Pin it The air conditioning in my apartment broke during a July heatwave, and the last thing I wanted to do was turn on the oven. My neighbor caught me fanning myself in the hallway and mentioned she made this cool cucumber salad with crispy tofu that saved her dinner all week. Something about the contrast between cold vegetables and golden, warm protein sounded perfect.
I served this at my first proper dinner party in my new place, nervous about cooking something vegetarian that would actually fill everyone up. Watching friends go back for third helpings, asking how I got the tofu so golden, made all the prep work feel worth it. The platter looked so beautiful against my modest table settings.
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Ingredients
- Extra-firm tofu: Pressing this thoroughly is the difference between soggy cubes and ones that actually crisp up in the pan
- English cucumbers: Fewer seeds and thinner skins mean no peeling required and consistently crisp bites
- Cornstarch: Creates the golden, slightly puffy coating that makes restaurant-style tofu so addictive
- Kewpie mayonnaise: The richer, creamier Japanese mayo makes the dressing feel indulgent without being heavy
- Fresh ginger: Grated releases more aromatic oils than minced, giving the dressing that bright, spicy kick
- Rice vinegar: Milder than other vinegars and lets the ginger really shine through
- Sesame oil: A little goes a long way, adding that unmistakable nutty depth we associate with Asian flavors
- Sriracha: Adjust this to your heat preference, starting with less if you are sensitive to spice
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Instructions
- Press the tofu while cucumbers salt:
- Wrap your drained tofu block in clean kitchen towels and weight it down with something heavy for at least 15 minutes. Meanwhile, slice your cucumbers, toss them with salt in a colander, and let them sit.
- Whisk up the creamy dressing:
- Combine mayonnaise, yogurt, rice vinegar, soy sauce, sesame oil, honey, grated garlic, grated ginger, and sriracha in a bowl. Thin with water until it coats a spoon nicely.
- Marinate and coat the tofu:
- Cut pressed tofu into cubes and toss them briefly in a mixture of soy sauce, rice vinegar, and sesame oil. Sprinkle cornstarch over and shake until each piece is dusted.
- Fry until golden and irresistible:
- Heat oil in a skillet and add tofu in a single layer. Let each side cook undisturbed until deeply golden, about 3 to 5 minutes per side. Transfer to paper towels to cool.
- Assemble your masterpiece:
- Pat cucumbers dry and toss with carrots, green onion whites, cilantro, and most of the dressing. Fold in crispy tofu right before serving and finish with sesame seeds and extra herbs.
Pin it My partner claimed to dislike tofu until this recipe changed their mind completely. Now they request it weekly, especially on steamy summer nights when cooking feels like a chore. There is something magical about a dish that feels so light but keeps you full for hours.
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Making It Your Way
Swap the yogurt for extra mayo if you want an even richer dressing, or use silken tofu blended with vinegar for a completely plant-based creamy base. The base recipe is forgiving once you understand the ratios.
Perfect Pairings
This shines alongside simple steamed rice or chilled soba noodles for a complete meal. I have also served it as a refreshing side to grilled salmon or chicken when feeding mixed crowds.
Ahead of Time Advantage
You can press and marinate the tofu up to a day ahead, then coat and fry when ready. The dressing actually benefits from sitting in the fridge for a few hours.
- Keep tofu separate until serving to maintain that golden crunch
- Wait to garnish with sesame seeds and herbs until the moment you eat
- Leftover dressed salad gets a bit softer but still tastes delicious the next day
Pin it Hope this becomes your go-to for those nights when you want something vibrant and satisfying without heating up the whole kitchen.
Common Questions
- → How do I ensure my tofu is extra crispy?
For exceptionally crispy tofu, thoroughly press it for at least 20-30 minutes to remove excess moisture. Marinate briefly, then coat evenly with cornstarch or potato starch before pan-frying in a hot skillet with neutral oil until golden on all sides.
- → Can I prepare elements of this dish ahead of time?
Yes, you can prepare the dressing and press/marinate the tofu a day in advance. Slice and salt the cucumbers, but only mix and dress them just before serving to maintain their crispness. Cook the tofu shortly before serving to keep it crunchy.
- → What can I use if I don't have Kewpie mayonnaise?
Regular mayonnaise works perfectly fine. For a dairy-free option, ensure you use a good quality vegan mayonnaise. If you prefer a lighter dressing, you can increase the proportion of Greek yogurt or a plant-based alternative.
- → How can I make this dish spicier?
To add more heat, increase the amount of sriracha or Asian-style chili sauce in the dressing. For an extra kick, drizzle with chili oil or chili crisp just before serving.
- → What are some good serving suggestions for this creation?
This dish is excellent as a light lunch or dinner. It also pairs wonderfully as a side with steamed rice, chilled soba noodles, grilled fish, or roasted chicken. You can also add more vegetables like bell peppers or edamame.
- → Why is salting the cucumbers important?
Salting the cucumber slices draws out excess water, preventing the salad from becoming watery and ensuring the cucumbers remain crunchy. It also helps the dressing adhere better.
