This is a main-dish salad built around crispy fried tofu โ marinated in soy sauce, Worcestershire, and balsamic vinegar, then coated in cornstarch and pan-fried until golden. The base is a spring mix loaded with corn, carrots, Roma tomatoes, and garbanzo beans, so every bowl has real substance. At 16 grams of protein per serving, it holds up as a full meal, not a side.
The technique that matters
Pressing the tofu is the step that determines whether your fried pieces are crispy or soggy. Moisture is the enemy of a good crust โ even 10 minutes under a heavy pan makes a noticeable difference, and 20 to 30 minutes is better. The second thing worth understanding is oil temperature. If the oil isnโt hot enough when the tofu goes in, the cornstarch coating absorbs oil instead of crisping, and you end up with greasy cubes. Test the oil with a small pinch of cornstarch โ it should sizzle immediately. Fry in small batches so the temperature doesnโt drop.
Ingredient notes
- Tofu: Use extra-firm tofu. Firm works in a pinch, but extra-firm holds its shape better during frying and absorbs the marinade without falling apart.
- Worcestershire sauce: Standard Worcestershire contains anchovies, so it is not vegan. If you need a fully plant-based version, look for a vegan Worcestershire โ most grocery stores carry at least one option near the regular bottle.
- Garbanzo beans: Canned chickpeas work fine. Drain and rinse them well so the liquid doesnโt water down the dressing.
- Salad dressing: The recipe leaves this open. A simple balsamic vinaigrette ties back to the marinade flavors and clings well to the greens without making them heavy.
Mistakes to avoid
- Dressing the whole salad at once: Dress it at the table โ a pre-dressed salad goes limp fast. If youโre storing portions for later in the week, keep the dressing separate and add it right before eating.
- Adding hot tofu straight to the greens: Let the fried tofu cool on a rack or paper towel for a few minutes first. Hot tofu wilts the spring mix on contact and turns the bottom of the bowl warm and wet.
- Skipping the rack after frying: Setting fried tofu on a flat plate traps steam underneath and softens the crust. A wire rack keeps the pieces crispy on all sides while they rest.
- Not seasoning the tofu after frying: The recipe calls for a sprinkle of garlic powder right after the tofu comes out of the oil. Donโt skip this โ seasoning sticks much better to the hot surface than it will once the crust cools and firms up.
- Using pre-cut or crumbled tofu from the package: Cut the tofu yourself into uniform cubes after pressing. Uniform size means even cooking; pieces that are too thin will burn before the inside firms up.
Crispy Fried Tofu Summer Salad (Protein-Packed)
Equipment
- 3-quart heavy-bottomed pot or Dutch oven
- Tofu press or heavy flat-bottomed pan and clean towel
- Instant-read or deep-fry thermometer
- Slotted spoon or spider strainer
- Wire cooling rack
- Large mixing bowl
- Muffin tin (for roasting garlic)
Ingredients
Salad Ingredients
- 5 ounces spring salad mix about 6 cups loosely packed, 140g
- 1 ear fresh corn kernels cut from the cob, about 3/4 cup / 130g
- 2 medium carrots peeled and sliced into thin rounds, about 1 cup / 130g
- 2 medium Roma tomatoes diced, about 1 cup / 180g
- 1 can garbanzo beans 14-ounce / 400g, drained and rinsed, about 1ยฝ cups / 250g drained
- 2 stalks green onions thinly sliced
- 1 head garlic for roasting
- ยฝ cup salad dressing of choice a light vinaigrette works well, 120ml
Tofu Ingredients
- 1 block extra-firm tofu 14-ounce / 400g
- 3 tablespoons soy sauce
- 3 tablespoons Worcestershire sauce
- 3 tablespoons balsamic vinegar
- ยฝ cup cornstarch 65g
- 1 ยฝ teaspoons garlic powder divided
- 2-3 cups neutral oil for frying vegetable or canola, enough to fill pot 1/4 to 1/3 full, 475-710ml
Instructions
