Golden Crispy Tofu Salad (Print Version)

Crispy tofu served on fresh greens with a tangy ginger-soy drizzle for a light, protein-rich dish.

# What You Need:

→ 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

# Directions:

01 - Cut the pressed tofu into 3/4 inch cubes.
02 - In a bowl, toss the tofu cubes with cornstarch, salt, and black pepper until all sides are 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 in a small bowl until combined.
05 - Arrange mixed greens, julienned carrot, sliced cucumber, bell pepper, and spring onions in a large salad bowl or on individual plates.
06 - Top the salad with crispy tofu and sprinkle with toasted sesame seeds.
07 - Drizzle the ginger-soy dressing over the salad just before serving.

# Expert Tips:

01 -
  • The crispy exterior gives way to silky tofu, creating a textural contrast that makes eating salad feel like an actual event.
  • It's ready in under 35 minutes and tastes restaurant-quality, which means you'll actually make it on weeknights.
  • The ginger-soy dressing is bold enough to carry the whole dish, so you don't need dairy or heavy ingredients to feel satisfied.
02 -
  • Don't crowd the pan when frying tofu—it drops the oil temperature and you'll end up with steamed, soggy tofu instead of crispy. Fry in batches if you need to.
  • Pressing the tofu is non-negotiable if you want crispness. Any moisture left behind will steam the coating instead of crisping it.
  • Add the dressing right before serving, not earlier. Wet greens will make the tofu lose its crunch, and nobody wants that.
03 -
  • If you want even more crispness, use an air fryer instead of a skillet—420°F for 15 minutes, shaking the basket halfway through, gives you restaurant-level results with less oil.
  • Double-frying is a technique some people swear by: fry once until golden, let cool for a few minutes, then fry again for 30 seconds per side. It sounds excessive, but the results are transcendent.
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