Pin There's something quietly satisfying about biting into tofu that actually has texture—that unexpected crunch followed by a tender bite. I discovered this salad during a phase when I was trying to eat lighter but refused to sacrifice flavor, and it became my go-to answer whenever I couldn't decide what to make for dinner. The ginger-soy dressing came together almost by accident one evening, a combination of bottles I had lingering in the back of my pantry, and somehow it just worked.
I made this for my sister on a warm Thursday when she stopped by unexpectedly, and she ate nearly the entire bowl before asking what was in it. That moment—when someone eats with real enthusiasm rather than politeness—is when you know a recipe has staying power.
Ingredients
- Firm tofu (400 g): Press it well before cutting; moisture is your enemy when you want crispy edges, and I've learned the hard way that skipping this step results in steam instead of crust.
- Cornstarch (2 tbsp): The secret weapon for that shatteringly crisp exterior that regular flour just won't deliver.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Season the tofu directly so each bite carries flavor, not just the outside.
- Vegetable oil (3 tbsp): Keep it hot enough that the tofu sizzles on contact; cold oil means soggy cubes.
- Mixed salad greens (150 g): Use whatever is freshest at your market—the variety matters more than hitting a specific green.
- Carrot, cucumber, bell pepper, spring onions: These aren't just garnish; they're the crunch and sweetness that balances the savory dressing.
- Toasted sesame seeds (2 tbsp): Toast them yourself if you have time; the difference between store-bought and fresh-toasted is worth those three minutes.
- Soy sauce (3 tbsp): Use tamari if you're avoiding gluten or have guests with that preference.
- Rice vinegar (2 tbsp): The acidity cuts through the richness of sesame oil beautifully.
- Honey or maple syrup (1 tbsp): Just enough sweetness to round out the sharp ginger without making it dessert dressing.
- Fresh ginger (1 tbsp, grated): Ginger from a jar works in a pinch, but fresh has a brightness that matters here.
- Garlic (1 clove, minced): One clove is enough; garlic has a way of announcing itself louder than you expect.
- Sesame oil (2 tbsp): This is where the dressing gets its personality—don't skip it or substitute.
Instructions
- Press and cut the tofu:
- Wrap your drained block in a clean kitchen towel and let it sit under something heavy for at least 10 minutes. Cut into 2 cm cubes—uniform pieces cook evenly and look intentional on the plate.
- Season the coating:
- Toss the cubes in cornstarch, salt, and pepper in a shallow bowl, making sure every surface gets a light dusting. This is your crispy coating.
- Heat the oil properly:
- You'll know the oil is ready when a tiny piece of tofu sizzles immediately. Medium-high heat is the sweet spot—too low and it absorbs oil like a sponge, too high and it burns outside before the inside cooks through.
- Fry until golden:
- Work in batches if your pan feels crowded; overcrowding drops the temperature and creates steam. Fry for 10–12 minutes total, stirring occasionally to get all sides golden and crispy. The edges should look almost caramelized.
- Drain and cool briefly:
- Spread the tofu on paper towels while you finish the other components. This keeps them crispy and prevents the salad from getting soggy.
- Whisk the dressing:
- Combine soy sauce, rice vinegar, honey, ginger, garlic, sesame oil, and water in a small bowl and whisk until the honey dissolves. Taste it—it should be balanced between salty, sour, sweet, and nutty.
- Build the salad:
- Arrange greens and vegetables on a plate or in a bowl, then top with warm crispy tofu while it's still at its crunchiest. Sprinkle sesame seeds and drizzle dressing just before serving.
Pin One afternoon my roommate came home and found me frying tofu at the stove, and the smell—that toasty, nutty, slightly sweet aroma—somehow made her forget she was tired. We ended up sitting at the kitchen counter eating straight from the bowl, and that's when I realized this salad does something most healthy food doesn't: it makes you want to eat it, not feel obligated to.
The Secret Behind the Crunch
The magic really is in the cornstarch and the oil temperature. I've made this salad dozens of times, and every single time it's the people who prioritize these two steps who end up with tofu that cracks between their teeth instead of squishing. Think of cornstarch as your insurance policy against soggy disappointment.
Making It Your Own
This salad is forgiving enough to bend to what you have on hand. Swap the greens for whatever looks fresh, use different vegetables based on the season, or add avocado if you want richness. The dressing and crispy tofu are the non-negotiables; everything else is just texture and color.
Timing and Serving Ideas
The beauty of this recipe is that you can prep everything in advance except the actual frying and dressing drizzle. Chop your vegetables an hour or two ahead, make the dressing in the morning, and you'll be eating lunch in about 20 minutes of actual hands-on time. It's the kind of dish that's equally at home as a weeknight dinner or something you pack for lunch the next day.
- Double-fry the tofu for even more crunch: fry once until golden, rest for 5 minutes, then fry again for another 3–4 minutes.
- Pair it with iced green tea or a crisp white wine to echo the fresh, gingery flavors.
- If you're making this for guests with dietary restrictions, just swap the soy sauce for tamari and you've covered gluten-free and most allergen concerns.
Pin This salad taught me that simple ingredients cooked with intention taste better than complicated recipes made half-heartedly. It's become the meal I return to when I want something that feels both nourishing and genuinely delicious.
Recipe Q&A
- → How do I achieve extra crispiness for the tofu?
Double-frying the tofu or using an air fryer can enhance crispiness. Ensure tofu is well-pressed and coated evenly with cornstarch before frying.
- → Can I make this dish gluten-free?
Yes, substitute regular soy sauce with gluten-free tamari to keep the dressing gluten-free without altering the flavor.
- → What salad greens work best for this dish?
Mixed greens like arugula, spinach, and romaine provide a fresh, varied texture and mild flavors complementing the tofu and dressing.
- → How should I store leftovers?
Keep tofu and salad components separate in airtight containers. Store dressing separately to maintain crispness, and combine just before serving.
- → What are some suggested accompaniments?
Pair with a light white wine or iced green tea for a refreshing balance that complements the dish's flavors.