Creamy Asian Cucumber Salad with Crispy Tofu

There's something about a crispy tofu cube that changed how I think about salads entirely. I was testing recipes on a Tuesday afternoon when the kitchen was quiet, just me and the sound of tofu sizzling in a hot pan, and suddenly the smell of golden, nutty crisps filled the room. That's when I realized this wasn't going to be another forgettable vegetarian side dish—it was going to be something people actually wanted to eat, craved even. The creamy sesame-ginger dressing came next, whisked together almost by accident when I was experimenting with what lived in my fridge, and the cool cucumbers tied everything together like they'd been waiting for this moment.

I made this for a potluck once where everyone brought heavy, creamy casseroles, and watching people's faces light up when they tasted the cool, crunchy cucumber mixed with crispy tofu was worth every minute of prep work. Someone asked if it was Thai, someone else thought it was Chinese, and honestly, I loved that no one could quite pin it down—it just tasted alive and intentional. That's when I knew this recipe belonged in regular rotation, not just special occasions.

Ingredients

• Extra-firm tofu, 14 oz (400 g): Press this aggressively; the drier it gets, the crispier it becomes, and that crispy exterior is what makes this entire dish sing.
• Soy sauce or tamari, 1½ tbsp: The marinade for tofu needs this salty, umami punch—it seasons the tofu from within before it even hits the pan.
• Rice vinegar, 1 tbsp (for tofu marinade) plus 1½ tbsp (for dressing): This gentle acid keeps everything bright without overpowering; don't skip or substitute with regular vinegar.
• Toasted sesame oil, 1 tsp (for tofu) plus 1 tsp (for dressing): Use the real stuff, toasted and fragrant; it's the secret ingredient that makes people ask what's different about your salad.
• Cornstarch or potato starch, 2 tbsp: This coating is what creates the crackling exterior; regular flour won't give you that satisfying crunch.
• Neutral oil for pan-frying, 2–3 tbsp: Avocado or grapeseed oil handles high heat better than regular canola and won't smoke up your kitchen.
• English or Persian cucumbers, 2 large or 4–5 small: The thinner-skinned varieties are less watery and have fewer seeds, keeping your salad crisp rather than soggy.
• Salt for cucumbers, 1 tsp: Salting draws out excess moisture that would otherwise dilute your dressing and turn everything mushy.
• Green onions, 3 stalks: Keep whites and greens separate—the whites go into the base, the greens garnish at the end for color and a fresh bite.
• Carrot, 1 medium: Cut into matchsticks so they're delicate enough to match the cucumber slices and won't steal the show.
• Fresh cilantro or mint, 2 tbsp: This is optional but transforms the dish from good to memorable with herbaceous brightness.
• Toasted sesame seeds, 2 tsp: Buy them already toasted if possible; toasting at home takes just a minute but adds nuttiness and visual appeal.
• Mayonnaise, 2 tbsp: Kewpie mayo is tangier and richer than American mayo, making a noticeable difference in the dressing's texture and flavor.
• Greek yogurt or plain yogurt, 2 tbsp: This adds creaminess without making the dressing heavy; you can use all mayo for a richer version or swap for vegan yogurt.
• Honey, sugar, or maple syrup, 1 tsp: Just a touch balances the acidity and saltiness, rounding out the dressing so no single flavor dominates.
• Garlic clove, 1 small: Grate it finely so it distributes evenly through the dressing instead of appearing in aggressive little bits.
• Fresh ginger, 1 tsp: Grated ginger gives warmth and a subtle spicy note that ties the Asian flavors together without heat.
• Sriracha or Asian-style chili sauce, 1–2 tsp: Start with less and taste your way up; you're looking for background spice, not a kick that overwhelms.
• Water, 1–2 tbsp: This thins the dressing to silky pourable consistency, so it clings to vegetables rather than pooling at the bottom of the bowl.

Instructions

Press the tofu until it's almost stubborn:

Wrap your drained block in a clean kitchen towel, set a plate on top, and weight it with a heavy can or your skillet. You want moisture weeping into those paper towels—that's your signal the tofu is ready to get crispy. Let it sit for 15–20 minutes, though 25–30 will make it even better.

Slice and salt those cucumbers while tofu presses:

Work efficiently here—thin rounds or half-moons, about the thickness of a coin, go into a colander with a sprinkle of salt. The salt draws out water that would otherwise turn your finished salad into a puddle of dressing, so don't skip this step or rush it. Fifteen to twenty minutes is the sweet spot.

Whisk the dressing until it's silky and balanced:

Combine mayo, yogurt, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha in a bowl and whisk until smooth. Add water slowly until you reach that pourable consistency—not thick like mayo straight from the jar, but not thin like vinaigrette either. Taste and adjust salt, heat, or sweetness to your preference.

Marinate the pressed tofu in umami liquid:

Cut your pressed tofu into ½ to ¾ inch cubes and nestle them in a shallow bowl with mixed soy sauce, rice vinegar, and sesame oil. Turn the pieces occasionally over 10–15 minutes so the marinade seasons them evenly on all sides. This step is what gives the crispy cubes flavor from the inside out.

