Save I discovered this salad during a sweltering July when my kitchen felt like a sauna and cooking anything seemed impossible. My friend Sarah brought over a container of these cucumber ribbons with golden tofu cubes, and we devoured it sitting on her back porch steps while her cat watched with jealous intensity. That first bite of cool crunch followed by the warm, nutty tofu changed everything about how I think about summer salads.
Last summer I made this for my fathers birthday lunch, forgetting he claims to dislike tofu. He went back for thirds and finally admitted maybe he had just been eating badly prepared tofu his entire life. Now he requests it whenever he visits, and Ive started doubling the recipe because my partner keeps stealing tofu cubes straight from the pan.
Ingredients
- Extra firm tofu: Pressing out the moisture is the non negotiable secret to getting that restaurant style exterior that shatters when you bite it
- Cornstarch or potato starch: This creates the delicate crispy coating that turns plain tofu into something golden and irresistible
- English or Persian cucumbers: Their thin skins and minimal seeds mean no peeling or seeding required, plus they stay crunchier longer
- Salt: Drawing out the cucumbers excess water prevents your dressing from becoming watery and diluted
- Mayonnaise and yogurt: This combination gives you the perfect creamy dressing base with just the right tang and silkiness
- Fresh ginger and garlic: Grating these aromatics releases their oils and distributes their flavor evenly throughout the dressing
- Neutral oil: Something with a high smoke point is essential so you can get the tofu properly golden without burning
Instructions
- Prep your tofu like you mean it:
- Wrap the drained block in a clean kitchen towel and weight it down with something heavy for at least 20 minutes, because the drier it starts, the crispier it will end.
- Give those cucumbers the salt treatment:
- Slice them into thin rounds and toss with salt in a colander, then walk away for 20 minutes while they release all that extra water.
- Whisk up the creamy dreamy dressing:
- Combine your mayo, yogurt, vinegar, soy sauce, sesame oil, sweetener, garlic, ginger, and sriracha, then thin it with water until it reaches that perfect pourable consistency.
- Give the tofu a flavor bath:
- Cut your pressed block into cubes, toss them with the soy, vinegar, and sesame oil mixture, and let them hang out and absorb all that savory goodness.
- Create the crispy coating:
- Sprinkle the cornstarch over your marinated tofu and tumble everything around until each cube is lightly dusted like a snow dusted mountain.
- Fry until golden and gorgeous:
- Heat your oil until it shimmers, add the tofu in a single layer, and let it develop that crust before turning, working in batches if needed so they do not steam.
- Build your salad base:
- Pat your salted cucumbers completely dry, then toss them with the carrots, white onions, most of the green onions, and those fresh herbs.
- Bring everything together:
- Pour most of the dressing over the vegetables and fold gently, then tumble in that crispy tofu at the very last moment.
- Finish with flair:
- Scatter over your remaining green onions, sesame seeds, extra herbs, and whatever else makes your heart happy before serving immediately.
Save This became my go to dish when my neighbor had her first baby and I needed something that could be eaten with one hand while holding a newborn. She later told me that in those exhausted newborn fog days, this salad was the only thing that actually tasted like real food and made her feel human again.
Making It Ahead
You can press and marinate the tofu up to a day in advance, keeping it wrapped in the refrigerator until you are ready to cook. The dressing also benefits from a overnight rest in the fridge, giving all those flavors time to meld and mellow into something even more delicious.
The Air Fryer Shortcut
When I am feeling particularly lazy or it is just too hot to turn on the stove, I toss the marinated, starch coated tofu into my air fryer at 400 degrees for about 15 minutes. The result is surprisingly close to pan fried, with an irresistibly crispy exterior and hardly any oil required.
Serving Ideas That Work
This salad has become my secret weapon for potlucks because it holds up beautifully at room temperature and always disappears first. I have also discovered it makes the most incredible filling for summer rice bowls when piled over warm jasmine rice.
- Keep the tofu separate until the very last moment if you are transporting this anywhere
- A squeeze of fresh lime right before serving brightens everything up beautifully
- Extra crushed peanuts on top take this from great to absolutely unforgettable
Save I hope this becomes your new favorite summer thing, just like it is mine. There is something pretty wonderful about a dish that feels indulgent but is actually just vegetables and protein.
Recipe FAQ
- → Why is it important to press the tofu?
Pressing the tofu removes excess moisture, which is crucial for achieving a truly crispy texture when it's pan-fried or air-fried. It also allows the tofu to absorb marinades more effectively.
- → How can I ensure the cucumbers stay crunchy and don't make the salad watery?
The key is to salt the thinly sliced cucumbers and let them sit for 15-20 minutes. This process draws out excess water. Be sure to gently squeeze or pat them very dry with paper towels before mixing them into the salad.
- → Can this dish be made vegan?
Absolutely! To make it fully vegan, simply use vegan mayonnaise, a plain plant-based yogurt alternative, and sweeten with maple syrup or sugar instead of honey. Ensure your soy sauce is vegan if sensitive.
- → What's the best way to get the tofu extra crispy?
Beyond pressing, coating the marinated tofu thoroughly in cornstarch or potato starch before frying is essential. Cook it in a hot skillet with neutral oil, undisturbed for a few minutes on each side, until all sides are golden brown and crisp.
- → When should I combine the crispy tofu with the salad?
To maintain the tofu's delightful crispness, it's best to gently fold it into the dressed cucumber salad just before serving. If added too early, the moisture from the dressing can soften the tofu.
- → Can I prepare parts of this dish in advance?
Yes, you can prepare the crispy tofu, the cucumber base (after drying), and the dressing separately a day ahead. Store them refrigerated and combine all components just before serving for optimal freshness and texture.