Description
This fresh and satisfying Tofu Salad features crispy seasoned tofu cubes combined with crunchy vegetables, leafy greens, and a flavorful sesame-soy dressing. Packed with plant-based protein, it serves as a healthy, customizable lunch or light dinner option that’s both vibrant and nourishing.
Ingredients
For the Tofu
- 14 oz (400 g) extra-firm tofu, pressed and cubed
- 1 tablespoon soy sauce or tamari
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
For the Salad
- 4 cups mixed greens
- 1 cup shredded cabbage
- 1 cucumber, sliced
- 1 carrot, julienned
- 1/2 red bell pepper, thinly sliced
- 2 green onions, sliced
- 1/4 cup fresh cilantro
- 2 tablespoons sesame seeds
For the Dressing
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon maple syrup
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, minced
- 1–2 teaspoons water, as needed
Instructions
- Prepare the tofu: Pat the extra-firm tofu dry to remove excess moisture and cut it into bite-sized cubes. Toss the cubes with soy sauce and olive oil to coat evenly, then sprinkle with cornstarch, garlic powder, smoked paprika, and black pepper to season and create a light coating.
- Cook the tofu: Heat a nonstick skillet over medium-high heat. Add the seasoned tofu cubes and cook for 8 to 10 minutes, turning occasionally to ensure they become golden brown and crisp on all sides.
- Make the dressing: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, lime juice, maple syrup, grated fresh ginger, minced garlic, and add 1 to 2 teaspoons of water as needed to achieve a smooth, pourable consistency.
- Assemble the salad: In a large bowl, combine mixed greens, shredded cabbage, sliced cucumber, julienned carrot, thinly sliced red bell pepper, sliced green onions, and fresh cilantro. Toss gently to mix.
- Add tofu: Top the assembled salad with the crispy tofu cubes and sprinkle sesame seeds evenly over the top for added texture and flavor.
- Dress and serve: Just before serving, drizzle the sesame-soy dressing over the salad. Toss gently to coat all ingredients with the dressing, then serve immediately for optimal freshness and crispness.
Notes
- For an oil-free version, bake tofu at 425°F (220°C) for 25–30 minutes, turning halfway through cooking to achieve crispiness without oil.
- Use tamari instead of soy sauce to make this salad gluten-free.
- Add avocado, edamame, peanuts, or cooked rice to make the salad more filling and hearty.
- Store tofu and salad components separately in airtight containers for up to 4 days to maintain optimal texture before assembling.
- For a spicy kick, incorporate sriracha or chili crisp into the dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Lunch, Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
