Save There's something about a perfectly crispy tofu cube that made me rethink lunch entirely. I was at my friend's apartment one afternoon, watching her pan-fry tofu with such confidence that I had to ask for her secret. She laughed and said it was all about the cornstarch and patience—letting each side turn golden without crowding the pan. That one meal shifted how I approached vegetarian cooking, and now this salad has become my go-to when I want something that feels both nourishing and indulgent.
I made this for my sister during her first week of trying to eat more plant-based, and she actually asked for the recipe instead of just politely finishing her plate. That moment—when someone genuinely wants to recreate something you've made—is when you know you've hit on something worth keeping around.
Ingredients
- Firm tofu, 400 g, drained and pressed: Pressing removes excess moisture so the tofu can actually crisp up instead of steam. I use a tofu press, but even wrapping it in a clean kitchen towel and placing something heavy on top for 15 minutes works beautifully.
- Cornstarch, 2 tbsp: This is the magic ingredient that gives you that shattering crispness without batter. Don't skip it or substitute flour—cornstarch creates a texture flour simply can't match.
- Salt and black pepper, 1/2 tsp and 1/4 tsp: Season the tofu before coating so the flavor goes all the way through, not just on the surface.
- Vegetable oil, 3 tbsp: Use an oil with a high smoke point like canola or avocado oil. The heat is key to getting that golden crust.
- Mixed salad greens, 150 g: Choose a mix with some texture—arugula adds a nice peppery bite, spinach brings earthiness, and romaine gives you crunch.
- Carrot, cucumber, red bell pepper, spring onions: These aren't just pretty; they add sweetness, crunch, and freshness that balances the rich dressing.
- Toasted sesame seeds, 2 tbsp: Toast them yourself if you can—the smell alone will convince you it's worth the extra two minutes.
- Soy sauce, 3 tbsp: Use good soy sauce here; it's one of just a few flavoring ingredients, so quality matters.
- Rice vinegar, 2 tbsp: The acidity keeps everything bright and prevents the dressing from feeling heavy.
- Honey or maple syrup, 1 tbsp: This softens the sharp edges of the vinegar and soy, creating balance.
- Fresh ginger, 1 tbsp finely grated: Microplane or fine grater works best—you want it almost dissolving into the dressing.
- Garlic, 1 clove minced: One clove is enough; you're not making garlic dressing, just giving the ginger a supporting note.
- Sesame oil, 2 tbsp: This brings the whole dressing together with its warm, toasted aroma. Don't use the refined kind—go for the dark, fragrant version.
- Water, 1 tbsp: This dilutes the dressing slightly so it coats the greens evenly instead of pooling at the bottom.
Instructions
- Press your tofu like you mean it:
- Cut your drained tofu block into two pieces and wrap each in a clean kitchen towel. Set them on a plate, place another plate on top, then add something heavy—a cast iron pan or some books work perfectly. Let it sit for at least 15 minutes while you prep everything else. You'll be surprised how much liquid comes out.
- Cut and coat:
- Slice the pressed tofu into roughly 2 cm cubes. In a shallow bowl, combine cornstarch, salt, and pepper, then add your tofu cubes and toss gently until every surface is evenly dusted. The coating should look almost chalky.
- Get your pan screaming hot:
- Pour vegetable oil into a large non-stick skillet and set it over medium-high heat. Wait a full minute after the oil shimmers—you want it almost smoking. Test with one tofu cube; it should sizzle aggressively the moment it hits the pan.
- Fry without fussing:
- Add your tofu cubes in a single layer, making sure they're not touching. Resist the urge to move them around. Let each side sit undisturbed for about 2.5 to 3 minutes until it turns golden brown, then flip and repeat. This whole process takes about 10 to 12 minutes total for all four sides.
- Drain and let cool slightly:
- Transfer the crispy tofu to a plate lined with paper towels while you finish prepping the salad. This keeps it from becoming soggy while you work.
- Whisk your dressing:
- In a small bowl, combine soy sauce, rice vinegar, honey, ginger, garlic, sesame oil, and water. Whisk until the honey dissolves and everything is smooth. Taste it—it should make you pause and want more.
- Assemble and serve:
- Arrange your greens on plates or in a large bowl, scatter carrot, cucumber, bell pepper, and spring onions on top, then crown everything with your crispy tofu cubes. Sprinkle sesame seeds generously, drizzle the dressing over just before serving, and eat while the tofu is still warm and crunchy.
Save What I love most about this salad is that it's genuinely good for you but never feels like you're sacrificing anything. It's the kind of lunch that leaves you satisfied and clear-headed instead of sluggish, which honestly changes how you feel for the rest of the day.
Why This Dressing Works
The ginger-soy combination is ancient for a reason—it amplifies everything around it. The ginger brings warmth and a subtle heat that makes you feel alive, while soy adds umami depth that tricks your brain into thinking something heavier is happening. The sesame oil arrives last, softening everything into something cohesive and almost creamy. Together, these three create a dressing that's bold enough to hold its own against crispy tofu but light enough that you'll actually want to eat more greens, not less.
Making It Your Own
Once you get comfortable with the basic formula, this salad becomes a canvas. I've added avocado on days when I'm hungrier, thrown in edamame for extra protein when I'm building muscle, and once even added some crumbled crispy shallots because I had them on hand and they worked surprisingly well. The tofu and dressing are the non-negotiables; everything else is negotiable based on what's in your fridge and what sounds good that day. The salad also holds up beautifully in containers for the next day if you keep the dressing separate—pack it in a small jar and shake it in when you're ready to eat.
Storage and Make-Ahead Tips
You can prep almost everything ahead of time, which is why this salad became my secret weapon during busy weeks. Cut and coat your tofu the morning you plan to fry it, prep your vegetables the night before and store them in airtight containers, and make the dressing up to three days ahead—it actually tastes better after the flavors have time to marry. The only thing you should do fresh is frying the tofu and assembling the salad, both of which take less than 15 minutes combined.
- Cooked crispy tofu keeps for three days refrigerated, though it's best eaten the day it's made while the texture is still alive.
- The dressing keeps for a full week in a sealed jar, so you can repurpose it for other salads or as a marinade for roasted vegetables.
- Don't dress the salad until you're ready to serve, or the greens will wilt and your tofu will lose its crispness.
Save This salad taught me that plant-based eating doesn't have to be complicated or feel like you're missing out. When you treat the main ingredient—in this case, the tofu—with respect and technique, everything else falls into place naturally.
Recipe FAQs
- → How do you achieve crispy tofu?
Press the tofu to remove excess moisture, coat it evenly with cornstarch, and fry in hot vegetable oil until golden and crispy on all sides.
- → Can this dish be made gluten-free?
Yes. Simply replace soy sauce with gluten-free tamari in the dressing to maintain flavor without gluten.
- → What salad greens work best here?
A mix of arugula, spinach, and romaine provides fresh, peppery, and crisp textures that complement the tofu.
- → How should the dressing be prepared?
Whisk together soy sauce, rice vinegar, honey or maple syrup, fresh grated ginger, garlic, sesame oil, and a bit of water until well combined.
- → Can I customize the salad with other ingredients?
Yes, adding avocado or edamame enhances protein and texture, while toasted sesame seeds offer a nutty crunch.