Crispy Tofu and Avocado Salad
Pan-fried tofu cubes tossed with creamy avocado, cucumber, and mixed greens in a bright sesame-ginger dressing. Ready in 20 minutes—light, satisfying, and completely plant-based.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 18g
Ingredients
- 14 oz firm tofu, pressed
- 3 cups mixed salad greens
- 1 whole avocado, ripe
- 1 whole cucumber
- 3 tablespoon sesame oil
- 2 tablespoon rice vinegar
- 1 teaspoon ginger, fresh, minced
- 1 tablespoon soy sauce
Instructions
- 1
Remove the tofu block from its package and drain the liquid. Wrap the entire block tightly in a clean kitchen towel and set it on a plate. Place a second plate on top and stack two heavy cans on that plate to press out water, about 8 minutes.
- 2
While the tofu presses, mince the ginger until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 3
Cut the cucumber in half lengthwise, then place each half skin-side down on a cutting board. Slice crosswise into 1/4-inch-thick half-moons.
- 4
Cut the avocado in half lengthwise around the pit. Twist the halves apart, remove the pit, and scoop the flesh into a bowl. Mash gently with a fork until chunky but spreadable.
- 5
Unwrap the pressed tofu and cut it into 3/4-inch cubes by slicing lengthwise into 4 vertical planks, then slicing each plank into 4 sticks, then cutting crosswise.
- 6
Heat 1.5 tablespoons of sesame oil in a 10-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 7
Add the tofu cubes in a single layer. Let them cook undisturbed until the bottom sides turn golden brown and crispy, about 4 minutes—do not stir.
- 8
Gently flip each piece over using a spatula or chopsticks. Cook the other sides until golden brown and crispy, another 3 to 4 minutes.
- 9
Remove the skillet from heat and let the tofu cool for 1 minute, then transfer it to a small bowl.
- 10
In a small bowl, whisk together the remaining 1.5 tablespoons sesame oil, the rice vinegar, minced ginger, and soy sauce until well blended.
- 11
Divide the salad greens between two bowls or plates. Arrange the cucumber slices, mashed avocado, and crispy tofu cubes on top of each.
- 12
Drizzle half the dressing over each salad.
Tools you’ll need
- kitchen towel
- plate
- two heavy cans or similar weights
- cutting board
- chef's knife
- small bowl
- fork
- 10-inch skillet
- spatula or chopsticks
- whisk
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.
