Save My neighbor once brought me a bowl of cold cucumber salad after I complained about the heat, and I was shocked by how alive it tasted. The dressing was creamy but sharp, the cucumbers impossibly crunchy, and there were these golden cubes of tofu that shattered when I bit into them. I asked for the recipe, but she just smiled and said it was easy, which I later learned meant I had to figure it out myself. After a few messy tries and one batch of soggy tofu I pretended never happened, I finally nailed it.
I made this for a small backyard gathering last spring, and people kept asking if I ordered it from somewhere. One friend ate three servings standing by the table, claiming she was just taste testing. The cucumbers stayed crisp even after sitting out for a bit, and the tofu held its crunch long enough for everyone to get seconds. It became the dish I brought to every gathering after that, mostly because I got tired of being asked when I was making it again.
Ingredients
- Extra-firm tofu: Pressing it properly is the difference between soggy cubes and crispy golden bites, so dont rush this step even if youre tempted.
- English or Persian cucumbers: They have thinner skins and fewer seeds, which means less bitterness and more crunch after salting.
- Rice vinegar: This is the backbone of the tangy flavor in both the marinade and dressing, and its gentler than white vinegar so it doesnt overpower the sesame.
- Toasted sesame oil: A little goes a long way, it adds that nutty, almost smoky depth that makes the whole dish smell amazing.
- Cornstarch or potato starch: This creates the shatteringly crisp coating on the tofu, far better than flour ever could.
- Mayonnaise (Kewpie if you can find it): Kewpie has a richer, slightly sweeter flavor and creamier texture, but regular mayo works just fine if thats what you have.
- Greek yogurt: It balances the richness of the mayo and adds a slight tang, but you can skip it and use all mayo if youre going dairy-free.
- Fresh ginger and garlic: Grating them finely releases more flavor and keeps the dressing smooth instead of chunky.
- Sriracha or chili sauce: Adjust this based on your heat tolerance, I usually start with one teaspoon and taste before adding more.
- Green onions: Separating the whites and greens gives you two textures, the whites get tossed in for bite, the greens stay fresh and bright on top.
Instructions
- Press the tofu:
- Wrap the drained tofu in a clean kitchen towel, set a plate on top, and weigh it down with something heavy like a skillet or a can of tomatoes. Let it sit for 15 to 20 minutes while you prep everything else, the drier it gets, the crispier it will be.
- Salt the cucumbers:
- Slice them thin, toss with a teaspoon of salt in a colander, and let them sit for 15 to 20 minutes. This pulls out the water that would otherwise make your dressing watery and sad.
- Whisk the dressing:
- Combine 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 reaches a silky, pourable consistency, taste it and adjust the heat or sweetness as you like.
- Marinate the tofu:
- Mix soy sauce, rice vinegar, and sesame oil in a shallow bowl, then toss in the tofu cubes you cut from the pressed block. Let them soak for 10 to 15 minutes, turning them once or twice so every side gets flavor.
- Coat and fry the tofu:
- Sprinkle cornstarch over the marinated tofu and toss gently until every piece is coated. Heat a few tablespoons of neutral oil in a nonstick or cast-iron skillet over medium-high heat, add the tofu in a single layer, and resist the urge to move it for at least 3 minutes so it forms a crust, then turn the pieces to crisp all sides, about 10 to 12 minutes total.
- Prep the salad base:
- Squeeze the cucumbers gently to remove any remaining water, then toss them in a large bowl with carrot matchsticks, green onion whites, and half the green tops. Add cilantro or mint if youre using it.
- Dress and toss:
- Pour about two-thirds of the dressing over the vegetables and toss gently to coat. Add more dressing if you want it creamier, but save a little in case you need to refresh leftovers.
- Add the tofu:
- Right before serving, fold the crispy tofu into the dressed salad so it stays crunchy.
- Garnish and serve:
- Transfer everything to a serving bowl, sprinkle with the remaining green onion tops, sesame seeds, and extra herbs. Drizzle with chili oil if you like heat, and serve with lime wedges on the side.
Save I once served this to a friend who claimed she didnt like tofu, and she finished her entire bowl without realizing what she was eating. When I told her, she just shrugged and asked for the recipe, which felt like a small victory. Its become my go-to proof that tofu can be more than boring, and that a simple salad can feel like something special.
Make It Your Own
You can swap the carrots for thinly sliced radishes or bell peppers if you want more color and crunch. I have also added edamame, sliced snap peas, or even shredded red cabbage when I had them on hand. If you want more richness, a handful of crushed roasted peanuts or cashews stirred in at the end adds a great texture and makes it even more filling.
Storing and Serving
Keep the dressed salad and crispy tofu separate if youre storing leftovers, the tofu will stay crispier if you refrigerate it on its own and reheat it in a hot skillet or air fryer before adding it back. The dressed cucumbers will keep for a day or two in the fridge, though they may release a bit more water, just drain it off and toss with a spoonful of fresh dressing before serving. This salad is perfect alongside steamed rice, cold soba noodles, or as a bright side to grilled fish or chicken.
What to Do if It Goes Wrong
If your tofu turns out soggy, it likely was not pressed long enough or the pan was not hot enough when you added it. If the dressing tastes too sharp, add a little more honey or mayo to mellow it out. If the cucumbers are too salty, rinse them quickly under cold water and pat them dry before tossing with the dressing.
- For a vegan version, use vegan mayo, plant-based yogurt, and maple syrup instead of honey.
- If you do not have an air fryer, the stovetop method works perfectly and gives you more control over the crispiness.
- You can make the dressing up to three days ahead and store it in a sealed jar in the fridge, just shake it well before using.
Save This salad has become my answer to hot days, last-minute dinners, and friends who think they do not like vegetables. It is bright, crunchy, creamy, and just spicy enough to keep things interesting without overwhelming anyone at the table.
Recipe FAQs
- → How do I get the crispiest tofu?
Press the tofu for 20-30 minutes to remove excess moisture, then coat evenly in cornstarch before pan-frying. Cook in a single layer without overcrowding, letting each side develop a golden crust (3-5 minutes per side). For even crispier results, try air-frying at 400°F for 12-15 minutes.
- → Why salt the cucumbers?
Salting draws out excess water from the cucumbers, preventing the dressing from becoming watery. This keeps the vegetables crunchy and ensures the creamy sesame-ginger dressing coats evenly without diluting the flavors.
- → Can I make this dish vegan?
Absolutely. Use vegan mayonnaise (or all vegan mayo), plant-based yogurt, and maple syrup instead of honey. The rest of the ingredients are naturally plant-based, making this easily adaptable for a fully vegan version.
- → How long will leftovers keep?
Best enjoyed fresh, as the tofu loses its crispness over time. If storing, keep dressed salad and crispy tofu separately in airtight containers in the refrigerator for up to 2 days. Re-crisp tofu in a hot skillet before serving.
- → What can I serve with this?
This pairs beautifully with steamed jasmine rice, chilled soba noodles, or even as a refreshing side to grilled fish or chicken. For a lighter meal, enjoy on its own as a protein-rich main salad.
- → Can I adjust the spice level?
Yes. Start with 1 teaspoon sriracha and add more to taste. For extra heat, drizzle with chili oil or chili crisp when serving. For a mild version, omit sriracha entirely and rely on ginger for subtle warmth.