Save to Pinterest The first time I made crispy tofu at home, I was shocked it actually worked—golden, crackling cubes that held their shape instead of turning into mush. I had tried restaurant versions so many times and assumed some secret technique was beyond my reach. Turns out, the trick is just pressing the water out and coating with cornstarch before frying.
I served this at a small dinner party last spring, mostly because my friend Anna had started eating more plant-based meals and I wanted something that didnt feel like an afterthought. Everyone went quiet for the first few bites—which is usually a good sign—and then the questions started about how I got the tofu so crunchy. Now its my go-to when I want to serve something light but still impressive.
Ingredients
- Firm tofu: Extra-firm works too, but pressing it for at least 20 minutes makes all the difference between crispy and sad
- Cornstarch: Creates that light, crackly coating—dont skip this or you will not get the restaurant-style crust
- Mixed salad greens: Arugula adds a peppery kick, spinach keeps it tender, romaine gives it crunch
- Fresh ginger: Bottled ginger paste is fine in a pinch, but fresh grated ginger wakes up the whole dressing
- Sesame oil: Toasted sesame oil has way more flavor than the regular stuff, so use that if you can find it
Instructions
- Press the tofu:
- Wrap the block in paper towels, set it on a plate, and weigh it down with something heavy for at least 20 minutes—the more water you remove, the crispier it will get
- Coat the tofu:
- Cut it into cubes, toss with cornstarch, salt, and pepper until every side is dusted
- Fry until golden:
- Heat oil in a non-stick skillet over medium-high heat, add tofu in a single layer, and let it cook undisturbed for a few minutes before flipping so it forms a crust
- Whisk the dressing:
- Combine soy sauce, rice vinegar, honey, grated ginger, minced garlic, sesame oil, and water until smooth
- Assemble the salad:
- Layer greens, carrot, cucumber, bell pepper, and spring onions, then top with warm tofu and sesame seeds
- Finish with dressing:
- Drizzle over the salad just before serving so everything stays crisp
Save to Pinterest This salad has become my weekday lunch staple because it holds up so well—the tofu stays crispy, the vegetables dont wilt, and the dressing actually gets better over time. I love packing it for work and not ending up with a soggy, sad desk meal.
Making It Your Own
Once you get the basic method down, this salad adapts to whatever you have on hand. Sometimes I add shredded cabbage for extra crunch, or swap in snap peas when they are in season. The tofu method works with pretty much any vegetable combination.
Meal Prep Magic
The tofu and dressing both keep beautifully in the fridge for 3-4 days. I fry a big batch of tofu on Sunday, store it in an airtight container, and then just assemble fresh salads throughout the week. The texture holds up surprisingly well.
Serving Suggestions
This works as a light dinner on its own, but it also pairs nicely with miso soup or steamed dumplings if you want something more substantial. In summer, I serve it with cold soba noodles on the side.
- Warm the tofu slightly before serving if it has been refrigerated
- Top with crushed peanuts or cashews for extra protein
- Add fresh herbs like cilantro or basil right before serving
Save to Pinterest Hope this salad brings as many bright, satisfying meals to your table as it has to mine.
Recipe FAQs
- → How do I achieve crispy tofu?
Press the tofu to remove excess moisture, coat cubes evenly with cornstarch, and fry in hot vegetable oil until golden on all sides.
- → Can I prepare the tofu ahead of time?
Yes, tofu can be fried in advance and stored in the refrigerator; reheat briefly before serving to maintain crispiness.
- → What gives the dressing its zing?
The ginger-soy dressing combines fresh grated ginger, soy sauce, rice vinegar, honey, garlic, and sesame oil for a balanced tangy and savory flavor.
- → Are there alternatives for soy sauce to avoid gluten?
Yes, tamari is a gluten-free alternative that can be used without sacrificing flavor in the dressing.
- → How can I add more texture to the salad?
Adding toppings like avocado, edamame, or double-frying tofu cubes can enhance texture and protein content.