Golden Crispy Tofu Salad (Print)

Crispy tofu served on mixed greens with a tangy ginger-soy dressing, perfect for a light meal.

# Ingredients:

→ 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

# Instructions:

01 - Cut the pressed tofu into 3/4-inch cubes.
02 - Toss tofu cubes with cornstarch, salt, and pepper until fully 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 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 the top.
07 - Drizzle ginger-soy dressing over the salad just before serving.

# Pro Tips:

01 -
  • Crispy tofu that actually tastes good—golden, crunchy edges that make you forget it's been sitting in your fridge.
  • Ready in under 40 minutes but feels like you spent way more effort than you actually did.
  • The dressing is bold enough to make plain greens interesting but balanced enough that it doesn't overpower.
02 -
  • Pressing the tofu is not optional—I tried skipping it once and ended up with a puddle of water and bitter regret about 8 minutes into frying.
  • Add the dressing right before serving; wet salad greens are nobody's favorite, and crispy tofu becomes just tofu after sitting in dressing.
03 -
  • Toasted sesame seeds make a difference—buy them raw and toast in a dry pan for 2–3 minutes if your store doesn't carry them pre-toasted.
  • The dressing keeps for up to a week in the fridge, so make a double batch and use it on grain bowls, roasted vegetables, or anything that needs a wake-up call.
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