- Preheat your oven to 400ยฐF / 200ยฐC (205ยฐC fan-forced). Slice the top off the head of garlic to expose the cloves. Drizzle the cut side with a little oil, wrap tightly in aluminium foil, and place cut-side up in a muffin tin. Roast for 25-30 minutes until the cloves are soft and golden. Set aside to cool โ youโll squeeze the roasted cloves out and add them to the salad or dressing.1 head garlic
- Drain the tofu and wrap it in a clean kitchen towel or paper towels. Place it on a plate, set a heavy pan or cutting board on top, and press for at least 20-30 minutes to remove excess moisture. Cut into ยพ-inch (2cm) cubes.1 block extra-firm tofu
- To make the marinade, whisk the soy sauce, Worcestershire sauce, and balsamic vinegar together in a bowl.3 tablespoons soy sauce, 3 tablespoons Worcestershire sauce, 3 tablespoons balsamic vinegar
- Place the tofu in the prepared marinade and allow it to soak while you prep the rest of the ingredients or longer if you like your tofu extra flavorful.1 block extra-firm tofu
- Pour neutral oil (vegetable or canola) into a heavy-bottomed 3-quart pot, filling it one-quarter to one-third of the way up โ enough to fully submerge the tofu cubes. Heat over medium-high heat until the oil reaches 350-375ยฐF / 175-190ยฐC. Test by dropping a pinch of cornstarch into the oil โ it should sizzle immediately.2-3 cups neutral oil for frying
- When ready to fry, combine ยฝ cup (65g) cornstarch and 1 teaspoon garlic powder on a plate. Remove the tofu cubes from the marinade, letting excess drip off, and coat each piece thoroughly in the cornstarch mixture. Working in batches of 6-8 cubes, carefully lower the tofu into the hot oil. Fry for 3-4 minutes, flipping once, until golden brown and crispy on all sides. Remove with a slotted spoon and transfer to a wire cooling rack. Sprinkle with the remaining ยฝ teaspoon garlic powder while still hot. If the cornstarch on the plate gets clumpy from marinade moisture, discard it and add fresh cornstarch to the plate before the next batch.1/2 cup cornstarch, 1 1/2 teaspoons garlic powder, 1 block extra-firm tofu
- In a large bowl, combine the spring mix, drained garbanzo beans, corn kernels, sliced carrots, diced Roma tomatoes, and sliced green onions. Squeeze the roasted garlic cloves from their skins and add them to the bowl (or mash into the dressing for extra flavour). Top with the crispy fried tofu, drizzle with dressing, and toss gently to combine. Serve immediately.5 ounces spring salad mix, 1 ear fresh corn, 2 medium carrots, 2 medium Roma tomatoes, 1 can garbanzo beans, 2 stalks green onions, 1 head garlic, 1/2 cup salad dressing of choice
Notes
Nutrition
Frequently asked questions
Can I make the fried tofu ahead of time?
Yes โ fry the tofu up to three days ahead and store it in an airtight container in the refrigerator. Reheat it in a dry skillet or air fryer for a few minutes to bring the crust back before adding it to the salad.
Can I bake the tofu instead of frying it?
You can bake cornstarch-coated tofu at 400ยฐF for about 25 to 30 minutes, flipping halfway through. The result is less crispy than pan-frying but still has good texture, and itโs easier to make a large batch at once.
What can I use instead of cornstarch?
Arrowroot powder is the closest substitute and behaves almost identically. Potato starch also works well; rice flour is a reasonable backup but produces a slightly thicker, less sheer crust.
How do I keep the salad from getting soggy if Iโm packing it for lunch?
Layer the salad with the heaviest ingredients โ chickpeas, carrots, corn โ at the bottom and the greens on top, and pack the dressing and tofu separately. Combine everything right before eating.
Can I use frozen corn instead of fresh corn on the cob?
Frozen corn works fine. Thaw it completely and pat it dry before adding it to the salad so it doesnโt release water and dilute the dressing.