Save I was halfway through a heat wave when I stumbled on this salad, standing in front of the open fridge at 9 p.m., too warm to think about turning on the stove. I had cucumbers that needed using, a block of tofu I kept meaning to cook, and a jar of sesame oil I'd been hoarding like treasure. What started as desperation turned into something I crave even when the weather cools. The contrast between cool, crunchy vegetables and hot, golden tofu straight from the pan felt like exactly what summer cooking should be.
The first time I brought this to a potluck, I watched three people go back for thirds and then ask if I had the recipe written down. One friend admitted she'd never liked tofu until that night, which felt like winning a small culinary award. I've since made it for weeknight dinners, packed it for lunches that actually tasted good at room temperature, and served it to guests who claimed they weren't hungry and then scraped the bowl clean. It's the kind of dish that makes you look more skilled than the effort required.
Ingredients
- Extra-firm tofu: Pressing it properly is non-negotiable if you want crispy edges instead of soggy cubes, and the firmer the block, the better it holds its shape during frying.
- Cornstarch or potato starch: This creates that shatteringly crisp coating you can't get from flour alone, and it stays crunchy longer even after tossing with the salad.
- English or Persian cucumbers: Their thin skins and fewer seeds mean less bitterness and more crunch, and salting them first prevents the dressing from turning into soup.
- Rice vinegar: It has a gentler acidity than white vinegar, which keeps the dressing balanced and slightly sweet without puckering your mouth.
- Toasted sesame oil: A little goes a long way, adding that nutty, roasted flavor that makes everything taste more intentional.
- Kewpie mayonnaise: Its slightly sweeter, richer flavor and silkier texture make the dressing cling beautifully, though regular mayo works if that's what you have.
- Fresh ginger and garlic: Grating them finely releases their oils and distributes flavor evenly, so you don't bite into a sharp chunk mid-salad.
- Sriracha or chili sauce: Adjust this to your heat tolerance, but a little warmth wakes up the creamy dressing and keeps it from feeling too rich.
- Green onions: Using both the white and green parts adds layers of flavor, from sharp and pungent to mild and grassy.
- Sesame seeds: Toasting them in a dry pan for a minute or two makes them fragrant and adds a satisfying little crunch on top.
Instructions
- Press the Tofu:
- Wrap the drained tofu in a clean kitchen towel and set a heavy skillet on top for 15 to 20 minutes. You'll be amazed how much water comes out, and that's exactly what you want for crispiness.
- Salt the Cucumbers:
- Toss the sliced cucumbers with salt in a colander and let them sit while the tofu presses. This step pulls out excess moisture so your salad stays crunchy and the dressing doesn't get watery.
- Whisk the Dressing:
- Combine mayonnaise, yogurt, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha in a bowl. Add water a little at a time until it's pourable but still clings to a spoon.
- Marinate the Tofu:
- Cut the pressed tofu into bite-sized cubes and toss with soy sauce, rice vinegar, and sesame oil. Let it sit for 10 to 15 minutes, turning once or twice so every piece absorbs flavor.
- Coat and Fry the Tofu:
- Sprinkle cornstarch over the marinated tofu and toss until each piece is lightly dusted. Heat oil in a nonstick skillet over medium-high heat, add the tofu in a single layer, and resist the urge to move it around, letting each side turn golden and crisp, about 10 to 12 minutes total.
- Dry the Cucumbers:
- Rinse the salted cucumbers under cold water and pat them very dry with paper towels. Any lingering moisture will dilute the dressing and make everything soggy.
- Toss the Salad Base:
- Combine the dried cucumbers, carrot matchsticks, green onion whites, and half the green tops in a large bowl. Add cilantro or mint if you're using it.
- Dress and Combine:
- Pour most of the dressing over the vegetables and toss gently to coat. Taste and add more dressing if needed, then fold in the crispy tofu just before serving so it stays crunchy.
- Garnish and Serve:
- Transfer to a serving dish and top with remaining green onions, sesame seeds, and extra herbs. Drizzle with chili oil and serve with lime wedges on the side.
Save One evening I served this to a friend who'd sworn off salads because they never filled her up. She finished her bowl, looked at me, and said it was the first time vegetables felt like an actual meal. That moment reminded me why I love cooking, it's not about following rules, it's about making food that surprises people and leaves them satisfied. This salad does exactly that.
Storing and Make-Ahead Tips
I've learned the hard way that you can prep everything in advance, but don't dress the salad or add the tofu until you're ready to eat. Store the cucumbers, carrots, and dressing separately in the fridge for up to two days, and keep the cooked tofu in an airtight container at room temperature for a few hours or refrigerate and reheat in a hot skillet to re-crisp. If you're packing this for lunch, bring the tofu and dressing on the side and toss everything together just before eating.
Variations and Swaps
When I'm feeling lazy, I skip the tofu and toss in roasted chickpeas or edamame for protein. You can swap the cucumbers for thinly sliced radishes or jicama if you want a peppery or sweet crunch. I've also made this with shredded napa cabbage when cucumbers weren't in season, and it worked beautifully. If you don't have Kewpie mayo, regular mayo mixed with a tiny splash of rice vinegar gets you close.
Serving Suggestions
This salad shines on its own, but I often serve it over a bowl of warm jasmine rice or chilled soba noodles when I want something more substantial. It pairs beautifully with grilled salmon, teriyaki chicken, or even crispy spring rolls if you're going full spread. On hot nights, I'll eat it straight from the bowl with chopsticks, standing at the counter, and call it dinner.
- Serve it as a side to Korean barbecue or Japanese curry for a cooling contrast.
- Pack it in a bento box with steamed edamame and pickled ginger for a balanced lunch.
- Double the tofu and skip the cucumbers if you want a warm, protein-heavy grain bowl instead.
Save This salad taught me that simple ingredients, treated with a little care, can feel like something special. I hope it becomes one of those recipes you make without thinking, the kind that rescues a weeknight or impresses a guest without any stress.
Recipe FAQs
- → How do I get the tofu really crispy?
Press the tofu for at least 15-20 minutes to remove excess moisture, then marinate before coating evenly in cornstarch. Pan-fry in a single layer without overcrowding, letting each side cook undisturbed for 3-5 minutes until golden brown and crispy.
- → Why salt the cucumbers before making the salad?
Salting draws out excess water from the cucumbers, keeping them crunchy and preventing the creamy dressing from becoming watered down. After 15-20 minutes, simply pat them dry before combining with other ingredients.
- → Can I make this dairy-free or vegan?
Absolutely. Use vegan mayonnaise and plant-based yogurt in the dressing, and swap honey for maple syrup or sugar. The tofu is naturally vegan, making the entire bowl plant-based with these simple substitutions.
- → Can I air-fry the tofu instead of pan-frying?
Yes. After marinating and coating with cornstarch, cook the tofu at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through. The tofu will still get crispy with less oil.
- → How long does this keep and how should I store it?
For best texture, store components separately. The dressed salad keeps for 1-2 days refrigerated, but the crispy tofu will soften. Store leftover tofu in an airtight container and reheat in a dry pan to restore crispness before adding to fresh salad.
- → What can I serve with this cucumber salad?
Enjoy on its own for a light meal, or pair with steamed jasmine rice, chilled soba noodles, or serve alongside grilled fish, chicken, or shrimp for a more substantial spread.