Save to Pinterest My tiny apartment kitchen smelled like ginger and sesame oil on a Tuesday evening when I first made this salad. I had marinated tofu pressing under a stack of cookbooks while rain tapped against the windows, creating this cozy kitchen moment that turned into a regular ritual. The contrast between cool, crisp vegetables and warm, golden tofu cubes became something I started craving weekly.
Last summer, I served this at a dinner party where my friend Sarah took one bite and immediately asked for the recipe. Watching people realize that tofu could actually be exciting—golden and caramelized with that irresistible exterior—was such a win. Now it is the dish I bring to every potluck, and the platter always comes home empty.
Ingredients
- Extra-firm tofu: Pressing this properly is non-negotiable—waterlogged tofu will never achieve that golden, caramelized crunch we are after
- Cornstarch: Creates the delicate crispy shell that transforms soft tofu into something remarkable
- English cucumbers: Fewer seeds and thinner skins mean no peeling required, plus they stay crunchier longer
- Mayo and yogurt combo: The Greek yogurt cuts the richness while mayo delivers that silky, restaurant-quality mouthfeel
- Fresh ginger: Grated fresh makes such a difference compared to paste—it brings this bright, zippy heat that wakes up everything
Instructions
- Press the tofu like you mean it:
- Wrap drained tofu in clean towels, weigh it down with something heavy, and walk away for at least 15 minutes—this patience pays off in crispy dividends later
- Salt the cucumbers while you wait:
- Sprinkle sliced cucumbers with salt and let them sit in a colander, drawing out water so your dressing stays creamy and vegetables stay snappy
- Whisk up the dreamy dressing:
- Combine mayo, yogurt, vinegar, soy sauce, sesame oil, sweetener, garlic, ginger and sriracha, adding water gradually until it reaches that perfect pourable consistency
- Marinate the tofu cubes:
- Toss pressed and cubed tofu in soy sauce, vinegar and sesame oil, letting it soak up flavor for at least 10 minutes before hitting the starch
- Give tofu its starch coat:
- Sprinkle cornstarch over marinated pieces and toss gently until each cube is lightly dusted—this creates the crispy magic
- Fry until golden perfection:
- Cook coated tofu in hot oil without touching it for several minutes, letting each side develop a deep golden crust before flipping
- Build the salad base:
- Combine drained cucumbers, carrots, green onion whites, most of the green tops and herbs in a large bowl
- Dress and toss gently:
- Pour about two-thirds of that creamy dressing over the vegetables and fold carefully until everything is lightly coated
- Combine and serve immediately:
- Gently fold in crispy tofu right before serving, then sprinkle with sesame seeds, remaining green onions and any extra herbs your heart desires
Save to Pinterest This recipe became my go-to during a stressful work period when I needed something that felt nourishing but did not require hours of standing at the stove. The rhythm of pressing, slicing, and whisking became almost meditative, and having these components prepped in the fridge meant I could assemble something beautiful in minutes.
The Secret to Restaurant-Style Tofu
After years of disappointing, rubbery tofu attempts, I finally cracked the code: press longer than you think necessary, use a nonstick skillet with confidence, and resist the urge to touch those cubes while they sear. The starch coating combined with proper moisture removal creates this restaurant-worthy exterior that has converted many a tofu skeptic.
Dressing Balance
The first time I made this dressing, I went too heavy on the sesame oil and ended up with something overwhelmingly rich. Now I treat it like a vinaigrette—emulsify the mayo and yogurt first, then add stronger flavors by the quarter teaspoon. The honey or maple sugar is essential because it bridges the salty soy and tangy vinegar into something cohesive.
Make-Ahead Magic
This salad is actually a make-ahead dream if you keep components separate. I have pressed tofu and whisked dressing on Sunday, then fried and assembled fresh on Tuesday for dinner that tasted just-made. The cucumbers stay crisp for days if salted and drained properly, and the dressing actually develops more complexity overnight.
- Keep tofu separate until the absolute last moment
- Store dressing in a jar and give it a good shake before using
- Pat everything dry before combining—water is the enemy of crispy
Save to Pinterest There is something deeply satisfying about a dish that hits every texture and temperature note, and this salad has become my answer to everything from quick weeknight dinners to impressing dinner guests. Hope it brings as many happy, crispy moments to your kitchen as it has to mine.
Recipe FAQs
- → How do I ensure my tofu gets extra crispy?
To achieve ultra-crisp tofu, thorough pressing to remove excess water is key (aim for 20-30 minutes). After marinating, coating the tofu evenly in cornstarch or potato starch before pan-frying or air-frying creates a perfect crunchy exterior. Ensure your oil is hot enough and don't overcrowd the pan.
- → Can I make this dish ahead of time?
You can prepare the dressing and crisp the tofu a day in advance, storing them separately. The cucumbers can also be sliced and salted ahead, but only combine the dressed cucumbers with the crispy tofu just before serving to maintain optimal texture and prevent sogginess.
- → What are good substitutions for the dressing ingredients?
For the mayonnaise, vegan mayo works perfectly. Greek yogurt can be swapped for more mayonnaise (vegan if needed) or a plant-based yogurt for a dairy-free version. Honey can be replaced with maple syrup or sugar. Adjust sriracha to your preferred spice level.
- → How important is salting the cucumbers?
Salting the cucumbers is a crucial step. It draws out excess moisture, preventing the finished salad from becoming watery and ensuring the cucumbers retain their crisp texture. This also helps the dressing adhere better.
- → What are some good serving suggestions for this dish?
This vibrant dish is excellent on its own as a light lunch or dinner. It also pairs wonderfully as a side with grilled fish, chicken, or other Asian-inspired main courses. Try serving it alongside steamed rice or chilled soba noodles for a more complete meal.