This crispy tofu salad is packed with protein and only takes 25 minutes to make. Crispy tofu cubes, creamy avocado, and crunchy vegetables, are tossed in a tangy, nutty, and sweet dressing, for a filling and irresistible meal!
I like to make this crispy tofu salad whenever I crave something filling that won’t weigh me down. It’s a meal that’s high in protein and vitamins, vegetarian friendly, and that’s also full of bright and savory flavors.
The steps to making this recipe are very basic and easy to follow. The star of the dish is the crispy tofu and that’s where most of your cooking time will be spent, which will be about 10 minutes. The rest is all chopping and whisking and seasoning. Easy!
Table of contents
Crispy Tofu Salad Ingredients
- Tofu: Firm or extra firm tofu is needed for this recipe. Since each tofu cube is put through quite a few steps – tossed in flour, pan fried, and flipped around – the texture has to be firm enough to keep it from falling apart.
- Cornstarch: Cornstarch is often used in Asian cooking to either make a sauce gooey or to give a protein a crispy outside. Dusting each piece of tofu in cornstarch results in a golden brown and crispy exterior.
- Oil: Any neutral oil with a high smoke point can be used for this recipe. The oil is needed to pan fry the tofu.
- Cucumber: Cucumber adds a refreshing element and a nice crunch to the salad.
- Bell pepper: Any color of bell pepper can be used here. Use orange or red for a nice pop of color and more sweetness.
- Greens: Any type of greens can be used here but I personally like using kale or curled endive, for their crunchy texture.
- Avocado: One ripe avocado for some creaminess and a buttery texture.
- Dressing: A mixture of toasted sesame oil, soy sauce, lemon juice, and honey.
- Cashew nuts: Cashew nuts impart a nutty elements and some sweetness.
Ingredient Swaps
- Use potato starch (katakuriko) instead of cornstarch. Both ingredients yield the same result.
- Use sunflower seeds or pumpkin seeds for nut allergies. These seeds are delicious in salads and have a texture similar to cashew nuts.
- Use gluten-free soy sauce or tamari for gluten allergies. Or try coconut aminos, which is less salty than soy sauce.
How to Make Crispy Tofu Salad
Scroll down to the recipe card for the full recipe.
- Start by chopping all of your ingredients. Chop your veggies and cashews nuts and save them in separate bowls.
- Drain the tofu block. Drain the tofu and wrap a couple of paper towels around it. Then rest it on a plate for about 10 minutes to let the paper towels absorb the excess water.
- Pan fry the tofu. Slice the tofu block into bite size cubes, dust all the cubes with cornstarch, and fry them in a deep skillet with some oil. They are ready when the exterior is crispy and golden brown.
- Make the dressing. Mix all the ingredients for the dressing in a bowl and set aside.
- Assemble the salad. Put the vegetables and tofu in a large bowl and pour the sauce over them. Gently toss a few times to coat the ingredients and transfer the salad to a serving bowl or plate. Top with chopped cashew nuts and serve.
Recipe Tips
Slice the tofu block into small bite sizes. It’s easier to eat with the rest of the salad and also easier to handle.
Eat this tofu salad fresh. Because the tofu is tossed in a dressing, it’s best to eat it as soon as it’s been prepared to enjoy their crispy exterior. If you are planning to eat this salad later, keep the dressing separate until right before serving.
What to Serve Tofu Salad With
This crispy tofu salad is quite filling and can either be enjoyed as a main dish for 2 people, or as a side for 4 to 6 people. It can also be served warm or cold. Since the flavors are quite mild it can be accompanied by sides that are more flavor forward. Some of my favorites are:
- Eggplant miso soup
- Wonton soup
- Shrimp fried rice
- Shaved carrot salad
- Miso roasted daikon
- Szechuan style nasu dengaku
Other tofu recipes you might like to try: Honey sriracha tofu, spicy tofu quinoa bowl, tofu burger patties, mapo curry tofu, Southwestern style bake tofu, vegan mapo tofu, General Tso tofu, tofu miyeok-guk (Korean seaweed soup), shiraae (Japanese mashed tofu salad).
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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Crispy Tofu Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25
- Yield: 4 sides
- Category: Salad
- Method: Skillet
- Cuisine: Japanese
- Diet: Vegetarian
Description
Crispy tofu cubes, creamy avocado, and crunchy vegetables, are tossed in a tangy, nutty, and sweet dressing, for a filling and irresistible meal!
Ingredients
- 1 block firm or extra firm tofu (about 12 ounces)
- 1/4 cup cornstarch
- 3 tablespoons neutral oil such as vegetable oil or grapeseed oil
- 1 Japanese cucumber or 1/2 English cucumber, chopped bite size
- 1 red or yellow bell pepper, chopped bite size
- 2 cups greens, such as baby kale, curled endive, or romaine lettuce, chopped
- 1 avocado, chopped bite size
- 2 tablespoons toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1/2 teaspoon honey
- Salt and pepper, to taste
- 1/4 cup chopped cashew nuts
Instructions
- Drain the tofu. Then wrap it in a couple of paper towels. Leave on a plate for 15 minutes.
- Slice it. Unwrap the tofu and slice into bite size cubes.
- Dust the tofu cubes on all sides with the cornstarch. Take your time with this step! Make sure all sides are well coated.
- Add the oil to a large deep skillet over medium high heat. When the oil is hot, add the tofu cubes. Pan fry the tofu for a few minutes until all the sides are golden brown.
- Rest the tofu: Cover a plate with paper towels and rest the pan fried tofu on top to remove excess oil. Set aside to cool.
- Make the dressing. Whisk the toasted sesame oil, soy sauce, lemon juice, and honey, in a small bowl.
- Make the salad. In a large bowl, add the cucumber, bell pepper, greens, avocado, and tofu. Pour the dressing over the ingredients and toss to combine. Season with salt and pepper and toss again.
- Serve. Transfer the salad to a serving plate and top with chopped cashew nuts.
Notes
To store: It’s best to store the salad separate from the dressing if you are planning to eat it later. Dress the salad only right before serving.ย For leftovers, transfer the salad to a storage container and save for up to 2 days.ย
Nutrition
- Serving Size: 1 serving
- Calories: 369
- Sugar: 4.2g
- Sodium: 132mg
- Fat: 27.6g
- Saturated Fat: 4g
- Unsaturated Fat: 6.6g
- Trans Fat: 0g
- Carbohydrates: 21.6g
- Fiber: 6.2g
- Protein: 12g
- Cholesterol: 0mg
