Save to Pinterest The first time I made crispy tofu at home, my kitchen smelled like a tiny street food stall. I had no idea firm tofu could turn into something so golden and satisfying, with that shattering-crisp outside and tender inside. This salad became my go-to when I want something that feels substantial but still fresh and light. The ginger-soy dressing ties it all together with that perfect salty-sweet punch.
Last summer, my friend Sarah dropped by unexpectedly while I was frying the tofu cubes. She stood in my kitchen watching them turn golden, and we ended up eating standing up at the counter, straight from the pan. That impromptu lunch turned into a weekly tradition. Now this salad reminds me of unhurried afternoons and the kind of meals that happen because life gets in the way of proper dinner plans.
Ingredients
- Firm tofu: Pressing it for at least 15 minutes makes all the difference between soggy and crispy cubes
- Cornstarch: Creates that light, crackly coating that shatters when you bite into it
- Mixed salad greens: Use whatever looks fresh at the market, arugula adds a nice peppery kick
- Fresh ginger: Grate it finely so you dont hit any spicy chunks in the dressing
- Sesame oil: Toasted sesame oil has that deep, nutty aroma that makes everything taste finished
Instructions
- Prep the tofu:
- Cut the pressed tofu into cubes and toss with cornstarch, salt, and pepper until evenly coated
- Fry until golden:
- Heat oil in a non-stick skillet over medium-high heat and fry tofu cubes until crispy on all sides
- Make the dressing:
- Whisk together soy sauce, rice vinegar, honey, ginger, garlic, sesame oil, and water until smooth
- Assemble the salad:
- Arrange greens, carrot, cucumber, bell pepper, and spring onions, then top with warm tofu
- Finish and serve:
- Sprinkle with toasted sesame seeds and drizzle with dressing just before eating
Save to Pinterest My daughter helped me julienne the carrots for this once, and her uneven, chunky strips actually looked beautiful on the plate. Sometimes the imperfect kitchen moments make the best memories. This salad has become the kind of recipe I can make without thinking, hands moving on their own while my mind wanders to something else entirely.
Make It Your Own
I love adding avocado slices when theyre in season, their creaminess plays so nicely against the crunchy tofu. Sometimes I toss in roasted cashews or peanuts for extra protein. Edamame, fresh herbs like cilantro or mint, even pickled vegetables can all find a home here.
The Double-Fry Secret
If you want restaurant-level crispy tofu, fry it once until golden, let it cool on paper towels, then fry again briefly before serving. That second fry creates an extra-crisp shell that stays crunchy even under the dressing. An air fryer works beautifully too, just spray with oil and cook at 200°C for 15 minutes, shaking halfway.
Serving Ideas
This salad holds up well for lunch the next day if you pack the dressing separately and store the tofu in its own container. The flavors actually meld together beautifully overnight.
- Pair with a cold glass of dry Riesling or iced jasmine tea
- Serve alongside miso soup for a complete light dinner
- Add a bowl of steamed rice to turn it into a more substantial meal
Save to Pinterest Hope this salad finds its way into your regular rotation, just as it did into mine.
Recipe Q&A
- → How do I get tofu extra crispy?
Press tofu to remove excess moisture, coat evenly with cornstarch, and fry in hot oil until golden on all sides. Double-frying or using an air fryer can enhance crispiness.
- → What greens work best for this dish?
Mixed greens like arugula, spinach, and romaine provide a fresh and balanced base complemented by crisp vegetables.
- → Can I make the dressing gluten-free?
Yes. Substitute soy sauce with tamari to keep the dressing gluten-free without sacrificing flavor.
- → What are good additions for more protein?
Incorporate avocado or edamame for extra protein and texture variations that enhance the dish.
- → How should this dish be served for best flavor?
Drizzle the ginger-soy dressing just before serving to keep greens crisp and preserve the tofu’s crunch.