Golden Crispy Tofu Salad (Printable Version)

Crispy tofu on fresh salad greens with a zingy ginger-soy dressing for a light protein-packed meal.

# What You Need:

→ Tofu

01 - 14 oz firm tofu, drained and pressed
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 3 tbsp vegetable oil for frying

→ Salad

06 - 5 oz mixed salad greens (arugula, spinach, romaine)
07 - 1 medium carrot, julienned
08 - 1/2 cucumber, thinly sliced
09 - 1 small red bell pepper, thinly sliced
10 - 2 spring onions, sliced
11 - 2 tbsp toasted sesame seeds

→ Ginger-Soy Dressing

12 - 3 tbsp soy sauce
13 - 2 tbsp rice vinegar
14 - 1 tbsp honey or maple syrup
15 - 1 tbsp fresh ginger, finely grated
16 - 1 clove garlic, minced
17 - 2 tbsp sesame oil
18 - 1 tbsp water

# Steps:

01 - Cut the pressed tofu into 3/4-inch cubes.
02 - Toss tofu cubes with cornstarch, salt, and pepper until evenly coated on all sides.
03 - Heat vegetable oil in a large non-stick skillet over medium-high heat. Fry tofu cubes until golden and crispy on all sides, approximately 10 to 12 minutes. Remove and drain on paper towels.
04 - Whisk together soy sauce, rice vinegar, honey or maple syrup, grated ginger, minced garlic, sesame oil, and water until well combined.
05 - Place mixed greens, carrot, cucumber, bell pepper, and spring onions in a large salad bowl or on individual plates.
06 - Top the salad with crispy tofu cubes and sprinkle with toasted sesame seeds.
07 - Drizzle ginger-soy dressing over the salad just before serving.

# Expert Pointers:

01 -
  • The tofu gets genuinely crispy and golden, not soft or chewy, which changes everything about how satisfying it is.
  • It comes together in about 35 minutes and feels restaurant-quality without fussy techniques.
  • The ginger-soy dressing is tangy and bright enough that you don't miss heavy creams or oils.
02 -
  • Don't skip pressing the tofu—I learned this the hard way after making mushy, water-logged versions that refused to crisp no matter how long I fried them.
  • The oil needs to be hot enough that the tofu sizzles immediately when it hits the pan, otherwise you'll get soft cubes instead of crispy ones.
  • Make the dressing ahead of time if you want, but dress the salad just before eating so the greens stay crisp.
03 -
  • Make a double batch of the dressing and keep it in a jar in the fridge for up to a week—it's equally good on roasted vegetables or grain bowls.
  • Toasting your own sesame seeds takes two minutes in a dry pan and transforms them from meh to deeply nutty and aromatic.
  • If the tofu is still warm when you assemble the salad, the heat won't wilt the greens as much as you'd think, and the flavors meld beautifully.
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