Creamy Asian Cucumber Salad Crispy Tofu

There's a moment every summer when I stop craving hot food entirely, and that's when this salad enters my rotation on repeat. I discovered it wasn't through a cookbook but through a series of happy accidents in my kitchen—pressing tofu one afternoon while my neighbor dropped off armfuls of cucumbers, then realizing my creamy ginger dressing could tie everything together into something unexpectedly craveable. What started as a way to use up produce became the dish I now make whenever I want something that feels both indulgent and impossibly light.

I made this for a potluck last July when the heat made everyone groan at the thought of eating anything warm, and I watched it disappear faster than the hummus and chips combined. A friend who usually skips tofu came back for seconds and asked for the dressing recipe—which, honestly, felt like winning an award. That's when I knew this wasn't just a salad I liked, but something worth perfecting.

Ingredients

• Extra-firm tofu (14 oz / 400 g): The backbone of this dish, and pressing it properly changes everything—it's the difference between tofu that crisps up golden and tofu that steams itself into mush.
• English or Persian cucumbers: Thin-skinned and watery, they're meant for this; regular cucumbers work but release more liquid, so salt them longer.
• Cornstarch or potato starch: Don't skip this tiny ingredient—it's what gives tofu that shattering, restaurant-quality crust that keeps even after it cools.
• Mayonnaise (preferably Kewpie): The secret richness of the dressing; Kewpie has more egg yolk and tastes sweeter and deeper than regular mayo, but regular works fine if that's what you have.
• Greek yogurt or plain unsweetened yogurt: This keeps the dressing creamy without being heavy; if you go dairy-free, use extra mayo mixed with a splash more water.
• Rice vinegar: Milder and slightly sweet compared to white vinegar, which is why it shows up twice here and why it matters.
• Toasted sesame oil: The nutty, aromatic kind (darker, not the clear cold-pressed version)—just a teaspoon transforms the entire dressing into something that tastes like it came from a proper restaurant kitchen.
• Fresh ginger and garlic: Grate them finely so they distribute evenly; mincing by hand is worth the extra thirty seconds of effort.
• Sriracha or Asian chili sauce: A touch of heat that doesn't overpower but reminds your palate you're eating something with personality.
• Toasted sesame seeds: A textural flourish and visual finish that says you cared about the details.
• Green onions (whites and greens separated): The whites go into the salad base where they soften slightly; the greens scatter on top as a fresh, sharp counterpoint to the creaminess.
• Neutral oil (canola, avocado, or grapeseed): For pan-frying tofu; avoid olive oil, which smokes and makes the tofu taste bitter.

Instructions

Press the tofu until it's almost squeaking:

Wrap your drained tofu block in a clean kitchen towel or folded paper towels, set a plate on top, then weight it down with a can or cast-iron skillet. If you skip this step and press for only five minutes, your tofu will steam instead of crisp, and that's when disappointment sets in. The goal is to remove as much moisture as humanly possible—go for 15–20 minutes, or even 30 if you have the patience.

Salt your cucumber slices and let them weep:

Thinly slice cucumbers to about ⅛ inch thickness—think thin enough to nearly see through. Toss them with salt in a colander and wait; this isn't wasted time, it's the step that keeps your final salad crunchy instead of turning it into a soggy mess by the time you serve it.

Whisk the dressing until it's silky and pourable:

Combine mayo, yogurt, rice vinegar, soy sauce, sesame oil, honey, grated garlic, grated ginger, and sriracha in a bowl. Whisk until smooth, then add water one tablespoon at a time until the dressing coats the back of a spoon but flows freely—too thick and it clumps on the greens, too thin and you've lost the whole creamy effect.

Marinate tofu cubes in a salty, tangy bath:

Mix soy sauce, rice vinegar, and sesame oil, then cut your pressed tofu into ½ to ¾ inch cubes. Coat them gently in this marinade for 10–15 minutes, turning halfway through so every surface drinks in the flavor before it hits the pan.

Coat tofu in starch and let it get really, really golden:

Sprinkle cornstarch over your marinated tofu and toss until every cube is dusted. Heat your neutral oil in a skillet over medium-high heat until it shimmers, then add tofu in a single layer without crowding—this is crucial, because overcrowding drops the temperature and turns everything steamy. Let each side crisp for 3–5 minutes before turning, flipping once for all four sides to go golden, then drain on paper towels to cool and crisp further.

Build the salad base with squeezed-dry cucumbers:

Pat your salted cucumbers dry with paper towels (seriously, don't skip this either), then combine them in a large bowl with carrot matchsticks, green onion whites, and half the sliced green tops. If you're using cilantro or mint, tear it roughly and add it now.

