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Crispy Tofu Salad with Sesame-Soy Dressing

Crispy Tofu Salad with Sesame-Soy Dressing

Amanda McKillop
This vibrant tofu salad is inspired by East Asian flavors and built around crispy, golden tofu paired with fresh vegetables, tangy pickled elements, and a nutty sesame-soy dressing. It's light yet satisfying, offering a perfect balance of textures—from crunchy radishes and cucumbers to tender baby greens and velvety tofu. Ideal for a nourishing lunch or a refreshing summer dinner, it's a modern plant-based favorite that even meat lovers adore.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Salad
Cuisine East / Southeast Asian
Servings 4 bowls
Calories 239 kcal

Equipment

  • Non-stick skillet or cast iron pan
  • Mixing bowls
  • Chef's Knife
  • Cutting board
  • Tongs or spatula
  • Whisk
  • Paper towels

Ingredients
 
 

For the Tofu:

  • 14 oz extra-firm tofu pressed and cut into 1-inch cubes
  • 2 tbsp cornstarch for coating tofu
  • 3 tbsp neutral oil such as avocado or grapeseed oil, for frying

For the Salad:

  • 4 cups mixed baby greens such as arugula, spinach, and baby romaine
  • 1 cup shredded red cabbage thinly sliced
  • 1 medium carrot julienned or grated
  • ½ cup sliced cucumber preferably Persian or English cucumber
  • 4 medium radishes thinly shaved

For the Dressing:

  • 2 tbsp low sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp unseasoned rice vinegar
  • 1 tsp maple syrup or honey
  • 1 tsp fresh ginger grated
  • 1 clove garlic minced
  • 1 tbsp toasted sesame seeds for garnish

Instructions
 

  • Start by pressing the tofu to remove excess moisture. Wrap the tofu block in paper towels and place a heavy pan or weighted plate on top. Let it sit for 15 minutes.
  • Cut the tofu into 1-inch cubes. Toss them in a mixing bowl with cornstarch until evenly coated. This helps create a crispy exterior.
  • Heat 3 tablespoons of neutral oil in a non-stick skillet over medium-high heat (375°F / 190°C). Add tofu cubes and pan-fry for 3-4 minutes per side until all faces are golden-brown. Remove and drain on paper towels.
  • Prepare the dressing by whisking together soy sauce, toasted sesame oil, rice vinegar, maple syrup, ginger, and garlic in a small bowl. Set aside.
  • In a large salad bowl, combine baby greens, cabbage, carrot, radish, and cucumber. Toss with about three-quarters of the dressing until lightly coated.
  • Top the salad with the crispy tofu pieces. Drizzle with remaining dressing and garnish with toasted sesame seeds.

Notes

  • For extra crispiness, use an air-fryer to cook tofu at 375°F (190°C) for 12–15 minutes, shaking halfway through.
  • If making ahead, keep dressing and tofu separate until ready to eat to prevent sogginess.
  • Gluten-free soy sauce (tamari) makes this dish completely gluten-free.
  • Add sliced avocado or mango for a sweet, creamy contrast.

Nutrition

Calories: 239kcalCarbohydrates: 13gProtein: 10gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 380mgPotassium: 400mgFiber: 1gSugar: 4gVitamin A: 3265IUVitamin C: 24mgCalcium: 80mgIron: 2mg
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