Crispy Tofu Salad Delight (Printable)

Golden crispy tofu paired with fresh mixed greens and zesty ginger-soy dressing.

# Ingredient List:

→ Tofu

01 - 14 oz firm tofu, drained and pressed
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 3 tbsp vegetable oil (for frying)

→ Salad

06 - 5 oz mixed salad greens (arugula, spinach, romaine)
07 - 1 medium carrot, julienned
08 - 1/2 cucumber, thinly sliced
09 - 1 small red bell pepper, thinly sliced
10 - 2 spring onions, sliced
11 - 2 tbsp toasted sesame seeds

→ Ginger-Soy Dressing

12 - 3 tbsp soy sauce
13 - 2 tbsp rice vinegar
14 - 1 tbsp honey or maple syrup
15 - 1 tbsp fresh ginger, finely grated
16 - 1 clove garlic, minced
17 - 2 tbsp sesame oil
18 - 1 tbsp water

# Steps:

01 - Cut the pressed tofu into 3/4 inch cubes.
02 - In a bowl, toss tofu cubes with cornstarch, salt, and black pepper until evenly coated on all sides.
03 - Heat vegetable oil in a large non-stick skillet over medium-high heat. Fry tofu cubes until golden and crispy on all sides, about 10 to 12 minutes. Remove and drain on paper towels.
04 - Whisk together soy sauce, rice vinegar, honey or maple syrup, grated ginger, minced garlic, sesame oil, and water in a small bowl until well combined.
05 - Arrange mixed greens, julienned carrot, sliced cucumber, red bell pepper, and spring onions in a large salad bowl or individual plates.
06 - Top salad with crispy tofu cubes and sprinkle toasted sesame seeds over the top.
07 - Drizzle ginger-soy dressing over salad just before serving.

# Expert Advice:

01 -
  • Crispy tofu that actually tastes like something you'd crave, not just something protein-forward.
  • The ginger-soy dressing is bold enough to make you remember every bite, but balanced enough that you'll finish the whole bowl without guilt.
  • Ready in under 40 minutes, which means you can make it on a weeknight without the usual scramble.
02 -
  • Press your tofu until you think you've pressed it enough, then press it longer—this single step determines whether you get crispy edges or sad soggy cubes.
  • Don't overcrowd the pan when frying; give each cube space to develop color, or they'll steam together into a clumpy mess.
  • Add your dressing at the very last moment before serving, or your beautiful salad will wilt and become sad by the time you eat it.
03 -
  • Make your dressing earlier in the day and let the flavors get to know each other—it tastes even better after a few hours sitting in the fridge.
  • If you're meal-prepping, keep the salad components separate and only combine with dressing right before eating, or store the crispy tofu in an airtight container and reheat gently in a dry skillet for 2 minutes before serving.
Go Back