Dress gently and taste as you go:

Pour about two-thirds of the dressing over everything and toss with a light hand—this isn't a vigorous, aggressive toss, more of a gentle folding motion that coats everything without bruising the cucumbers. Taste it; add more dressing if you want extra creaminess, or save it for drizzling later if the salad feels balanced to you.

Fold in crispy tofu at the last possible moment:

Just before serving, gently fold the cooled crispy tofu into the dressed salad—this is the move that keeps it shattering instead of turning soft and chewy from the dressing.

Scatter and serve with confidence:

Transfer everything to a platter, sprinkle with remaining green onion tops, toasted sesame seeds, and extra fresh herbs if you're feeling it. Drizzle with chili oil or chili crisp, set lime wedges on the side, and bring it to the table while the tofu is still at its crispiest.

Save

My mom took one bite and immediately asked if I'd learned to cook in secret, which made me laugh but also made me realize that restaurant-quality food isn't some untouchable thing—it's just paying attention to the small moves, like pressing tofu and seasoning dressing with intention. That moment shifted how I cook entirely.

The Crispy Tofu Secret

Crispy tofu isn't magic, it's just technique and confidence. The moment you stop being afraid of high heat and stop fussing with your pan, the crust forms. I used to flip constantly, worried about it sticking, and that's exactly when it would stick—once I learned to set it down, step away, and trust the process, everything changed. The starch coating is equally important; it acts like armor, creating a barrier that crisps up beautifully while the inside stays tender.

Why This Dressing Works

The dressing is a study in balance: fat (mayo and sesame oil), acid (rice vinegar), umami (soy sauce), aromatic heat (ginger, garlic, sriracha), and a touch of sweetness (honey). Each element matters, but none drowns out the others. I've made this dressing with all mayo for richness, with all yogurt for lightness, and with everything in between—it adapts without losing its soul. The sesame oil is the thing that makes someone taste it and think, 'What is that?' without being able to name it.

Timing and Temperature Matter

This salad is fastest if you work with intention but without rushing. Start the tofu pressing, then slice your cucumbers and get them salting. While that's happening, make the dressing and marinate the tofu. By the time you fry the tofu, most of the prep is done, and assembly takes five minutes. For temperature: serve the salad cold or at room temperature, but add the crispy tofu just before serving so the contrast between warm-from-the-pan and cool-from-the-dressing stays sharp and satisfying.

• Air-fryer option: If you want less oil and more hands-off cooking, coat marinated tofu in starch and air-fry at 400°F for 12–15 minutes, shaking the basket halfway through for even crisping.
• Make-ahead strategy: Prepare and cook everything separately, then assemble within an hour of serving to keep the tofu crispy and the cucumbers crunchy.
• Serving suggestion: This works beautifully with chilled soba noodles stirred in, or as a side to grilled fish or chicken if you want to add protein beyond the tofu.

Save

This salad has become the dish I make when I want to impress people without spending hours in the kitchen, and when I want to eat something that feels both comforting and impossibly fresh. Once you nail the technique, you'll find yourself making it again and again.

Recipe Q&A

→ How do I get the tofu really crispy?

Press the tofu for at least 20 minutes to remove excess moisture, then marinate briefly before coating in cornstarch. Pan-fry in a single layer without crowding, cooking undisturbed for 3-5 minutes per side. Let drain on paper towels after cooking to crisp further.

→ Can I make this ahead of time?

Prepare components separately up to a day in advance: press and marinate tofu, make dressing, and salt cucumbers. Fry tofu just before serving to maintain crispness, and toss everything together right before eating for best texture contrast.

→ What can I substitute for the mayonnaise?

Use all Greek yogurt for a lighter version, or try Japanese Kewpie mayo for extra richness. For a fully plant-based option, use vegan mayonnaise or more plain coconut yogurt thinned with a bit of water.

→ Do I really need to salt the cucumbers first?

Yes, salting draws out excess water from the cucumbers, preventing them from diluting the creamy dressing. This step keeps the vegetables crunchy and the dressing silky rather than watery. Rinse briefly if concerned about saltiness, then pat dry thoroughly.

→ Can I air-fry the tofu instead?

Absolutely. After marinating and coating with cornstarch, arrange tofu in a single layer in your air fryer at 400°F (200°C) for 12-15 minutes, shaking halfway through. The result is slightly less golden than pan-frying but still achieves good crispness.

→ How spicy is this dish?

The sriracha amount is adjustable—start with 1 teaspoon for mild heat, or increase to 2 teaspoons or more if you enjoy spice. You can also add chili crisp or chili oil as a finishing drizzle for additional heat and flavor depth.