Coat and pan-fry until golden and crackling:

Pat marinated tofu dry, toss with cornstarch until every surface is white and coated, then heat your oil in a skillet over medium-high heat until it shimmers. Lay the tofu in a single layer without crowding—this is non-negotiable for crispness—and don't touch them for 3–5 minutes. Once they develop that gorgeous golden crust, flip and repeat until all sides are crispy, about 10–12 minutes total. Transfer to paper towels where they'll continue to crisp as they cool.

Prepare the cucumber base with fresh vegetables:

Pat your salted cucumbers completely dry with paper towels—moisture is the enemy of crispness—and place them in a large mixing bowl. Add carrot matchsticks, the whites of your green onions, half the green tops, and cilantro or mint if using. Toss gently to combine without bruising anything.

Dress the salad gently and taste as you go:

Pour about two-thirds of the dressing over the vegetables and toss with a light hand, coating everything evenly. Taste it—if you want more creaminess or flavor, add the remaining dressing a little at a time. Stop when it tastes right to you, not when the bowl is slick.

Fold in crispy tofu at the last possible moment:

Just before serving, add the cooled crispy tofu cubes and fold them in gently so they don't break apart and lose their precious crunch. Timing is everything here—if you do this more than a few minutes early, the crispy coating will soften from the dressing.

Finish with garnish, color, and final flourishes:

Transfer to your serving vessel and scatter the remaining green onion tops, toasted sesame seeds, and any extra herbs across the top. Drizzle with chili oil or chili crisp for a final touch of heat and shine, and set lime wedges on the side so people can brighten their bites as they eat.

Save

There was a moment at that potluck when someone who claimed they hated tofu came back for thirds, and they didn't even realize what they were eating until I told them. That's when I understood the power of proper technique—crispy, seasoned, golden tofu stops being a meat substitute and becomes its own thing entirely. It was the best compliment that salad could have received.

The Science Behind Crispy Tofu

Tofu is mostly water, which is why it gets soft and absorbs sauce like a sponge. When you press it aggressively, you're removing that water so the exterior can actually dry out and crisp when it hits hot oil. The cornstarch coating acts like a second barrier, absorbing any remaining moisture and creating that crackling crust that makes people close their eyes when they bite into it. The marinade seasons the inside while the starch and pan-frying handle the outside—it's balance, really.

Why Salting Cucumbers Changes Everything

Cucumbers are about 96% water, and raw, they'll weep that water into your bowl all day long, turning your creamy dressing into a watery puddle. Salting draws out that excess moisture through osmosis over 15–20 minutes, and then you pat them dry before dressing. It sounds like an extra step, but it's the difference between a salad that stays crisp and creamy through the meal and one that separates and saddens by dessert. Your future self will thank you for honoring this step.

Dressing Flexibility and Flavor Building

The creamy Asian dressing is forgiving once you understand the basic framework—it's rich (mayo and yogurt), tangy (rice vinegar), savory (soy sauce and sesame oil), and balanced with a touch of sweetness and heat. If you prefer lighter, use more yogurt and less mayo, or swap in all vegan mayo for dairy-free. If you like it richer, lean into the mayo, maybe even Kewpie. The sriracha can be adjusted based on your heat tolerance, and the ginger-garlic punch can be intensified or softened depending on your mood.

• Make the dressing at least 30 minutes ahead so flavors have time to marry and mellow slightly.
• Taste and adjust seasoning before dressing the salad—it's much easier to fix a bowl of dressing than to fix a dressed salad.
• Keep extra dressing on the side in case someone at the table wants more creaminess on their portion.

Save

This salad taught me that vegetarian cooking doesn't have to be apologetic or compromised—it just has to be intentional. Every element here has a purpose, from the pressed tofu to the salted cucumbers to the balanced dressing, and when they come together, it's genuinely better than the sum of its parts.

Recipe FAQs

→ How do I make the tofu extra crispy?

Press the tofu for at least 15-20 minutes, ideally up to 30 minutes, to remove excess moisture. After marinating, coat evenly in cornstarch and pan-fry in a single layer over medium-high heat. Let each side cook undisturbed for 3-5 minutes until deeply golden before turning. An air fryer at 400°F for 12-15 minutes also works beautifully.

→ Can I make this ahead of time?

Prepare the dressing and crispy tofu up to a day in advance. Store the dressing refrigerated in an airtight container and keep tofu at room temperature. Salt and drain the cucumbers ahead, but wait to dress and combine everything until just before serving to maintain the tofu's crisp texture.

→ Is this dish vegan-friendly?

Absolutely. Simply swap regular mayonnaise for vegan mayo, use plant-based yogurt instead of Greek yogurt, and choose maple syrup or sugar instead of honey. The remaining ingredients including tofu, vegetables, and sesame-ginger dressing components are naturally plant-based.

→ What can I serve with this salad?

This dish shines alongside steamed jasmine rice, chilled soba noodles, or fluffy quinoa. It also pairs beautifully with grilled fish, chicken, or shrimp for added protein. For a complete meal, add miso soup and pickled vegetables on the side.

→ Can I adjust the spice level?

Certainly. Start with 1 teaspoon of sriracha in the dressing for mild heat, then increase up to 2 teaspoons or more according to your preference. Extra chili oil or chili crisp as a finishing garnish adds another layer of customizable heat and savory depth.

→ Why do I need to salt the cucumbers?

Salting draws out excess water from the cucumbers through osmosis, preventing the dressing from becoming watery and diluted. This 15-20 minute step ensures the salad stays crisp and the creamy dressing clings beautifully to every slice.