Golden Crispy Tofu Salad (Printable)

Golden crispy tofu layered on mixed greens with a zesty ginger-soy dressing—light and protein-packed.

# What You Need:

→ Tofu

01 - 14 oz firm tofu, drained and pressed
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 3 tbsp 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 tbsp toasted sesame seeds

→ Ginger-Soy Dressing

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

# How-To:

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

# Expert Advice:

01 -
  • The tofu gets genuinely crispy on the outside while staying tender inside—it's the kind of transformation that makes you feel like you've discovered something secret.
  • You can have it on the table in under 40 minutes, making it perfect for those nights when you want something healthy but don't want to spend hours cooking.
  • It's packed with protein but tastes so fresh and light that you'll actually want to eat it, not just because it's good for you.
02 -
  • Wet tofu will never crisp no matter how long you fry it—pressing it properly is non-negotiable, not optional, and it makes all the difference between crispy and disappointing.
  • Don't be shy with heat; medium-high is where the magic happens, and if your oil isn't hot enough, the tofu absorbs it instead of crisping against it.
  • Add the dressing right before eating because hot dressing will wilt the greens and cold dressing tastes muted—timing matters here.
03 -
  • Double-frying the tofu gives you an even crispier texture—after the first fry, let it cool slightly, then give it a quick second fry for a shell that sounds like it when you bite it.
  • Make the dressing the night before and let it sit in the fridge; the flavors meld overnight and it tastes even better than fresh.
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