Golden Crispy Tofu Salad (Printable Version)

Golden crispy tofu paired with fresh greens and a zesty ginger-soy dressing for a light 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

# Preparation steps:

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 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 salad with crispy tofu cubes and sprinkle toasted sesame seeds over the top.
07 - Drizzle ginger-soy dressing over the salad just before serving.

# Expert Advice:

01 -
  • The tofu actually tastes good—crispy on the outside, tender inside, nothing mushy about it.
  • It comes together in 35 minutes, making it perfect for nights when you want something light but actually filling.
  • The ginger-soy dressing is so punchy and alive that it transforms simple greens into something you'll crave.
02 -
  • Wet tofu is the enemy of crispiness—pressing is non-negotiable, not optional, even if you think your tofu is already pretty dry.
  • The oil needs to be genuinely hot before the tofu goes in, or you'll end up with greasy, soft cubes instead of the shattering texture you're chasing.
  • Toss the dressing in at the last possible moment, because soggy salad is nobody's goal and even great dressing can't save greens that have been swimming in liquid.
03 -
  • Cut your tofu into slightly larger cubes than you think you need—they shrink a tiny bit during frying, and bigger pieces stay tender inside while crisping beautifully outside.
  • Don't walk away from the pan while the tofu fries; stay close, listen for the sizzle, and stir just often enough to prevent sticking and ensure even browning.
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