Save My neighbor showed up one June afternoon with a bag of cucumbers from her garden, the kind that pile up faster than you can use them. I was mid-afternoon slump, craving something cool and crunchy but filling enough to call lunch. I tossed together what I had: cucumbers, a carrot, some tofu I'd been meaning to use, and a creamy sesame dressing I half-invented on the spot. That salad became my summer reset meal, the thing I made when the heat made everything else feel too heavy.
I brought this to a potluck once, worried it was too simple next to all the casseroles and grilled meats. It was gone in twenty minutes. People kept asking what made the tofu so crispy, and I realized it wasn't just the cornstarch trick, it was giving the cubes enough space in the pan and resisting the urge to flip them early. That patience paid off every time. The salad became my quiet show-off dish, the one that looked effortless but always earned seconds.
Ingredients
- Extra-firm tofu: Pressing it for the full 20 minutes makes all the difference, transforming spongy blocks into golden, crispy bites that hold their shape in the salad.
- English or Persian cucumbers: Thin-skinned and nearly seedless, they slice beautifully and stay crunchy even after salting, which is key to keeping the dish fresh.
- Rice vinegar: Mild and slightly sweet, it balances the richness of the mayo and sesame oil without overwhelming the vegetables.
- Toasted sesame oil: A little goes a long way, adding that deep, nutty warmth that ties the whole dressing together.
- Cornstarch: This creates the shatteringly crisp coating on the tofu, far better than flour for achieving that restaurant-style crunch.
- Kewpie or regular mayonnaise: Kewpie brings extra umami and silkiness, but any good mayo works, especially if you thin it just right.
- Fresh ginger and garlic: Grated fine, they melt into the dressing and give it a bright, aromatic kick without any harsh bite.
- Sriracha or chili sauce: Adjust to your mood, it adds gentle heat and a hint of sweetness that keeps you coming back for more.
Instructions
- Prepare and Press the Tofu:
- Wrap the drained tofu in a clean towel, set a plate on top, and weigh it down with something heavy like a skillet or a couple of cans. Let it sit for 15 to 20 minutes, this step pulls out the moisture that would otherwise steam the tofu instead of crisping it.
- Slice and Salt the Cucumbers:
- Cut the cucumbers into thin rounds or half-moons, toss them in a colander with a teaspoon of salt, and let them sit while the tofu presses. This draws out excess water and keeps your salad from turning into soup.
- Make the Creamy Asian Dressing:
- Whisk together mayo, yogurt, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha in a bowl. Add water a tablespoon at a time until it's silky and pourable, then taste and tweak the heat or sweetness to your liking.
- Marinate the Tofu:
- Combine soy sauce, rice vinegar, and sesame oil in a shallow bowl. Cut the pressed tofu into cubes, toss them gently in the marinade, and let them soak for 10 to 15 minutes, turning once or twice so every piece gets flavor.
- Coat and Crisp the Tofu:
- Sprinkle cornstarch over the marinated tofu and toss until each cube is lightly dusted. Heat neutral oil in a nonstick skillet over medium-high, add the tofu in a single layer with space between pieces, and let them cook undisturbed for 3 to 5 minutes per side until deeply golden and crisp all over.
- Finish the Cucumber Salad Base:
- Squeeze or pat the salted cucumbers dry with paper towels, then toss them in a large bowl with carrot matchsticks, sliced green onion whites, and half the green tops. Add chopped cilantro or mint if you want extra freshness.
- Dress the Salad:
- Pour most of the dressing over the vegetables and toss gently to coat every slice. Start with two-thirds and add more if you like it creamier, the salad should glisten without being drenched.
- Combine with Crispy Tofu:
- Once the tofu has cooled slightly and crisped up even more on the plate, fold it gently into the dressed salad just before serving. This keeps the coating from softening too quickly.
- Garnish and Serve:
- Transfer to a platter, scatter the remaining green onion tops, sesame seeds, and extra herbs over the top. Finish with a drizzle of chili oil and lime wedges on the side for squeezing.
Save One evening I made this for a friend going through a rough patch, someone who needed something fresh and bright but didn't want to talk much. We ate it quietly on the porch with lime wedges and cold glasses of water, and she told me later it was the first meal in days that didn't feel like effort. Sometimes a dish doesn't need to be fancy, it just needs to feel like care on a plate.
Make It Your Own
Swap the tofu for crispy chickpeas if you want a different texture, or add thinly sliced radishes for extra snap and a peppery bite. I've folded in cold soba noodles to stretch it into a full meal, and once I stirred in diced mango when I had one sitting too ripe on the counter. The creamy dressing works with almost any crunchy vegetable, so don't be afraid to clean out the crisper drawer. If you like more heat, double the sriracha or finish with a generous drizzle of chili crisp.
Storing and Serving
Keep the dressed salad and crispy tofu separate if you're prepping ahead, the tofu will lose its crunch if it sits in the dressing too long. The salad base stays fresh in the fridge for up to two days, and you can make extra tofu to snack on or toss into grain bowls. If the dressing thickens in the fridge, whisk in a splash of water to bring it back to life. Serve this cold or at cool room temperature, it's perfect straight from the fridge on a hot afternoon or as a bright side next to grilled salmon or chicken.
What to Serve Alongside
This salad shines next to steamed jasmine rice or chilled soba noodles, soaking up any extra dressing at the bottom of the bowl. I've served it alongside miso-glazed eggplant, sesame chicken thighs, or even a simple bowl of edamame for a full spread. It also works beautifully as a standalone lunch, especially if you add an extra handful of tofu or toss in some cooked shrimp.
- Double the dressing recipe and keep extra in a jar for drizzling over grain bowls or roasted vegetables later in the week.
- If you don't have an air fryer, the skillet method gives you more control over the crust and lets you watch the tofu turn golden in real time.
- Taste the dressing before you dress the salad, it should be bold enough to stand up to all those crisp, mild cucumbers.
Save This salad taught me that crispy tofu doesn't need a deep fryer and that a little patience with salting and pressing makes all the difference. It's become the dish I reach for when I want something that feels light but leaves me satisfied, proof that the best meals often start with what's already in the fridge.
Recipe FAQs
- → How do I keep the tofu extra crispy?
Press the tofu for at least 20 minutes to remove moisture. Coat with cornstarch just before cooking, and avoid overcrowding the pan. Cook undisturbed for 3-5 minutes per side to develop a golden crust.
- → Can I make this dish ahead?
The dressed cucumbers actually improve after an hour in the refrigerator. Store the crispy tofu separately and fold it in just before serving to maintain texture.
- → What's the purpose of salting the cucumbers?
Salt draws out excess water from the cucumbers, preventing the dressing from becoming watery. This step ensures the vegetables stay crunchy and the sauce remains creamy.
- → Can I use an air fryer for the tofu?
Yes. Cook the marinated, cornstarch-coated tofu at 400°F for 12-15 minutes, shaking halfway through. The result is evenly crispy with less oil.
- → How can I make this dish vegan?
Substitute vegan mayonnaise and plant-based yogurt. Use maple syrup instead of honey. The rest of the ingredients are naturally plant-based.
- → What can I serve with this salad?
Enjoy over steamed rice, alongside chilled soba noodles, or as a protein-rich side to grilled fish or chicken. It's substantial enough to stand alone as a light lunch.