Crispy Tofu Asian Salad
Golden pan-fried tofu cubes tossed with fresh greens, cucumber, and carrots in a tangy sesame-ginger dressing. A protein-packed vegan salad that's light yet satisfying.
- Total time
- 25 min
- Servings
- 2
- Calories
- 310
- Protein
- 18g
Ingredients
- 14 oz extra-firm tofu
- 4 cups mixed salad greens
- 1 medium cucumber
- 1 cup shredded carrots
- ½ medium red bell pepper
- 2 stalks green onions
- 2 tablespoons sesame seeds
- 2 tablespoons neutral oil for cooking
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fresh ginger, minced
- 1 clove garlic, minced
- 1 teaspoon maple syrup
Instructions
- 1
Press tofu between paper towels with a heavy weight for 10 minutes to remove excess moisture.
- 2
Cut pressed tofu into 0.75-inch cubes.
- 3
Prepare vegetables: dice cucumber, slice bell pepper, and chop green onions.
- 4
Whisk dressing ingredients (vinegar, sesame oil, soy sauce, ginger, garlic, maple syrup) in a small bowl.
- 5
Heat neutral oil in a 12-inch skillet over medium-high heat until shimmering.
- 6
Working in batches, add tofu cubes without crowding and cook 3-4 minutes per side until golden and crispy.
- 7
Transfer crispy tofu to a paper towel-lined plate.
- 8
Divide salad greens between two bowls or plates.
- 9
Top with cucumber, carrots, bell pepper, and green onions.
- 10
Arrange crispy tofu cubes over vegetables.
- 11
Drizzle dressing evenly over salad and sprinkle with sesame seeds.
- 12
Toss gently and serve immediately.
Tools you’ll need
- paper towels
- cutting board
- sharp knife
- small mixing bowl
- whisk
- 12-inch skillet
- spatula
- serving bowls or plates
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
