Golden Crispy Tofu Salad (Printable Version)

Golden, crispy tofu served on mixed greens with a zesty ginger-soy dressing for a light, protein-rich meal.

# What You 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

# Directions:

01 - Cut the pressed tofu into 3/4-inch cubes.
02 - Toss tofu cubes with cornstarch, salt, and black pepper until 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, approximately 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 fully combined.
05 - Arrange mixed greens, julienned carrot, sliced cucumber, red bell pepper, and spring onions in a large salad bowl or on individual plates.
06 - Top the salad with crispy tofu cubes and sprinkle toasted sesame seeds over the top.
07 - Drizzle the ginger-soy dressing over the salad immediately before serving.

# Expert Advice:

01 -
  • The tofu gets genuinely crispy on the outside while staying tender inside, which honestly took me longer to master than I'd like to admit.
  • It comes together in about half an hour and actually tastes better than the salads I used to wait in line for at lunch spots.
  • That ginger-soy dressing is so good you'll find yourself making extra to use on everything else all week.
02 -
  • Tofu has to be truly pressed dry or it'll steam instead of crisping—this is the difference between a mediocre salad and one you'll actually crave.
  • Dress the salad right before serving unless you like limp greens; the dressing will wilt them down if it sits too long.
03 -
  • If your tofu sticks to the pan at all, your oil wasn't hot enough—remember that the pan should be properly preheated and the oil should shimmer before the tofu goes in.
  • Toast your own sesame seeds in a dry skillet for 2 to 3 minutes right before serving, and you'll understand why this tiny detail makes such a big difference in the final taste.
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