Pin it I used to think crispy tofu was something only restaurants could pull off until a rainy Saturday proved me wrong. My cucumbers were about to turn, I had half a block of tofu languishing in the fridge, and I was tired of the same old salads. What came together that afternoon was this crunchy, creamy, vibrantly flavored bowl that made me actually excited about lunch again. Now it's my go-to whenever I need something that feels indulgent but still leaves me energized.
I made this for a friend who claimed she didn't like tofu, and she went back for seconds without realizing what she was eating. The key was getting those little cubes golden and craggy, then tossing them in at the last second so they didn't lose their crunch. She kept asking what the secret was, and I had to admit it was just patience and a hot pan. It's become our unofficial lunch whenever she visits, and I always make extra tofu because it disappears fast.
Ingredients
- Extra-firm tofu: Pressing it thoroughly is non-negotiable if you want crispy edges, the drier it starts, the crispier it gets.
- Cornstarch: This is what creates that delicate, shatteringly crisp coating when the tofu hits the hot oil.
- English or Persian cucumbers: They have fewer seeds and thinner skins, which means more crunch and less bitterness after salting.
- Rice vinegar: It's milder and slightly sweeter than white vinegar, giving the dressing a rounded tang without harshness.
- Toasted sesame oil: A little goes a long way, it adds a deep, nutty aroma that ties the whole dish together.
- Kewpie or regular mayonnaise: Kewpie is richer and tangier, but any good mayo works, just use what you love.
- Greek yogurt: It adds creaminess and a slight tang without making the dressing too heavy, swap for more mayo if you're dairy-free.
- 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 tolerance, this is where you control the kick.
- Toasted sesame seeds: They add a nutty crunch and make the finished dish look polished and inviting.
Instructions
- Prepare and Press the Tofu:
- Wrap the tofu in a clean kitchen towel and set a heavy skillet or cans on top. Let it press for 15 to 20 minutes, this removes the moisture that would otherwise steam the tofu instead of crisping it.
- Slice and Salt the Cucumbers:
- Thinly slice the cucumbers and toss them in a colander with the salt. Let them sit while you prep everything else, this draws out water and keeps your salad from turning soupy.
- Make the Creamy Asian Dressing:
- Whisk together the mayo, yogurt, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha until smooth. Add water a tablespoon at a time until it's pourable but still clings to a spoon.
- Marinate the Tofu:
- Mix the soy sauce, rice vinegar, and sesame oil in a shallow bowl. Cut the pressed tofu into cubes, toss them in the marinade, and let them soak up the flavor for 10 to 15 minutes.
- Coat and Crisp the Tofu:
- Sprinkle cornstarch over the marinated tofu and toss until every piece is lightly dusted. Heat the oil in a nonstick skillet over medium-high, add the tofu in a single layer, and resist the urge to move it, let each side turn golden and crisp before flipping.
- Finish the Cucumber Salad Base:
- Gently squeeze or pat the cucumbers dry with paper towels to remove the released water. Toss them in a large bowl with the carrot matchsticks, green onion whites, and fresh herbs.
- Dress the Salad:
- Pour about two-thirds of the dressing over the cucumber mixture and toss gently to coat. Taste and add more dressing if you like it creamier.
- Combine with Crispy Tofu:
- Just before serving, fold the crispy tofu into the dressed salad. If you add it too early, it will lose its crunch.
- Garnish and Serve:
- Transfer to a serving bowl, sprinkle with the remaining green onion tops, sesame seeds, and extra herbs. Drizzle with chili oil and serve with lime wedges on the side.
Pin it There's something about the contrast in this salad that makes every bite interesting. The cool, crisp cucumbers against the warm, crunchy tofu, the creamy dressing with little bursts of heat from the chili sauce. I've served it at summer potlucks and cozy winter lunches, and it always disappears first. It's the kind of dish that makes people ask for the recipe, and I'm always happy to share it because it's easier than it looks.
Getting the Tofu Just Right
The first time I made this, I skipped the pressing step and ended up with sad, pale tofu cubes that never crisped up. Now I know that patience at the beginning pays off in golden, crunchy results. If you have an air fryer, you can skip the stovetop entirely and get evenly crispy tofu with less oil. Either way, make sure each cube has space in the pan or basket, crowding them will steam them instead of crisping them.
Making It Your Own
This salad is endlessly adaptable depending on what's in your fridge or what you're craving. I've swapped the carrots for thinly sliced radishes, added edamame for extra protein, or tossed in snap peas for more crunch. Sometimes I'll serve it over cold soba noodles or jasmine rice to make it more filling. The dressing is just as good on shredded cabbage, roasted sweet potatoes, or even as a dip for spring rolls.
Storing and Serving Tips
If you're making this ahead, keep the tofu, salad, and dressing separate until you're ready to serve. The cucumbers will stay crisp for a day in the fridge if they've been salted and drained properly. Leftover dressing keeps for up to a week in a sealed jar, just give it a good shake before using. The tofu is best eaten fresh, but you can reheat it in a hot skillet or air fryer to bring back some of the crunch.
- Store the dressed salad and tofu separately to keep everything crisp.
- If you like it spicier, drizzle extra chili oil or sriracha over each serving.
- Lime wedges add a bright, zesty finish that cuts through the creaminess beautifully.
Pin it This salad has become my answer to boring lunches and last-minute dinners, and I hope it does the same for you. It's proof that simple ingredients and a little technique can turn into something you'll crave again and again.
Recipe FAQ
- → Can I make this salad ahead of time?
Prepare the dressing and tofu up to a day ahead, but dress the cucumbers and add the crispy tofu just before serving to maintain the best texture and crunch.
- → How do I keep the tofu extra crispy?
Press the tofu for at least 20 minutes, coat thoroughly with cornstarch, and avoid overcrowding the pan. Add the tofu to the salad right before serving to prevent it from becoming soggy.
- → Can I use regular cucumbers instead of English cucumbers?
Yes, but seed regular cucumbers first as they contain more water. Persian cucumbers are also an excellent choice for their crisp texture and minimal seeds.
- → What can I substitute for the mayonnaise?
Use all Greek yogurt for a lighter version, or try tahini mixed with extra yogurt for a nutty flavor. Vegan mayo works perfectly for dairy-free and egg-free needs.
- → How spicy is this salad?
The heat level is adjustable based on the amount of sriracha you add. Start with 1 teaspoon for mild heat, or add chili crisp at the end for extra kick.
- → Can I bake the tofu instead of frying?
Yes, bake at 425°F (220°C) for 25-30 minutes, flipping halfway, or use an air fryer at 400°F (200°C) for 12-15 minutes for excellent crispiness with less oil.