Crispy Tofu Salad (Printable)

Golden tofu atop mixed greens with ginger-soy dressing, offering a light, protein-packed meal.

# Components:

→ 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

# Method:

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, about 10–12 minutes. Drain on paper towels.
04 - Whisk together soy sauce, rice vinegar, honey or maple syrup, grated ginger, minced garlic, sesame oil, and water until well 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.
07 - Drizzle the ginger-soy dressing over the salad just before serving.

# Expert Advice:

01 -
  • The contrast between crispy-shattered tofu and cool, fresh greens creates a texture experience that keeps you reaching for another bite.
  • It comes together in under 40 minutes but tastes like you spent hours in the kitchen.
  • High in protein yet light enough for a summer dinner without the post-meal heaviness.
  • The ginger-soy dressing works on almost anything—I've stolen it for grain bowls and roasted vegetables too.
02 -
  • Pressing the tofu is non-negotiable—I learned this the hard way after my first attempt turned into soggy, steamed cubes that refused to crisp no matter how long I left them in the pan.
  • Don't crowd the pan when frying; every piece needs space to breathe and develop that golden crust, and overcrowding just creates steam.
  • Make the dressing last so the ginger stays bright and fresh-tasting—sitting around dulls its punch.
03 -
  • Double-frying tofu (frying it once, letting it cool, then frying again for 2–3 minutes) creates an even more shattering crust that feels almost indulgent for something so simple.
  • Grating ginger fresh is worth the 30 seconds—powdered ginger tastes like dust compared to the brightness of fresh, and it's the soul of this dressing.
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