Save My neighbor knocked on my door one humid July afternoon holding a basket of cucumbers, way too many for two people. I had a block of tofu in the fridge and a craving for something cold and filling, so I started slicing. What came together in that small kitchen with the fan rattling was this salad: creamy, crunchy, just spicy enough to make me forget the heat. Now I make it every time cucumbers pile up or I need something that feels like a meal but eats like a breeze.
I brought this to a potluck once, worried it would seem too plain next to all the casseroles and pasta bakes. Instead, people kept coming back with questions about the dressing and how I got the tofu so golden. One friend scraped the bowl clean and texted me the next morning asking for the recipe. That was the moment I realized simple food, done with a little care, is what people actually remember.
Ingredients
- Extra-firm tofu: Pressing it for the full 20 minutes makes all the difference, the drier it is, the crispier it fries and the better it holds the marinade.
- English or Persian cucumbers: English cucumbers are mild and nearly seedless, Persians are smaller and crunchier, both work beautifully as long as you slice them thin.
- Rice vinegar: It brings a gentle acidity that does not overpower the creamy dressing, and it is milder than white vinegar or lemon juice.
- Toasted sesame oil: A little goes a long way, it adds a deep, nutty warmth that ties the whole dish together.
- Mayonnaise and Greek yogurt: The mayo makes it creamy and rich, the yogurt lightens it up and adds tang, together they create a dressing that coats without feeling heavy.
- Fresh ginger and garlic: Grating them finely releases their oils and flavor without leaving chunky bits, and they give the dressing its bright, punchy backbone.
- Cornstarch: This is what creates that shatteringly crisp crust on the tofu, do not skip it or swap it for flour.
- Soy sauce or tamari: Use low-sodium so you can control the salt level, and tamari if you need it gluten-free.
- Sriracha or chili sauce: Start with one teaspoon and taste, you can always add more heat but you cannot take it back.
- Toasted sesame seeds: They add a quiet crunch and a toasted flavor that makes the dish feel finished.
Instructions
- Press the tofu:
- Wrap the drained tofu block in a clean kitchen towel and set a heavy plate or skillet on top. Let it sit for 15 to 20 minutes so the moisture gets squeezed out, this step is not optional if you want crispness.
- Salt the cucumbers:
- Slice them thin, toss with a teaspoon of salt, and let them sit in a colander. The salt pulls out water that would otherwise dilute your dressing and make everything soggy.
- Whisk the dressing:
- Combine mayo, yogurt, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha in a bowl. Add water a tablespoon at a time until it is creamy and pourable, like a thin ranch.
- Marinate the tofu:
- Cut the pressed tofu into cubes and toss them gently in a mix of soy sauce, rice vinegar, and sesame oil. Let them sit for 10 to 15 minutes, turning them once or twice so every side gets flavor.
- Coat and fry the tofu:
- Toss the marinated cubes in cornstarch until evenly dusted, then fry them in hot oil over medium-high heat. Leave space between the pieces and resist the urge to move them too soon, let them develop a golden crust on each side.
- Dry the cucumbers:
- After they have sat in the salt, gently squeeze them with your hands or press them in paper towels. You want them dry enough that the dressing sticks instead of sliding off.
- Toss the salad:
- Combine cucumbers, carrot matchsticks, green onions, and herbs in a big bowl. Pour in most of the dressing and toss gently, you can always add more but you cannot take it back.
- Add the tofu:
- Fold in the crispy tofu cubes just before serving. If you toss them too early, they will soften and lose their crunch.
- Garnish and finish:
- Sprinkle sesame seeds, extra green onion tops, and fresh herbs over the top. Drizzle with chili oil if you like heat, and serve with lime wedges on the side for squeezing.
Save One Saturday morning, my friend came over after a long week and we made this together while talking through everything that had gone wrong. By the time we sat down with our bowls, the cucumbers cold and the tofu still warm, the week felt lighter. Food like this does that, it does not fix anything, but it gives you a place to pause and reset.
How to Store and Reheat
Store the tofu and the salad separately in airtight containers in the fridge, the salad will keep for up to two days and the tofu stays crispy for about one day. When you are ready to eat, let the tofu come to room temperature or warm it in a skillet for a minute to bring back some crunch. You can also pop it in the oven at 375°F for five minutes if you want it hot and crispy again. Do not microwave the tofu unless you are okay with it turning soft and rubbery.
Swaps and Substitutions
If you do not have Greek yogurt, just use more mayo or try sour cream, it will be richer but still creamy. For a completely dairy-free version, swap in plant-based yogurt and vegan mayo, I have used both and the flavor barely changes. You can also use regular cucumbers if you scoop out the seeds first, or swap the carrot for thinly sliced radish or bell pepper. If tofu is not your thing, try cubed and crisped tempeh or even roasted chickpeas, the salad is flexible enough to handle it.
Serving Suggestions
This salad works beautifully on its own for a light lunch, but it also pairs well with steamed jasmine rice or chilled soba noodles if you want to stretch it into dinner. I have served it alongside grilled salmon, teriyaki chicken, or even plain scrambled eggs for breakfast, and it never feels out of place. The creamy, tangy, spicy flavor cuts through richer dishes and adds freshness to heavier meals.
- Serve it in shallow bowls with chopsticks and let people squeeze lime over their own portions.
- Pack it in a jar for lunch with the tofu on top so it does not get soggy before you eat.
- Double the tofu and save half for snacking, it is dangerously good straight from the pan.
Save This salad has become my answer to hot days, surprise guests, and that feeling when you want something nourishing but not heavy. I hope it does the same for you.
Questions & Answers
- → How do I get the crispiest tofu?
Press the tofu for 15-30 minutes to remove excess moisture, then marinate briefly and coat evenly with cornstarch before pan-frying. Cook in a single layer without overcrowding the pan, and let each side develop a golden crust before turning.
- → Can I make this dish ahead of time?
Prepare the dressing and press the tofu up to a day in advance. Cook the tofu and slice the cucumbers a few hours before serving, but keep them separate and toss everything together just before serving to maintain the tofu's crispiness.
- → What can I substitute for the mayonnaise?
Use all Greek yogurt for a lighter version, or try vegan mayonnaise for a plant-based option. The dressing works well with different ratios of yogurt to mayo depending on your preference for richness.
- → Is air-frying the tofu a good option?
Absolutely. Arrange marinated, cornstarch-coated tofu in a single layer in your air fryer and cook at 400°F for 12-15 minutes, shaking halfway through. The results are evenly crispy with less oil.
- → Why salt the cucumbers before making the salad?
Salting draws out excess water from the cucumbers, which keeps them crunchy and prevents the creamy dressing from becoming diluted and watery. Rinse briefly if you prefer less salt, then pat dry thoroughly.
- → How can I make this fully vegan?
Use vegan mayonnaise or all yogurt, plant-based yogurt, maple syrup instead of honey, and ensure your tofu is firm. The result is just as creamy and satisfying without any animal products.