Save Last spring, I brought this salad to a potluck and watched three people go back for seconds before the tofu even cooled. The crunch of cold cucumber against warm, golden tofu cubes created this contrast I hadn't planned on but now can't imagine living without. I'd been experimenting with ways to make tofu exciting for friends who claimed they hated it, and this dish quietly converted two of them. The creamy sesame-ginger dressing clings to every surface without drowning anything, and the whole bowl disappears faster than I ever expect.
I made this for my sister after she came home from a long shift, and she ate it straight from the bowl standing at the counter. She said it tasted like the kind of salad you'd pay too much for at a lunch spot downtown, except better because it wasn't soggy. Now she texts me every few weeks asking if I remember the one with the crispy tofu, and I know exactly what she means. It's become our unspoken comfort food, the thing I make when someone needs something refreshing but filling.
Ingredients
- Extra-firm tofu: Pressing it for the full 20 minutes is non-negotiable if you want crispy edges, and I learned this after one too many sad, soggy batches.
- Cornstarch: This is the secret to that shatteringly crisp coating, far better than flour, which I tried once and regretted immediately.
- English or Persian cucumbers: They have fewer seeds and thinner skins, so you don't end up with a watery salad halfway through serving.
- Rice vinegar: It brings a gentle tang that doesn't overpower the sesame and ginger, and I always keep a bottle just for dressings like this.
- Toasted sesame oil: A little goes a long way, and using the toasted kind makes everything smell like the best takeout you've ever had.
- Kewpie or regular mayonnaise: Kewpie has this umami richness that regular mayo lacks, but either works if you adjust the seasoning to taste.
- Greek yogurt: It adds creaminess without heaviness, and you can swap it for more mayo if you're keeping it dairy-free.
- Fresh ginger and garlic: Grating them finely means they melt into the dressing instead of biting you in chunks, which I learned after a particularly sharp mouthful.
- Sriracha or chili sauce: Start with one teaspoon and build up, because the heat sneaks up on you after the salad sits for a few minutes.
- Green onions and sesame seeds: They add little pops of flavor and texture that make every bite feel intentional and complete.
Instructions
- Press the tofu:
- Wrap it snugly in a towel, weight it down with something heavy, and let it sit while you prep everything else. The drier it gets, the crispier it will turn out.
- Salt the cucumbers:
- Toss the slices with salt and let them sit in a colander so the moisture drains away. This step keeps your dressing creamy instead of watery, and it only takes 15 minutes.
- Whisk the dressing:
- Combine mayo, yogurt, vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha in a bowl, then add water slowly until it's pourable. Taste it now and adjust, because this is your chance to make it perfect.
- Marinate the tofu cubes:
- Toss the pressed, cubed tofu in soy sauce, rice vinegar, and sesame oil, and let it soak up the flavor for 10 minutes. It's a short marinate, but it makes all the difference.
- Coat and fry the tofu:
- Dust the marinated tofu with cornstarch, then fry in hot oil without crowding the pan, letting each side crisp up golden and crunchy. Don't rush this, patience here is what gets you that perfect texture.
- Dry the cucumbers:
- Squeeze out the excess water gently with paper towels, then toss them with carrot, green onions, and herbs in a big bowl. They should feel crisp and ready, not limp.
- Dress the salad:
- Pour most of the dressing over the vegetables and toss until everything is lightly coated. You can always add more, but you can't take it back.
- Add the tofu:
- Fold in the crispy tofu just before serving so it stays crunchy. If you add it too early, it softens and loses that satisfying contrast.
- Garnish and serve:
- Top with sesame seeds, extra green onions, fresh herbs, and a drizzle of chili oil if you like heat. Serve with lime wedges on the side for brightness.
Save One evening, I served this to a friend who swore she only liked cucumbers in cocktails, and she quietly finished her entire bowl without saying a word. Later she admitted it was the tofu that won her over, the way it stayed crispy even after sitting in the dressing for a few minutes. That's when I realized this salad works because every element does its job without trying to steal the show.
Making It Your Own
You can swap the carrot for thinly sliced radishes or bell pepper if you want more color and crunch. I've also added edamame or snap peas when I had them on hand, and they folded right in without changing the balance. If you want it heartier, serve it over cold soba noodles or jasmine rice, and it becomes a full meal that still feels light and bright.
Storing and Serving
Keep the tofu and dressed salad separate if you're making this ahead, then combine them right before serving so nothing gets soggy. The dressing holds up in the fridge for three days, and the cucumbers stay crisp if you've salted them properly. Leftover tofu can be reheated in a hot skillet for a minute or two to bring back some of the crunch, though it's also pretty good cold on its own.
What to Serve Alongside
This salad shines next to grilled salmon, miso-glazed chicken, or even a simple bowl of steamed rice when you want something cooling and bright. I've brought it to barbecues where it balanced out all the heavy, smoky flavors, and people kept coming back for more. It's one of those dishes that works in almost any context, from a quick weeknight dinner to a crowded summer table.
- If you're serving it as a main, double the tofu and add a handful of crushed peanuts for extra richness.
- For a spicier kick, mix chili crisp directly into the dressing instead of drizzling it on top.
- Lime wedges aren't optional, they brighten everything up and tie the whole dish together at the end.
Save This salad has a way of making warm nights feel manageable and hungry crowds feel taken care of. It's the kind of recipe I reach for when I want something that looks impressive but doesn't ask too much of me.
Recipe FAQs
- → How do I get the tofu extra crispy?
Press the tofu for 20-30 minutes to remove excess moisture, then marinate briefly before coating evenly in cornstarch. Pan-fry in a single layer over medium-high heat, turning only after each side develops a golden crust. Avoid overcrowding the pan to ensure proper crisping.
- → Can I make this dish ahead of time?
Prepare the dressing and press the tofu up to a day in advance. Slice and salt the cucumbers a few hours before serving, but dress the salad and cook the tofu just before serving to maintain the crisp texture and prevent sogginess.
- → What can I substitute for mayonnaise?
Use additional Greek yogurt for a lighter version, or opt for vegan mayonnaise to keep it plant-based. For a creamy dairy-free alternative, try blended silken tofu or cashew cream adjusted with vinegar and seasonings.
- → Is this dish suitable for meal prep?
Yes, but keep components separate. Store the dressing in one container, the salted and dried vegetables in another, and cook the tofu fresh when ready to eat. Reheat tofu in a hot skillet or air fryer to restore crispness before combining.
- → Can I use an air fryer for the tofu?
Absolutely. After marinating and coating with cornstarch, arrange the tofu cubes in a single layer in the air fryer. Cook at 400°F (200°C) for 12-15 minutes, shaking halfway through, until golden and crispy on all sides.