Pin It I discovered crispy tofu salad on a Tuesday afternoon when my farmer's market haul included more greens than I knew what to do with. Rather than let them wilt, I remembered a trick someone had shared about coating tofu in cornstarch, and something clicked. The smell of golden tofu hitting hot oil, the sizzle that promised crispness—that's when I realized this wasn't just a side dish, it was the entire meal.
My friend Maya showed up hungry after a yoga class, and I had just enough time to throw this together. She was skeptical about the tofu until she took a bite—the crispy exterior and that punchy dressing won her over immediately. Now it's what she requests whenever she knows I'm cooking, and I've made it probably two dozen times since.
Ingredients
- Firm tofu, 400g (14 oz), drained and pressed: Pressing matters here because it removes excess moisture, which is what lets the tofu actually crisp up rather than steam.
- Cornstarch, 2 tbsp: This is the secret weapon that creates that shatteringly crispy exterior you're after.
- Salt and black pepper, 1/2 tsp and 1/4 tsp: Season generously at this stage so the tofu tastes like something on its own.
- Vegetable oil, 3 tbsp: Use something neutral and with a high smoke point—peanut or canola work best.
- Mixed salad greens, 150g (5 oz): Whatever mix is fresh at your market, though arugula adds a nice peppery bite.
- Carrot, 1 medium, julienned: The sweetness balances the salty dressing beautifully.
- Cucumber, 1/2, thinly sliced: Keep the skin on for color and a bit of texture.
- Red bell pepper, 1 small, thinly sliced: It stays crisp and adds a subtle sweetness.
- Spring onions, 2, sliced: Use both the white and green parts for mild onion flavor without harshness.
- Toasted sesame seeds, 2 tbsp: Toast them yourself if you have time—they taste exponentially better than the pre-toasted ones.
- Soy sauce, 3 tbsp: The backbone of the dressing, giving it umami depth.
- Rice vinegar, 2 tbsp: Bright and clean, less aggressive than distilled vinegar.
- Honey or maple syrup, 1 tbsp: A touch of sweetness rounds out the sharp edges.
- Fresh ginger, 1 tbsp, finely grated: This is where the dressing gets its personality—don't skip it or use powdered.
- Garlic, 1 clove, minced: Just enough to echo in the background without overpowering.
- Sesame oil, 2 tbsp: Use good quality here; it makes a real difference in the final flavor.
- Water, 1 tbsp: Thins the dressing to pourable consistency.
Instructions
- Press and cube the tofu:
- Drain your tofu block and wrap it loosely in paper towels or a clean kitchen towel, then press it under a heavy pan or book for 10 minutes to draw out moisture. Cut into 2 cm (3/4 inch) cubes—this size is your sweet spot for getting crispy edges while keeping a tender center.
- Coat with cornstarch magic:
- Toss your tofu cubes in a bowl with cornstarch, salt, and pepper, making sure every surface gets covered. This coating is what turns ordinary tofu into something crispy and golden.
- Fry until golden:
- Heat vegetable oil in a large skillet over medium-high heat until it shimmers slightly. Add tofu cubes in a single layer (work in batches if needed) and let them sit undisturbed for 3-4 minutes so they can develop a golden crust. Turn them over and repeat on all sides until everything is golden and crispy, about 10-12 minutes total. Drain on paper towels immediately.
- Whisk the dressing:
- In a small bowl, combine soy sauce, rice vinegar, honey, ginger, garlic, sesame oil, and water. Whisk until the honey dissolves and everything is well blended—taste it and adjust if you want more sweetness or tang.
- Build your salad:
- Arrange mixed greens, carrot, cucumber, bell pepper, and spring onions on plates or a large bowl. Top generously with warm or room-temperature crispy tofu cubes and a sprinkle of toasted sesame seeds.
- Dress and serve:
- Drizzle the ginger-soy dressing over everything just before serving so the greens stay crisp and the tofu doesn't sit in liquid getting soggy.
Pin It There was a moment when my partner took a bite and looked genuinely surprised at how good it was, like he'd expected something virtuous but boring. He went back for seconds without asking, and that's when I knew this salad had moved beyond just being healthy into actually being delicious.
Why Cornstarch Changes Everything
The first time I made this, I skipped the cornstarch thinking it was unnecessary, and the tofu turned out soft and steamed rather than crispy. Once I added that step, everything transformed. Cornstarch creates a protective barrier that fries golden and shatters between your teeth, while the interior stays tender. It's a small detail that makes the entire dish worth eating.
Customizing Your Salad
The beauty of this recipe is that you can swap vegetables based on what's in season or what you like. I've made it with shredded cabbage, thinly sliced radishes, even roasted broccoli florets mixed into the greens. The ginger-soy dressing works with almost anything, so treat the vegetable list as a starting point rather than a rigid requirement.
Making It Your Own
Once you get comfortable with the basic formula, small additions make it feel different every time. Some nights I add sliced avocado for creaminess, other times edamame for extra protein and texture. A handful of chopped cilantro or mint brings a fresh brightness, and a sprinkle of crushed peanuts adds another layer of crunch. These are the tweaks that keep it from feeling repetitive even when you're making it as often as I do.
- If you want maximum crispiness, double-fry the tofu—fry it once, let it cool, then fry again for 2-3 minutes.
- An air fryer works beautifully here and uses less oil while getting the tofu just as crispy.
- For a gluten-free version, swap soy sauce for tamari, which tastes nearly identical but has no wheat.
Pin It This salad has become my go-to when I want something that feels indulgent and restaurant-quality but also genuinely nourishing. It's the kind of meal that makes you feel good while you're eating it and even better afterward.
Recipe Questions & Answers
- → How can I make the tofu extra crispy?
Double-frying the tofu or using an air fryer enhances the crispiness. Ensure tofu is well-pressed and coated evenly with cornstarch before frying.
- → What greens work best in this salad?
Mixed greens like arugula, spinach, and romaine provide a fresh and varied texture that complements the crispy tofu and dressing.
- → Can I substitute ingredients in the ginger-soy dressing?
Yes, you can use maple syrup instead of honey and tamari instead of soy sauce for a gluten-free option while maintaining a balanced flavor.
- → Is it important to press the tofu before cooking?
Pressing tofu removes excess moisture, allowing it to become firmer and crispier when fried, enhancing texture and flavor absorption.
- → What dishes pair well with this salad?
This salad pairs well with light white wines or iced green tea and can be complemented by simple sides like steamed rice or miso soup.