Save to Pinterest The first time I tossed cucumbers with a creamy sesame dressing, I was skeptical about the texture holding up. My friend had just returned from Tokyo and insisted that salting the vegetables first was non-negotiable. I watched the cucumbers weep their water into the colander, and when I finally dressed them, they stayed crisp for hours. The tofu, golden and crunchy from the hot skillet, turned what could have been a simple side into something I craved on repeat.
I made this for a potluck on a sweltering August afternoon, and it was gone before the pasta salads were even touched. People kept asking if I had ordered it from somewhere. The cool crunch of cucumber against the warm, crispy tofu created this contrast that felt intentional and exciting. One friend scraped the bowl for extra dressing, and I knew I had something worth keeping in rotation.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Extra-firm tofu: Pressing it for at least 15 minutes is essential for crispiness, the drier it is, the better it fries.
- English or Persian cucumbers: Thin-skinned and less watery than regular cucumbers, they hold their crunch beautifully after salting.
- Cornstarch or potato starch: This creates an ultra-crispy coating on the tofu, far better than flour alone.
- Kewpie mayonnaise: Japanese mayo is richer and tangier than American versions, but regular mayo works if thats what you have.
- Rice vinegar: Mild and slightly sweet, it balances the richness of the dressing without overpowering the vegetables.
- Toasted sesame oil: A little goes a long way, use it for flavor, not as a cooking oil.
- Fresh ginger and garlic: Grating them finely releases their oils and distributes flavor evenly through the dressing.
- Sriracha or chili sauce: Adjust to your heat preference, this dressing should have a gentle kick, not a burn.
- Green onions and sesame seeds: These add color, crunch, and a finishing touch that makes the dish feel complete.
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Press the Tofu Until Dry:
- Wrap the tofu block in a clean towel and weigh it down with something heavy, like a cast-iron skillet or a few cans. Let it sit for 15 to 20 minutes, you want it firm and noticeably drier to the touch.
- Salt and Drain the Cucumbers:
- Slice the cucumbers thinly, toss them with a teaspoon of salt, and let them sit in a colander. After 15 minutes, gently squeeze out the excess water with paper towels, this step keeps your salad from turning into a watery mess.
- Whisk Together the Creamy Dressing:
- Combine mayo, yogurt, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha in a bowl. Add water one tablespoon at a time until the dressing is smooth and pourable, but still clings to a spoon.
- Marinate the Tofu Cubes:
- Cut the pressed tofu into half-inch cubes and toss them gently in a mixture of soy sauce, rice vinegar, and sesame oil. Let them sit for 10 to 15 minutes, turning them once or twice so every piece absorbs the flavor.
- Coat and Fry Until Golden:
- Dust the marinated tofu with cornstarch, shaking off any excess. Heat neutral oil in a hot skillet and add the tofu in a single layer, leaving space between each piece so they crisp instead of steam, cook undisturbed for 3 to 5 minutes per side until deeply golden.
- Toss the Salad Base:
- In a large bowl, combine the drained cucumbers, carrot matchsticks, green onion whites, and half the green tops. Add fresh cilantro or mint if youre using it, then pour in most of the dressing and toss gently.
- Fold in the Crispy Tofu:
- Just before serving, add the tofu to the dressed salad and fold it in carefully. You want the tofu to stay crispy, so dont toss it too early or too hard.
- Garnish and Plate:
- Transfer to a serving bowl, sprinkle with sesame seeds, remaining green onion tops, and extra herbs. Drizzle with chili oil if you like heat, and serve with lime wedges on the side for a bright finishing squeeze.
Save to Pinterest One evening, I served this salad alongside grilled salmon, and my partner, who usually skips salads, went back for seconds. He said the tofu reminded him of something hed had at a street market in Bangkok. I hadnt been aiming for authenticity, but I loved that it sparked a memory. Thats when I realized this dish had become more than a recipe, it was a little bridge to other places, other meals, other moments.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
How to Make It Vegan
Swap the Greek yogurt for unsweetened plant-based yogurt, like cashew or coconut, and use vegan mayo instead of regular. Replace honey with maple syrup or a pinch of sugar. The flavor stays rich and creamy, and no one will miss the dairy. Ive served the vegan version to friends who had no idea it wasnt the original.
Storage and Meal Prep Tips
Store the salad components separately if youre prepping ahead. Keep the dressing in a jar, the cucumbers and carrots in one container, and the tofu in another. Assemble everything just before serving so the tofu stays crispy and the vegetables stay crunchy. Leftover dressing keeps in the fridge for up to five days and works beautifully on grain bowls or roasted vegetables.
Serving Suggestions and Pairings
This salad shines as a standalone lunch, but it also pairs beautifully with steamed jasmine rice, chilled soba noodles, or grilled chicken. Ive served it alongside miso-glazed eggplant and it felt like a full, balanced meal. If youre feeding a crowd, double the tofu, people always want more of the crispy bits.
- Serve with lime wedges and extra chili crisp for guests who like heat.
- Add thinly sliced radishes or snap peas for extra crunch and color.
- Pair with iced green tea or a cold lager to balance the creamy, tangy flavors.
Save to Pinterest This salad has become my go-to when I want something that feels light but leaves me satisfied. Its proof that a few good techniques, pressing, salting, crisping, can turn simple ingredients into something you actually look forward to eating.
Recipe FAQs
- → How do I get the tofu extra crispy?
Press the tofu for 15–30 minutes to remove excess moisture, then marinate it briefly before coating evenly in cornstarch. Pan-fry in a single layer over medium-high heat, letting each side cook undisturbed for 3–5 minutes until deeply golden and crispy on all sides.
- → Can I make this salad ahead of time?
Prepare the dressing and press the tofu up to a day ahead. Crisp the tofu and dress the salad just before serving to maintain the best texture. The tofu can be crisped earlier and kept uncovered at room temperature for a few hours.
- → What can I use instead of mayonnaise?
For a lighter version, substitute all mayonnaise with plain Greek yogurt or use a mix of yogurt and mayo. Keep it dairy-free by using vegan mayonnaise or plant-based yogurt with a splash of lemon juice for tanginess.
- → Why salt the cucumbers before making the salad?
Salting draws out excess water from the cucumbers, preventing the dressing from becoming watery and keeping the vegetables crunchy rather than soggy. After 15–20 minutes, simply pat them dry before tossing with the dressing.
- → Can I air-fry the tofu instead of pan-frying?
Absolutely. After marinating and coating with cornstarch, arrange the tofu in a single layer in your air fryer. Cook at 400°F (200°C) for 12–15 minutes, shaking the basket halfway through for even crisping on all sides.
