tofu person, crispy chickpeas or even seared shrimp work beautifully. The dressing is the anchor, so as long as you keep that creamy, tangy base, you can play with the rest.
Serving Suggestions
I love this salad as a stand-alone lunch, but it's also fantastic alongside steamed jasmine rice or chilled soba noodles. It pairs surprisingly well with grilled salmon or teriyaki chicken if you're feeding a crowd with mixed preferences. On hot days, I'll make a big batch and eat it straight from the fridge, cold and crunchy, sometimes with a handful of rice crackers on the side. It's one of those dishes that works at a picnic, a dinner party, or a solo meal at your kitchen counter. Lime wedges on the side are a must, that little squeeze of citrus at the end brightens everything.
Storage and Meal Prep
If you're planning to meal prep, keep the components separate until you're ready to eat. Store the dressed cucumbers, the crispy tofu, and any extra dressing in separate containers in the fridge. The cucumbers will stay good for up to two days, though they'll soften slightly, and the tofu can be gently reheated in a skillet or air fryer to bring back some of that crunch. I don't recommend mixing everything together ahead of time unless you're serving it within an hour. The dressing keeps for about a week in the fridge, so you can make a double batch and use it on other salads or as a dipping sauce.
- Press and marinate the tofu the night before to save time.
- Slice and salt the cucumbers in the morning, then drain and refrigerate them until dinner.
- Whisk up the dressing and store it in a jar, it gets even better after a few hours in the fridge.
Save This salad has become my go-to whenever I want something that feels special but doesn't demand much from me. It's proof that simple ingredients, treated with a little care, can turn into something you crave. I hope it finds a spot in your regular rotation, just like it has in mine.
Recipe FAQs
- → Why press the tofu before cooking?
Pressing tofu removes excess moisture, allowing it to absorb marinade flavors better and achieve crispy, golden edges when pan-fried. The drier the tofu, the crunchier the final result.
- → Can I make this gluten-free?
Yes, use tamari instead of soy sauce and verify your cornstarch and all condiments are certified gluten-free. The rest of the ingredients are naturally gluten-free.
- → How long will leftovers stay crispy?
The tofu is best enjoyed immediately after adding to the dressed cucumbers. To maintain crispness, store tofu separately and combine just before serving. The dressed cucumbers keep well refrigerated for 1-2 days.
- → Can I use an air fryer instead?
Absolutely. Cook marinated, cornstarch-coated tofu at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through. The air fryer yields excellent crispiness with less oil.
- → What can I substitute for the mayonnaise?
Use additional Greek yogurt for a lighter version, or try vegan mayonnaise for a plant-based option. You can also increase the sesame oil and rice vinegar for a thinner, oil-based dressing.