Golden Crispy Tofu Salad (Print Version)

Golden crispy tofu atop fresh mixed greens with a zesty ginger-soy dressing; light and protein-rich.

# What You'll Need:

→ Tofu

01 - 14 oz firm tofu, drained and pressed
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 3 tablespoons vegetable oil, for frying

→ Salad

06 - 5 oz mixed salad greens (arugula, spinach, romaine)
07 - 1 medium carrot, julienned
08 - 1/2 cucumber, thinly sliced
09 - 1 small red bell pepper, thinly sliced
10 - 2 spring onions, sliced
11 - 2 tablespoons toasted sesame seeds

→ Ginger-Soy Dressing

12 - 3 tablespoons soy sauce
13 - 2 tablespoons rice vinegar
14 - 1 tablespoon honey or maple syrup
15 - 1 tablespoon fresh ginger, finely grated
16 - 1 clove garlic, minced
17 - 2 tablespoons sesame oil
18 - 1 tablespoon water

# How To Make It:

01 - Cut the pressed tofu into 3/4-inch cubes.
02 - Toss tofu cubes with cornstarch, salt, and black pepper until evenly coated.
03 - Heat vegetable oil in a large non-stick skillet over medium-high heat. Fry tofu cubes until golden and crispy on all sides, approximately 10 to 12 minutes. Remove and drain on paper towels.
04 - Whisk together soy sauce, rice vinegar, honey or maple syrup, ginger, garlic, sesame oil, and water until fully combined.
05 - Arrange mixed greens, carrot, cucumber, red bell pepper, and spring onions in a large salad bowl or on individual plates.
06 - Top the salad with crispy tofu and sprinkle toasted sesame seeds evenly over the top.
07 - Drizzle the ginger-soy dressing over the salad just before serving.

# Expert Tips:

01 -
  • The tofu gets properly crispy instead of soggy, which honestly makes all the difference between enjoying it and just tolerating it.
  • It comes together in under 40 minutes, making it perfect for weeknight dinners when you're tired but don't want to order out.
  • The ginger-soy dressing is so good you'll find yourself drizzling it on everything from roasted vegetables to grains.
02 -
  • Pressing your tofu isn't optional—it's the entire reason this works, and skipping it means you'll end up with chewy tofu no matter how long you fry it.
  • Don't add the dressing until you're ready to eat; salad greens wilt and tofu loses its crispness when they sit wet.
  • The oil temperature matters more than timing—if it's not hot enough, the tofu absorbs oil and becomes greasy instead of crispy.
03 -
  • If you have an air fryer, use it for the tofu instead of pan-frying—it gets even crispier with zero oil-splattering drama.
  • Make a double batch of dressing and keep it in a jar; it keeps for almost a week and works on grain bowls, roasted vegetables, or even as a marinade.
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