Crisp Marinated Tofu Salad with Sesame-Ginger Vinaigrette

This vibrant tofu salad draws inspiration from East Asian cuisine, combining crisp pan-fried tofu with fresh vegetables and a sesame-ginger vinaigrette. It’s a perfect balance of texture and flavor – crunchy, soft, savory, and tangy. It makes for a satisfying lunch or a light, wholesome dinner that won’t weigh you down yet leaves your palate deeply satisfied.

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Prep Time 30

Cook Time 15

Total Time 45

Course Salad

Cuisine East / Southeast Asian

Servings bowls

Calories 210 kcal

Equipment

Frying pan or skillet
Mixing bowls
Cutting board
Chef's Knife
Whisk
Paper towels

Ingredients

For the Salad:

14 oz extra-firm tofu drained, pressed, and cut into 1/2-inch cubes
2 tbsp cornstarch for coating tofu
2 tbsp neutral oil such as grapeseed or avocado oil, for frying
4 cups mixed salad greens such as arugula, baby spinach, and romaine
1 cup cucumber sliced thinly into half-moons
1 cup shredded carrots
¼ cup scallions thinly sliced
1 tbsp toasted sesame seeds

For the Sesame-Ginger Vinaigrette:

2 tbsp rice vinegar unseasoned preferred
1 tbsp soy sauce or tamari for gluten-free
1 tbsp toasted sesame oil
1 tsp maple syrup or honey
1 tsp fresh ginger grated
1 clove garlic minced

Instructions

Start by pressing the tofu for at least 15 minutes to remove excess moisture. Wrap the block of tofu in paper towels and place a heavy skillet or book on top.
Once pressed, cut tofu into 1/2-inch cubes. Toss in cornstarch until evenly coated – this helps create a crisp exterior during frying.
Heat neutral oil in a non-stick skillet over medium-high heat (375°F / 190°C). Add tofu and pan-fry for 6–8 minutes, turning occasionally until golden and crispy on all sides. Remove and set on paper towels to drain excess oil.
Prepare the vinaigrette: In a bowl, whisk together rice vinegar, soy sauce, sesame oil, maple syrup, grated ginger, and minced garlic until emulsified.
In a large mixing bowl, combine salad greens, cucumber, shredded carrots, and scallions. Drizzle with half the vinaigrette and gently toss to combine. Reserve the other half for drizzling during plating if desired.
Top salad mixture with crisp tofu, sprinkle with sesame seeds, and add a final drizzle of vinaigrette just before serving.

Notes

For added crunch, toss in roasted peanuts or sliced almonds.
Swap tofu for tempeh or grilled portobello for a twist.
To make it a heartier dish, serve over soba noodles or chilled quinoa.

Nutrition

Calories: 210kcalCarbohydrates: 13gProtein: 9gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gSodium: 349mgPotassium: 415mgFiber: 2gSugar: 4gVitamin A: 5887IUVitamin C: 14mgCalcium: 80mgIron: 2mg

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