Save There's something almost meditative about watching tofu transform in a hot pan—golden, crackling, nothing like the soft blocks you started with. I discovered this salad on a Tuesday when I had nothing but basics in my fridge and wanted to prove to myself that vegetarian eating could be exciting, not obligatory. The moment that first crispy cube hit my tongue, I understood why my friend kept raving about this combination.
I made this for my mom who swears she doesn't like tofu, and she had seconds—which in our family is basically a standing ovation. She kept asking what made it different, and honestly, it's the combination of actual crispness and that ginger-soy dressing that tastes homemade but feels elegant. That meal became our go-to thing to make together on lazy weekend afternoons.
Ingredients
- Firm tofu, 400g (14 oz): Look for the blocks that feel heavy and dense—this is what gives you that satisfying bite. Pressing it well is half the battle; I've learned the hard way that moisture is your enemy here.
- Cornstarch, 2 tbsp: This is your secret weapon for that golden, crispy exterior that rivals any fried coating.
- Salt and black pepper: These simple seasonings let the tofu shine without competing with the dressing.
- Vegetable oil, 3 tbsp: Use something neutral—canola or vegetable oil work best; olive oil burns too easily at this temperature.
- Mixed salad greens, 150g (5 oz): A blend of textures matters more than type; I rotate between arugula, spinach, and romaine depending on the season.
- Carrot, 1 medium, julienned: The sweetness balances the sharp ginger-soy notes perfectly.
- Cucumber, 1/2, thinly sliced: Fresh and cooling, this prevents the whole salad from feeling too heavy.
- Red bell pepper, 1 small, thinly sliced: Adds brightness and a gentle sweetness that rounds out the flavors.
- Spring onions, 2, sliced: Raw and sharp, they cut through the richness of the crispy tofu.
- Toasted sesame seeds, 2 tbsp: Toast your own if you can; the smell alone tells you when they're perfect.
- Soy sauce, 3 tbsp: The foundation of your dressing—quality matters here since it's so prominent.
- Rice vinegar, 2 tbsp: Milder and slightly sweet compared to other vinegars, which is exactly what you want.
- Honey or maple syrup, 1 tbsp: A touch of sweetness that makes the dressing feel complete and balanced.
- Fresh ginger, 1 tbsp, finely grated: Don't skip the freshness; ground ginger will taste stale by comparison.
- Garlic, 1 clove, minced: Just enough to add depth without overpowering the other flavors.
- Sesame oil, 2 tbsp: This is fragrant and potent, so measure carefully; a little goes a long way.
- Water, 1 tbsp: Helps emulsify the dressing and prevents it from being too intense.
Instructions
- Press and cut your tofu:
- Drain your tofu block thoroughly, then wrap it in paper towels and press under something heavy (a cast iron skillet works) for at least 10 minutes. This step genuinely changes everything—the drier your tofu, the crispier it becomes. Cut into 2 cm (3/4 inch) cubes once it's pressed.
- Coat in cornstarch:
- Toss your cubes in a bowl with cornstarch, salt, and pepper until every surface is lightly dusted. This creates the magic crust that makes people ask how you got it so crispy.
- Fry until golden:
- Heat your oil in a non-stick skillet over medium-high heat until it shimmers and smells hot. Working in batches if needed, fry the tofu cubes for 10–12 minutes, turning occasionally so each side gets that gorgeous golden brown. Listen for the subtle sizzle—it tells you the temperature is right.
- Drain and cool slightly:
- Transfer the crispy tofu to paper towels to cool and shed excess oil. This is a good moment to assemble your salad components.
- Make your dressing:
- Whisk together soy sauce, rice vinegar, honey, ginger, garlic, sesame oil, and water in a small bowl. The flavors should feel balanced—if it tastes too sharp, add a touch more honey; too sweet, add more vinegar.
- Assemble your salad:
- Arrange your greens, carrot, cucumber, bell pepper, and spring onions in a bowl or on individual plates. Top with your crispy tofu cubes and sprinkle with sesame seeds.
- Dress and serve:
- Pour the dressing over just before eating so your greens stay crisp and your tofu maintains that crackling exterior. This is important—a soggy salad defeats the purpose.
Save The first time someone told me they were impressed by my cooking was over this exact salad—they thought the tofu was special, not realizing it was just technique and patience. That small moment of being seen for trying something different shifted how I thought about cooking.
Why This Works as a Complete Meal
This salad lives in that sweet spot where it feels light enough for summer but substantial enough to be genuinely satisfying. The crispy tofu provides protein and texture, the fresh vegetables give you everything bright and seasonal, and the dressing ties it all together with flavor that feels indulgent without being heavy. I've served this at potlucks and casual dinners alike, and it's always the dish people ask about afterward.
Building Flavor Depth
The ginger-soy dressing is where all the sophistication comes from, and I learned early on that each ingredient plays a specific role. The ginger brings warmth and slight spice, the garlic adds savory depth, and the honey rounds everything into balance so nothing tastes harsh. What surprised me most is how the sesame oil transforms the dressing from something tasty into something you find yourself wanting to lick off your fork.
Making It Your Own
Once you master the basic formula, this salad becomes endlessly adaptable to what's in your kitchen or what you're craving. I've added crispy chickpeas when I didn't have tofu, swapped the greens based on season, and even drizzled a touch of sriracha on days when I wanted more heat. The structure stays solid no matter what small changes you make, which is the hallmark of a recipe worth keeping around.
- Double-fry the tofu or use an air fryer if you want even more crunch.
- Add avocado or edamame for extra protein and textural contrast.
- Use tamari instead of soy sauce if you need it gluten-free.
Save This salad has become my go-to when I want to eat well without fussing endlessly, and it's proven to me that vegetarian cooking doesn't mean sacrificing satisfaction. Make it once and you'll understand why it deserves regular rotation.
Recipe Help
- → How can I make the tofu extra crispy?
Double-frying the tofu or using an air fryer can increase crispiness. Make sure to press and dry the tofu thoroughly before coating with cornstarch.
- → Can I substitute the soy sauce for a gluten-free option?
Yes, tamari is a great gluten-free alternative to regular soy sauce and works well in the ginger-soy dressing.
- → What types of greens work best for this dish?
Mixed greens such as arugula, spinach, and romaine provide a fresh and balanced base for the tofu and dressing.
- → How long does it take to prepare this dish?
Preparation takes about 20 minutes, with an additional 15 minutes for cooking, totaling approximately 35 minutes.
- → Can I add extra protein or texture to the salad?
Adding avocado or edamame enhances protein content and adds creamy or crunchy texture to the dish.