Crispy Tofu Salad (Printable Page)

Golden tofu cubes served on fresh greens with a zesty ginger-soy dressing for a light, protein-rich dish.

# What You'll Need:

→ 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

# Step-by-Step Guide:

01 - Cut the pressed tofu into 3/4-inch cubes.
02 - Toss tofu cubes with cornstarch, salt, and black pepper, ensuring all sides are evenly coated.
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 until combined.
05 - Arrange mixed greens, carrot, cucumber, bell pepper, and spring onions in a large bowl or individual plates.
06 - Top the salad with crispy tofu cubes and sprinkle with toasted sesame seeds.
07 - Drizzle the ginger-soy dressing over the salad just before serving.

# Expert Tips:

01 -
  • Crispy tofu becomes genuinely crave-worthy when you nail the coating and temperature—no rubbery disappointments here.
  • It's ready in under 40 minutes and tastes elegant enough for guests but simple enough for a solo weeknight dinner.
  • The ginger-soy dressing is so good you'll find yourself drizzling it on things that have nothing to do with salad.
02 -
  • Pressing the tofu is the difference between crispy and soggy—skip it and you'll understand why people think they don't like tofu.
  • Don't crowd the pan when frying; give each cube space to develop its golden crust without steaming in its own moisture.
03 -
  • Toast your sesame seeds in a dry skillet for a minute or two just before serving—it wakes up their flavor and makes the whole salad taste more intentional.
  • If your tofu is sticking to the pan while frying, resist the urge to flip it too early; let it develop that golden crust undisturbed, and it will release naturally when it's ready.
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