Save The first time I made crispy tofu at home, I was amazed by how something so simple could transform into golden, crunchy bites that rival any restaurant version. This salad quickly became my go-to for lazy Sunday afternoons when I want something satisfying but not heavy. The combination of warm, crispy tofu against cool, crisp greens creates this wonderful temperature play that makes every bite interesting. Plus, that ginger-soy dressing has become something I keep a jar of in my fridge at all times now.
I remember serving this at a summer dinner party last year when my friend who swore she hated tofu actually went back for seconds. She could not believe those golden cubes were the same bland white blocks she had tried before. Now whenever she comes over, this is the first thing she asks about. There is something magical about watching people discover that tofu can be exciting when it is treated right.
Ingredients
- Firm tofu: Pressing it for at least 15 minutes removes excess moisture and helps achieve that perfect crispy exterior without getting soggy
- Cornstarch: This creates the lightest, crunchiest coating that lets the tofu flavor shine through while giving it that irresistible golden crust
- Mixed salad greens: A combination of peppery arugula, fresh spinach, and crisp romaine adds layers of texture and flavor that keep each bite interesting
- Fresh ginger: Grating this yourself instead of using paste makes a huge difference in the dressing, giving it that bright, zippy kick that wakes up your palate
- Sesame oil: Just a couple tablespoons add this wonderful nutty aroma that makes the whole kitchen smell amazing
Instructions
- Press and prep the tofu:
- Cut the pressed tofu into 2 cm cubes and toss with cornstarch, salt, and pepper until every surface is lightly dusted
- Fry until golden:
- Heat vegetable oil in a large non-stick skillet over medium-high heat and fry tofu cubes, turning occasionally, until crispy on all sides
- Whisk the dressing:
- Combine soy sauce, rice vinegar, honey, grated ginger, garlic, sesame oil, and water in a small bowl until smooth and emulsified
- Assemble the salad:
- Layer mixed greens, julienned carrot, sliced cucumber, bell pepper, and spring onions in a large bowl or on individual plates
- Top and serve:
- Arrange crispy tofu over the greens, sprinkle with sesame seeds, and drizzle with dressing just before serving
Save This salad has become my secret weapon for potlucks because it holds up surprisingly well. I pack the tofu and dressing separately and toss everything together right before serving, which keeps the greens fresh and the tofu crunchy. Even hours later, the flavors meld beautifully without the salad turning into a wilted mess like so many others do.
Making It Your Own
The beauty of this salad is how easily it adapts to whatever you have in the crisper drawer. Sometimes I add shredded cabbage for extra crunch, or throw in some sliced radishes when they are in season. Once I used mizuna instead of arugula and the slight bitterness made the dressing pop even more. Do not be afraid to swap vegetables based on what looks fresh at the market.
Protein Variations
While tofu is perfect here, I have made this with tempeh for a nuttier flavor and even more protein. The frying time stays the same, though tempeh benefits from a quick steam before pressing. You could also use the same cornstarch coating technique on cauliflower florets for a completely vegan version that still delivers that satisfying crunch.
Serving Suggestions
This salad works beautifully as a light dinner on its own, but I love pairing it with miso soup and a side of pickled vegetables for a complete meal. On colder days, I serve it alongside hot soba noodles drizzled with a little sesame oil. It also makes an unexpected but delicious accompaniment to vegetable spring rolls.
- Make the dressing up to three days ahead and store it in the refrigerator
- Double-fry the tofu for restaurant-level crunch, letting it cool completely between batches
- Toast extra sesame seeds and keep them on hand for garnish
Save Whether you are a tofu veteran or completely new to plant-based cooking, this salad has a way of surprising everyone who tries it. There is something deeply satisfying about transforming humble ingredients into something that feels special and nourishing all at once.
Recipe FAQs
- → How do I achieve crispy tofu?
Press the tofu well to remove moisture, coat cubes evenly with cornstarch, and fry in hot oil until each side turns golden and crunchy.
- → Can I prepare the dressing in advance?
Yes, whisk the ginger-soy dressing ingredients ahead and store in the fridge to let flavors meld before serving.
- → What greens work best for this dish?
Mixed salad greens such as arugula, spinach, and romaine provide fresh texture and balance to the crispy tofu.
- → How can I make this dish gluten-free?
Use tamari instead of regular soy sauce in the dressing to ensure a gluten-free option.
- → Is there a way to add extra crunch to the tofu?
Try double-frying the tofu or air frying it to enhance crispiness without extra oil.