Save My tiny apartment kitchen smelled like ginger and sesame oil at 9pm on a Tuesday. I had cucumbers from my CSA box that needed using and a block of tofu pressing under a stack of cookbooks. The combination seemed odd until I took that first bite—crisp, cool, creamy, and satisfying all at once.
Last summer I brought this to a potluck and watched it disappear while people asked what was in the dressing. My friend Sarah who swears she hates tofu went back for thirds. There is something about the texture combination that makes people forget they are eating something healthy.
Ingredients
- Extra firm tofu: Pressing this properly is the difference between mushy and golden crisp cubes that hold their shape in the salad
- English or Persian cucumbers: These have thinner skins and fewer seeds, keeping everything crunch and refreshing without needing to peel them
- Cornstarch or potato starch: This creates the crispy coating that transforms soft tofu into something craveable and satisfying
- Toasted sesame oil: A little goes a long way—this brings that nutty depth that makes the dressing taste restaurant quality
- Fresh ginger and garlic: Grating these instead of mincing releases more oils and distributes the flavor evenly throughout the creamy base
- Sriracha or Asian chili sauce: Adjust this to your heat preference—just enough to wake up your palate without overwhelming the fresh vegetables
Instructions
- Press and prep the tofu:
- Wrap your drained tofu block in clean towels and weigh it down with something heavy for at least 15 minutes while you slice the cucumbers and make the dressing. The more moisture you remove now, the crispier your tofu will become.
- Salt and drain the cucumbers:
- Slice the cucumbers thinly, toss them with salt, and let them sit in a colander for 15 minutes. This step draws out excess water so your dressing stays creamy instead of becoming watery and diluted.
- Whisk together the creamy dressing:
- Combine the mayonnaise, yogurt, rice vinegar, soy sauce, sesame oil, honey, grated garlic, grated ginger, and sriracha in a bowl. Add water one tablespoon at a time until the dressing reaches a silky, pourable consistency.
- Marinate the tofu cubes:
- Cut the pressed tofu into bite sized cubes and toss them gently in a mixture of soy sauce, rice vinegar, and sesame oil. Let them sit for 10 minutes, turning occasionally, so the seasoning penetrates beyond the surface.
- Crisp the tofu to golden perfection:
- Toss the marinated tofu in cornstarch until coated, then pan fry in hot oil without crowding the pan. Let each side develop a deep golden crust before turning—about 10 to 12 minutes total for that exterior crunch.
- Assemble the salad base:
- Pat the drained cucumbers dry and combine them with the carrot matchsticks, sliced green onions, and fresh herbs in a large mixing bowl. The vegetables should look vibrant and plentiful before adding any dressing.
- Combine everything gently:
- Pour most of the dressing over the vegetables and toss to coat, then fold in the crispy tofu just before serving. Top with sesame seeds, extra green onions, and a drizzle of chili oil if you like things spicy.
Save This recipe became my go to for nights when I want something that feels indulgent but still leaves me feeling light and energized. The way the warm crispy mingles with the cold creamy salad makes every forkful feel balanced and complete.
Making It Your Own
I have served this alongside grilled salmon, tucked it into lettuce wraps, and even eaten it straight from the container standing in front of the refrigerator. The flavors work with almost anything, but it is substantial enough to stand alone as a main course.
Texture Secrets
The first time I made this, I skipped the cornstarch coating and wondered why my tofu was sad and soft. That dusty layer of starch creates the crispy exterior that stays crunch even after it is tossed with the creamy dressing.
Serving Suggestions
I like to let the dressed vegetables sit for about 10 minutes before adding the tofu so the flavors have time to mingle. The cucumbers soften slightly and absorb the dressing while still maintaining their satisfying crunch.
- Chill your serving bowl for 10 minutes before assembling for an extra refreshing touch
- Keep extra lime wedges on hand—squeeze them over individual portions right before eating
- Make extra dressing and store it separately for quick lunches throughout the week
Save Even my tofu skeptical friends request this recipe now. There is something about that first crunch followed by cool, creamy vegetables that just works.
Kitchen Guide
- → How do I ensure my tofu gets extra crispy?
For truly crispy tofu, start by pressing it for at least 20-30 minutes to remove as much moisture as possible. After marinating, ensure a thorough coating with cornstarch or potato starch. When pan-frying, use enough neutral oil, don't overcrowd the pan, and allow each side to crisp and brown undisturbed before turning.
- → Can I prepare parts of this ahead of time?
Yes, you can prepare the dressing and slice/salt the cucumbers a day in advance. Store the dressing in an airtight container in the fridge. For the cucumbers, after salting and draining, pat them very dry and store in the fridge. Cook the crispy tofu just before serving to maintain its crunch, then combine all components.
- → What if I don't have Kewpie mayonnaise?
While Kewpie mayonnaise offers a distinct richness, regular mayonnaise works perfectly well. If using regular mayo, you might want to add a tiny pinch of sugar or a touch more rice vinegar to mimic Kewpie's slightly sweeter, tangier profile. For a vegan version, simply use a high-quality vegan mayonnaise.
- → How can I make this dish completely vegan?
To make this entirely plant-based, use a vegan mayonnaise and a plain, unsweetened plant-based yogurt in the dressing. Ensure your soy sauce is tamari if gluten-free is also desired, and use maple syrup or sugar instead of honey. All other ingredients, including the tofu, are naturally vegan-friendly.
- → What are good serving suggestions for this creation?
This vibrant salad is wonderfully versatile. It shines as a light main course for lunch, but also pairs beautifully as a side dish to grilled fish or chicken. For a heartier meal, serve it alongside steamed rice or tossed with chilled soba or rice noodles.