Crispy Tofu Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Servings
2 servings
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Calories
812 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
Asian
Crispy Tofu Salad
Description
This salad starts with extra firm tofu, which is thoroughly pressed to remove moisture, then cubed and marinated briefly in sesame oil and light soy sauce. The tofu is cooked until crispy, either in a skillet or air fryer. Fresh vegetables including green and purple cabbage, cucumber, radish, and green onions combine with blanched edamame to create a vibrant base.
The miso dressing is a creamy blend of white miso paste, tahini, sesame oil, maple syrup, and rice wine vinegar, which adds a balanced tangy and nutty flavor. A crunchy topping made of roasted peanuts, fried shallots, and toasted black and white sesame seeds is sprinkled on top along with pomegranate seeds for bursts of sweetness. The textures range from crisp and crunchy to smooth and juicy.
This salad is best assembled just before serving to maintain tofu crispness and vegetable crunch. It offers a fulfilling and varied texture experience suitable for a light meal or side dish.
Press tofu well and space pieces at least ½ inch apart during frying to keep them crispy. Make the dressing ahead but assemble salad just before eating to avoid sogginess.
Ingredients
For the tofu:
- 1 block tofu firm
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce light
Miso dressing:
- 3 tablespoons White miso paste
- 2 tablespoons tahini
- 2 tablespoons sesame oil
- 2 tablespoons maple syrup
- 1/4 cup rice wine vinegar
Salad:
- 1 cup green cabbage thinly sliced
- 1 cup purple cabbage thinly sliced
- 1 cucumber halved and thinly sliced
- 1 cup edamame if frozen blanch it first
- 1 cup radish thinly sliced
- 4 talks green onions thinly sliced
Crunch topping:
- 2 tablespoons peanuts roasted
- 3 tablespoons shallot fried
- 1 tablespoons white sesame seeds toasted
- 1 tablespoons black sesame seeds
- 3 tablespoons pomegranate seeds
Instructions
Tofu:
- Use a paper towel or clean tea towel to gently press and absorb any excess liquid from the tofu.
- Cut it in half then cut into bite sized cubes, let it dry on paper towels for 10-15 minutes.
- Add it to a bowl and toss well with the sesame oil and soy sauce.
- Either fry the cubes on a non-stick skillet over medium-high heat with a bit of sesame oil, or air fry at 180°C for 15 minutes or until golden and crispy.
Prep the other ingredients:
- Chop the veggies, and add them to a large bowl.
- If using frozen edamame, bring a small pot of water to the boil. Once boiling, add in the edamame and blanch for 1-2 minutes. Drain, rinse with cold water and drain again.
- Add it to the bowl with the prepped veggies.
Dressing:
- Add all the dressing ingredients into a small bowl and whisk well until throughly combined.
Topping:
- Add all the crunchy toppings into a bowl and mix together.
Assemble:
- Once the tofu is ready, add it to the bowl with veggies, pour the dressing on top and toss well to combine. Add the crunchy topping on top and serve.
Notes
- Choose extra firm tofu, press thoroughly to remove moisture before cubing for best texture.
- Let tofu cubes sit after tossing with sesame oil and soy sauce to absorb flavor before cooking.
- Cook tofu in batches if needed, spacing pieces to prevent steaming and ensure crispiness.
- Chop vegetables uniformly so each bite has a balanced mix of flavors and textures.
- Prepare dressing in advance if desired, but assemble salad just before serving to keep tofu crisp and vegetables fresh.
- Cooked tofu can be kept fresh for a short time if made ahead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 812 kcal
% Daily Value*
| Calories | 812kcal | 41% |
| Carbohydrates | 59g | 20% |
| Protein | 39g | 78% |
| Fat | 49g | 75% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 21g | 124% |
| Monounsaturated Fat | 17g | 85% |
| Sodium | 2062mg | 86% |
| Potassium | 1246mg | 27% |
| Fiber | 13g | 52% |
| Sugar | 27g | 54% |
| Vitamin A | 676IU | 14% |
| Vitamin C | 56mg | 62% |
| Calcium | 498mg | 50% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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