Pin It I discovered this salad on a Tuesday afternoon when my fridge was mostly empty except for a block of firm tofu and whatever vegetables hadn't wilted yet. Desperate for something satisfying but light, I realized that crispy tofu could be the answer to making salad feel like an actual meal instead of rabbit food. The first bite—that golden, crunchy exterior giving way to creamy tofu beneath—changed how I think about lunch entirely.
My roommate came home while I was plating this and asked if we were eating at a restaurant that night. Turned out she'd been craving something that felt special but wasn't complicated, and this delivered on both counts. We sat at the kitchen counter with our bowls, and she made me promise to write down the dressing recipe before she forgot it.
Ingredients
- Firm tofu (400g): Make sure you actually press it for at least 15 minutes—I learned this the hard way when soggy tofu refused to crisp up no matter how long I fried it.
- Cornstarch (2 tbsp): This is your secret weapon for achieving that crispy exterior; don't skip it or substitute with flour.
- Vegetable oil (3 tbsp): Use something neutral with a high smoke point like canola or vegetable oil, not olive oil which burns too easily.
- Mixed salad greens (150g): Any combination works, though arugula adds a peppery bite that plays beautifully with the dressing.
- Carrot, cucumber, bell pepper, spring onions: The vegetables are your palette—slice them thin so they're tender and absorb the dressing.
- Toasted sesame seeds (2 tbsp): Toast them yourself if you can; store-bought is fine but fresh-toasted tastes noticeably richer.
- Soy sauce, rice vinegar, honey, fresh ginger, garlic, sesame oil: These dressing ingredients balance salty, tangy, and sweet in a way that feels almost balanced enough to drink straight.
Instructions
- Press your tofu properly:
- Slice the block in half lengthwise, wrap it in clean kitchen towels or cheesecloth, and weight it down with something heavy like a cast iron skillet for 15 minutes. You want moisture out of the tofu so it can actually crisp up.
- Coat and season:
- Cut the pressed tofu into roughly 2 cm cubes and toss them gently in a bowl with cornstarch, salt, and pepper until every surface is lightly dusted. Don't be rough or the pieces fall apart.
- Fry until golden:
- Heat your oil in a large skillet over medium-high heat until it shimmers slightly, then add the tofu pieces without crowding the pan. Let them sit undisturbed for 2-3 minutes per side so they develop that golden crust you're after, not constantly stirring.
- Make the dressing:
- Whisk soy sauce, rice vinegar, honey, ginger, garlic, sesame oil, and water together in a small bowl until the honey dissolves completely and everything looks glossy and well combined.
- Assemble with intention:
- Arrange your greens on plates or in a bowl, scatter the julienned vegetables around, and top with your still-warm crispy tofu cubes while they're at their crispiest moment.
- Finish and serve:
- Sprinkle toasted sesame seeds over the top and drizzle the dressing just before eating so nothing gets soggy—timing here really matters.
Pin It There's something almost meditative about watching those tofu cubes gradually turn golden in the pan, the smell of sesame and ginger filling your kitchen. A friend told me she made this for her parents, and they were genuinely shocked that tofu could taste this good—not because I told her to say that, but because she actually meant it.
Why This Works as a Complete Meal
The crispy tofu provides substantial protein without feeling heavy, the fresh vegetables add natural sweetness and crunch, and the dressing ties everything together into something that feels balanced and intentional. You're not eating salad because you think you should; you're eating it because it actually tastes good. The sesame seeds add textural interest and a subtle nuttiness that lifts the whole dish beyond basic greens.
Customizing Without Losing the Plot
This salad is genuinely flexible without falling apart, which is rare. I've added shredded cabbage for extra crunch, swapped in shredded beets for earthiness, and once threw in some quick-pickled radishes when I had them. The dressing is strong enough to carry whatever vegetables you choose, so you're really just working with what's fresh.
Making It Your Own
Some nights I make it exactly as written, and some nights I add a soft-boiled egg or some quick-pickled onions for extra complexity. The beauty is that the foundation—crispy tofu, fresh vegetables, and that ginger-soy dressing—is strong enough to support variations without becoming unrecognizable. One friend adds a splash of sriracha to her dressing and swears it's an improvement.
- Double-fry the tofu for extra shattering crispness if you're willing to spend the extra five minutes.
- Make the dressing in the morning and let the flavors meld while it sits in your fridge.
- Toast your own sesame seeds in a dry skillet for about a minute—the smell is worth it alone.
Pin It This salad has become my answer to the question "what's for dinner when you have no plan." It's simple enough that you're not stressed, but interesting enough that you actually look forward to eating it.
Recipe FAQs
- → How do I achieve extra crispy tofu?
Double-frying the tofu or using an air fryer helps to increase crunchiness. Make sure the tofu is well-pressed to remove excess moisture before coating and frying.
- → Can I make this dish gluten-free?
Use tamari instead of regular soy sauce to keep the dish gluten-free while maintaining a similar flavor profile.
- → What kinds of greens work best for this salad?
A mix of arugula, spinach, and romaine provides a balanced texture and fresh flavor, but you can adjust based on preference or availability.
- → How is the ginger-soy dressing made?
Whisk together soy sauce, rice vinegar, honey or maple syrup, freshly grated ginger, minced garlic, sesame oil, and a bit of water until well combined for a bright and tangy dressing.
- → What additional toppings can enhance the dish?
Adding avocado or edamame boosts protein and texture variety. Toasted sesame seeds add nutty flavor and crunch.