Creamy Asian Cucumber Salad Crispy Tofu

The crunch of fresh cucumber hitting a cold bowl is one of those sounds that wakes up your appetite before you even taste anything. I was making this salad on a humid afternoon when my kitchen felt too warm for anything cooked, and I remembered a little spot near my old apartment that served cold sesame noodles with impossibly crispy tofu. I wanted that contrast, cool and creamy against something hot and golden. What came together was better than I expected, a salad that felt like a full meal without weighing me down.

I made this for a friend who swore she didnt like tofu, and I watched her go back for seconds without saying a word. She finally asked what I did to make it taste like that, and I realized it wasnt any one thing, it was the marinade, the cornstarch, the hot pan, and the patience to let each side crisp before flipping. The cucumbers stayed cold and crunchy, the dressing clung to everything, and the tofu added just enough richness to make it feel indulgent. It became my go-to whenever I wanted something light but satisfying, especially on days when cooking felt like too much effort.

Ingredients

• Extra-firm tofu: Pressing it for at least 15 minutes removes moisture and helps it crisp up beautifully in the pan, turning soft tofu into something with real texture.
• Cornstarch or potato starch: This creates a delicate, crispy coating that stays crunchy even after you toss the tofu with the dressing.
• English or Persian cucumbers: Thin-skinned and less watery than regular cucumbers, they stay crisp and dont need peeling.
• Rice vinegar: Adds a gentle, slightly sweet acidity that brightens the dressing without being too sharp.
• Toasted sesame oil: A little goes a long way, it brings a warm, nutty depth that ties the whole dish together.
• Kewpie or regular mayonnaise: Kewpie has a richer, slightly sweeter flavor, but any good mayo works, and vegan versions make this completely plant-based.
• Greek yogurt or plain yogurt: Adds creaminess and a subtle tang, but you can swap it for more mayo if you want a richer or dairy-free version.
• Fresh ginger and garlic: Grated finely, they melt into the dressing and give it a lively, aromatic kick.
• Sriracha or Asian-style chili sauce: Adjust to your heat preference, it adds warmth without overwhelming the other flavors.
• Toasted sesame seeds: A small finishing touch that adds nutty flavor and a satisfying little crunch.

Instructions

Organize cleaning supplies and kitchen essentials under the sink for quicker access during cooking and cleanup.

Check price on Amazon

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 something heavy like a can or a small skillet, then let it press for 15 to 20 minutes to squeeze out as much moisture as possible.

Slice and Salt the Cucumbers:

While the tofu is pressing, slice your cucumbers into thin 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 the salt draws out excess water and keeps the salad from getting soggy.

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 tablespoon at a time until the dressing is pourable but still clings to a spoon, then taste and adjust the seasoning if needed.

Marinate the Tofu:

Mix the soy sauce, rice vinegar, and sesame oil in a small bowl. Pat the pressed tofu dry with paper towels, cut it into half to three-quarter inch cubes, and toss them gently in the marinade, letting them sit for 10 to 15 minutes and turning them once or twice.

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 with space between each cube, cooking 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 to remove the released water. Toss them in a large mixing bowl with the carrot matchsticks, green onion whites, half the green tops, and the chopped cilantro or mint if youre using it.

Dress the Salad:

Pour about two-thirds of the dressing over the cucumber mixture and toss gently to coat everything evenly. Add more dressing as needed, depending on how creamy you like your salad.

Combine with Crispy Tofu:

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

Garnish and Serve:

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

Save to Pinterest

There was an evening when I brought this salad to a potluck, and someone asked if it was from a restaurant because the tofu looked too perfect to be homemade. I laughed and told them it was just cornstarch and patience, but really it was about learning to leave things alone in the pan and not fidget with them. That salad disappeared faster than anything else on the table, and I went home with an empty bowl and three people asking for the recipe. It felt good knowing something so simple could make people that happy.

Making It Your Own

You can swap the cucumbers for thinly sliced radishes or jicama if you want a different kind of crunch, or add shredded cabbage for more bulk. I sometimes throw in a handful of edamame or blanched snap peas when I want extra protein and color. If youre not a fan of cilantro, Thai basil or mint work beautifully and add a sweet, aromatic note that pairs well with the sesame and ginger.

Serving Suggestions

This salad is fantastic on its own for a light lunch, but it also works as a side dish next to grilled salmon, teriyaki chicken, or even a simple bowl of steamed rice. I love serving it with chilled soba noodles on really hot days, or alongside spring rolls and dumplings for a casual spread. The creamy dressing and crispy tofu make it feel more substantial than a typical cucumber salad, so it holds its own at the center of the table.

Storage and Make-Ahead Tips

You can prep the dressing, marinate the tofu, and slice the vegetables a day ahead, keeping everything separate in the fridge until youre ready to cook and assemble. The cucumbers can be salted and drained up to a few hours in advance, just pat them dry and store them in an airtight container. If you have leftovers, store the tofu separately from the salad so it doesnt get soggy, and reheat it briefly in a hot pan or air fryer to bring back some of the crispness.

• Press the tofu in the morning and marinate it before you start cooking dinner to save time.
• Keep extra dressing in a jar in the fridge for up to a week, its great on grain bowls and roasted vegetables.
• If the salad sits for more than an hour, give it a quick toss and add a splash of rice vinegar to refresh the flavors.

Pressure cook meals, make rice, steam vegetables, and prepare soups faster for easy everyday cooking.

Check price on Amazon

Save to Pinterest

This salad has become one of those recipes I make without thinking, the kind that feels effortless once you know the rhythm of it. I hope it brings you the same kind of easy satisfaction, something fresh and bright that tastes like you put in more work than you actually did.

Common Questions

→ How do I get the tofu really crispy?

Press the tofu for 15-30 minutes to remove excess moisture, then marinate briefly before coating in cornstarch. Pan-fry in a single layer without overcrowding, letting each side cook undisturbed for 3-5 minutes until golden and crispy.

→ Can I make this ahead of time?

Prepare the dressing and press the tofu up to a day ahead. Salt and drain the cucumbers a few hours before serving. For best results, cook the tofu just before serving to maintain crispiness and combine everything at the last minute.

→ Is this dish vegan-friendly?

Yes! Simply use vegan mayonnaise, plant-based yogurt, and maple syrup instead of honey in the dressing. The rest of the ingredients are naturally plant-based.

→ What can I serve with this salad?

This pairs beautifully with steamed jasmine rice, chilled soba noodles, or as a refreshing side to grilled fish, chicken, or beef. It also works well alongside other Asian-inspired dishes like spring rolls or dumplings.

→ Can I use an air fryer for the tofu?

Absolutely! After marinating and coating the tofu in cornstarch, air-fry at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through. The results are beautifully crispy with less oil.

→ How long does the dressing keep?

The creamy Asian dressing stores well in an airtight container in the refrigerator for up to 5 days. You may need to whisk in a small amount of water before using as it thickens when chilled.