1. Start by pressing the tofu to remove excess moisture. I usually wrap it in a clean kitchen towel and set something heavy on top for about 20 minutes. This step is key for getting that crispy texture later.
2. While the tofu presses, slice the cucumbers thinly—aim for about 1/8-inch thickness. If you want, sprinkle them lightly with salt and let them sit in a colander for 10 minutes to draw out excess water, then pat dry. This keeps the salad from getting soggy.
3. In a small bowl, whisk together the Greek yogurt, soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic until smooth. Taste and adjust the balance—add more honey if you like it sweeter, or extra vinegar if you want more tang.
4. Cut the pressed tofu into 1-inch cubes. Toss them gently with cornstarch until each piece is coated evenly. This little trick helps create a golden crust when frying.
5. Heat the vegetable oil in a non-stick skillet over medium-high heat. Add the tofu cubes in a single layer, making sure not to crowd the pan. Fry for about 3-4 minutes per side until crispy and golden brown. Transfer to a paper towel-lined plate to drain excess oil.
6. In a large bowl, combine the sliced cucumbers, scallions, and creamy dressing. Toss gently to coat everything evenly.
7. Just before serving, add the crispy tofu on top and sprinkle with toasted sesame seeds for a bit of crunch and nuttiness.

I remember the first time I made this salad for Maya and Eli—they both loved the contrast of the creamy dressing with the crunchy tofu and fresh cucumber. It was a reminder that simple ingredients, treated with care, can create meals that feel both special and comforting.