Fork WeeklyThis is the salad that converts salad skeptics: it’s crunchy, savory, and genuinely filling, with crispy tofu that holds its texture instead of going soggy.
The cornstarch toss is doing the heavy lifting — it forms a thin shell that crisps up beautifully in a little oil, no deep-frying required. Press the tofu first so it actually browns instead of steaming.
Crispy Tofu Salad
Golden pan-crisped tofu over crunchy greens and cabbage in a bright sesame-ginger dressing — a fast, filling, naturally vegan lunch with real texture.
Ingredients
For the crispy tofu
- 1 block (14 oz / 400 g) extra-firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 2 tbsp neutral oil
- Pinch of salt
For the sesame-ginger dressing
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tsp grated fresh ginger
- 1 clove garlic, grated
For the salad
- 5 oz (140 g) mixed greens
- 2 cups shredded red cabbage
- 1 carrot, julienned
- 1 cucumber, sliced
- 2 scallions, sliced
- Toasted sesame seeds
Instructions
- Press the tofu 15 minutes to remove excess water, then cube and toss with the cornstarch and a pinch of salt.
- Heat the oil in a nonstick skillet over medium-high. Fry the tofu in a single layer, turning, 8–10 minutes until golden and crisp on all sides. Drain on paper towels.
- Whisk all the dressing ingredients together.
- Toss the greens, cabbage, carrot, cucumber and scallions with most of the dressing.
- Top with the crispy tofu, drizzle with the remaining dressing, and finish with sesame seeds.
Recipe notes & tips
- The cornstarch coating is the trick to shatter-crisp tofu without deep-frying.
- Add cooked edamame or avocado to make it even heartier.
- Keep the tofu separate if packing for later so it stays crisp; dress just before eating.
286 kcalCalories
16 gProtein
18 gCarbs
18 gFat