Pin The first time I made this salad was during a brutally hot July when my kitchen AC had died and cooking felt like a punishment. I had a block of tofu languishing in the fridge and a farmers market bag bursting with cucumbers, so I decided to throw together something that required zero oven time. That impromptu lunch became the meal I started craving whenever summer temperatures climbed into the unbearable range.
Last summer my sister dropped by unexpectedly and I threw this together using whatever I had on hand. She took one bite and demanded I teach her the method right then and there at my kitchen counter. Now she makes it weekly and sends me photos of her variations, usually with way more chili crisp than I would ever dare to use.
Ingredients
- Extra firm tofu: Pressing this properly is the difference between soggy cubes and golden crispy ones that actually hold their texture in the salad
- English or Persian cucumbers: These thinner skinned varieties stay crunchier longer and do not need peeling which saves you precious prep time
- Cornstarch or potato starch: This creates the delicate crispy coating that transforms plain tofu into something craveable and substantial
- Mayonnaise and yogurt combo: The marriage of creamy and tangy gives you that restaurant style dressing without it feeling too heavy or rich
- Fresh ginger and garlic: Grating these aromatics releases their oils and distributes their flavor evenly throughout the dressing
- Sesame oil: A little goes a long way and this toasted version brings that signature nutty aroma that makes everything taste restaurant quality
- Sriracha or chili sauce: Adjust this to your heat tolerance but do not skip it entirely because the spicy kick cuts through the creaminess beautifully
- Rice vinegar: This provides essential acidity that brightens all the rich elements and keeps the whole salad feeling light and refreshing
Instructions
- Press the tofu properly:
- Wrap your drained tofu block in clean towels and weight it down for at least 15 minutes because removing excess moisture is absolutely critical for achieving that golden crispy exterior instead of sad steamed cubes.
- Salt your cucumbers:
- Thinly slice the cucumbers then toss them with salt and let them sit in a colander for 15 to 20 minutes while you prep everything else because drawing out that water prevents your dressing from turning into a watery puddle.
- Whisk the creamy dressing:
- Combine mayonnaise yogurt rice vinegar soy sauce sesame oil sweetener grated garlic grated ginger and sriracha in a bowl then thin with water until it is silky and pourable.
- Marinate the tofu cubes:
- Cut your pressed tofu into bite sized cubes and toss them gently in a mixture of soy sauce rice vinegar and sesame oil for about 10 minutes so the flavor penetrates beyond just the surface.
- Coat and crisp the tofu:
- Toss the marinated cubes in cornstarch until evenly coated then pan fry in hot oil without touching them for 3 to 5 minutes per side until they are golden and crunchy on all sides.
- Assemble the salad base:
- Pat your salted cucumbers completely dry then combine them with carrots green onion whites and fresh herbs in a large mixing bowl.
- Dress and combine:
- Pour most of the dressing over the vegetables and toss gently then fold in the crispy tofu just before serving so it stays perfectly crunchy.
Pin This recipe became my go to after a dinner party where guests kept hovering around the kitchen island stealing tofu cubes before I could even finish assembling the salad. Now I always double the tofu portion because somehow those crispy golden pieces disappear before they even make it into the serving bowl.
Making It Your Own
The beauty of this salad is how easily it adapts to whatever you have in the crisper drawer. Sometimes I add shredded radish for extra peppery bite or swap in mint when my cilantro plant has bolted in the summer heat.
The Protein Swap
While the crispy tofu is perfect here you could absolutely use grilled shrimp or even shredded rotisserie chicken if you need something quicker. Just adjust the cooking time accordingly and do not skip the cornstarch coating step on whatever protein you choose.
Make Ahead Strategy
You can press and marinate the tofu up to a day ahead then simply coat and cook it when you are ready to eat. The dressing actually improves after a few hours in the fridge so whisk it up in the morning and let the flavors meld while you work.
- Keep the dressed salad and crispy tofu in separate containers until serving time
- If you need to transport this bring the tofu in a sealed bag and add it right before serving
- The dressing can be made up to three days ahead and stored in an airtight container
Pin This salad has saved me through countless heatwaves and impromptu gatherings. It is the kind of recipe that proves sometimes the most memorable meals come from refusing to turn on the stove.
Recipe Q&A
- → How do I ensure my tofu gets extra crispy?
For the crispiest tofu, make sure to press it thoroughly for at least 15-20 minutes, or up to 30 minutes, to remove as much moisture as possible. After marinating, coating it well with cornstarch is crucial. Pan-fry in a hot skillet with enough oil, cooking undisturbed initially to form a crust before turning to crisp all sides. An air fryer is also a great option.
- → Why is it important to salt the cucumbers before adding them to the dish?
Salting the thinly sliced cucumbers draws out excess water. This step is key for several reasons: it prevents the final dish from becoming watery, helps the cucumbers retain a crisp texture, and ensures the creamy dressing isn't diluted.
- → Can I make the dressing lighter or richer?
Absolutely! For a lighter dressing, use a higher proportion of plain Greek yogurt or a plant-based alternative relative to the mayonnaise. If you prefer a richer, more indulgent dressing, you can use all mayonnaise, especially a Japanese brand like Kewpie for its distinct flavor.
- → What are some good serving suggestions for this creation?
This vibrant dish is versatile. It makes a fantastic light lunch on its own, a refreshing side to grilled fish or chicken, or a satisfying accompaniment to steamed rice or chilled soba noodles. The crisp textures and bright flavors complement many Asian-inspired meals.
- → Can I prepare components of this dish ahead of time?
Yes, you can! The creamy dressing can be made and stored in the refrigerator for up to 3-4 days. You can also press and marinate the tofu in advance, keeping it chilled. Slice and salt the cucumbers just before serving for best results, and only combine the crispy tofu with the dressed salad right before plating to maintain its crunch.