vegetables
vegan
pan-fried
everyday
main course
crispy
Asian
all seasons
Cold


Crispy Tofu Salad
Difficulty
easy
Time
40m
Price Category
average
Calories
Medium
This crispy tofu salad is a true flavor explosion that is guaranteed to brighten up your weekdays! The tofu, crispy on the outside and soft on the inside, perfectly harmonizes with fresh vegetables and an aromatic, Asian-inspired dressing. It's light, nutritious, and full of textures, making every bite an experience. An ideal choice for a quick lunch or a light dinner that won't weigh you down, yet is satisfying.
ingredients
Steps
Prepare Tofu
Press the tofu to remove as much water as possible, then cut it into 2 cm cubes. Toss the cubes in cornstarch, ensuring they are fully coated.
Fry Tofu
Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add the tofu and fry until golden brown and crispy on all sides, about 10-12 minutes. Remove the tofu and set aside on a paper towel-lined plate.
Prepare Vegetables
Meanwhile, wash and prepare the vegetables: halve the cherry tomatoes, slice the cucumber, carrot, and bell pepper into thin strips, and chop the green onions into rings. In a large bowl, combine the mixed greens with the chopped vegetables.
Make Dressing
In a small bowl, whisk together the tamari (or soy sauce), rice vinegar, sesame oil, maple syrup, grated ginger, and minced garlic. Taste and adjust seasoning if needed.
Assemble Salad
Add the fried tofu to the vegetables, pour the dressing over, and gently toss to combine. Sprinkle with sesame seeds and serve immediately.
Extra Tips
► For even crispier tofu, make sure to press out as much water as possible before frying.
► Feel free to experiment with other vegetables like edamame or red cabbage.
► You can prepare the dressing in advance to assemble the salad even faster.
Nutrition
| Per 100g | Per Serving 300g / 10.6 oz | |
|---|---|---|
| Calories | 250 kcal | 750 kcal |
| Protein | 15g | 45g |
| Fat | 18g | 54g |
| Carbohydrate | 10g | 30g |
| Fiber | 3g | 9g |
| Sugar | 4g | 12g |