Crispy Tofu Asian Salad
Golden pan-fried tofu cubes tossed with fresh greens, cucumber, and carrots in a tangy sesame-ginger dressing. A protein-packed vegan salad that's light yet satisfying.
- Total time
- 25 min
- Servings
- 2
- Calories
- 310
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Press tofu between paper towels with a heavy weight for 10 minutes to remove excess moisture.
Step 2
Cut pressed tofu into 0.75-inch cubes.
Step 3
Prepare vegetables: dice cucumber, slice bell pepper, and chop green onions.
Step 4
Whisk dressing ingredients (vinegar, sesame oil, soy sauce, ginger, garlic, maple syrup) in a small bowl.
Step 5
Heat neutral oil in a 12-inch skillet over medium-high heat until shimmering.
Step 6
Working in batches, add tofu cubes without crowding and cook 3-4 minutes per side until golden and crispy.
Step 7
Transfer crispy tofu to a paper towel-lined plate.
Step 8
Divide salad greens between two bowls or plates.
Step 9
Top with cucumber, carrots, bell pepper, and green onions.
Step 10
Arrange crispy tofu cubes over vegetables.
Step 11
Drizzle dressing evenly over salad and sprinkle with sesame seeds.
Step 12
Toss gently and serve immediately.
Tools you’ll need
- paper towels
- cutting board
- sharp knife
- small mixing bowl
- whisk
- 12-inch skillet
- spatula
- serving bowls or plates
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