Golden Crispy Tofu Salad (Printable)

Golden tofu cubes on fresh mixed greens with a zingy ginger-soy dressing for a light, protein-rich dish.

# What You'll 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

# Directions:

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, about 10 to 12 minutes. 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 individual plates.
06 - Top salad with crispy tofu and sprinkle toasted sesame seeds over the top.
07 - Drizzle the ginger-soy dressing over the salad just before serving.

# Expert Advice:

01 -
  • Crispy-edged tofu transforms a simple salad into something you'll actually crave, not just eat because it's healthy.
  • The ginger-soy dressing is bright and punchy enough to make even plain greens taste like you're eating somewhere fancy.
  • It comes together in 35 minutes flat, making it perfect for weeknight dinners when you need something fast but feel like you're treating yourself.
02 -
  • If your tofu doesn't get crispy, it's because the oil wasn't hot enough or you didn't press it thoroughly—moisture is the enemy of crispiness.
  • Never dress the salad more than a few minutes before eating; the greens will wilt and the tofu will lose its crunch the moment the dressing hits them.
03 -
  • For extra-crispy tofu, double-fry it: cook it until golden once, let it cool slightly, then fry again for 2-3 minutes. The difference is subtle but noticeable.
  • An air fryer works beautifully here if you have one—it uses less oil and gives you consistently crispy results every time.
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