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5.0 from 21 votes

Crispy Tofu Salad

Tofu salad is made with golden tofu croutons, a miso-sesame dressing, and an irresistible crunchy topping! Loaded with textures and flavors.

Prep Time
20 mins
Cook Time
20 mins
Servings: 2 servings
Calories: 812 kcal
Course: Side Dish , Main Course , Salad
Cuisine: Asian

Ingredients

For the tofu:
  • 1 block firm tofu
  • 1 tablespoon sesame oil
  • 2 tablespoons light soy sauce
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 roasted peanuts
  • 3 tablespoons fried shallots
  • 1 tablespoons toasted white sesame seeds
  • 1 tablespoons black sesame seeds
  • 3 tablespoons pomegranate seeds

Instructions

Tofu:
    Cup of Yum
  1. Use a paper towel or clean tea towel to gently press and absorb any excess liquid from the tofu.
  2. Cut it in half then cut into bite sized cubes, let it dry on paper towels for 10-15 minutes.
  3. Add it to a bowl and toss well with the sesame oil and soy sauce.
  4. 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:
  1. Chop the veggies, and add them to a large bowl.
  2. 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.
  3. Add it to the bowl with the prepped veggies.
Dressing:
  1. Add all the dressing ingredients into a small bowl and whisk well until throughly combined.
Topping:
  1. Add all the crunchy toppings into a bowl and mix together.
Assemble:
  1. 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

  • The main thing to remember is to buy extra firm tofu, drain it well, and pat it dry completely. Once dry, let it sit on paper towels for 15 minutes before cutting it into bite-sized cubes. Then, add the sauces to the tofu and toss them until coated. I like to wait a few minutes before frying it to let it absorb the flavors. I may have to cook in three or four batches because I do not want them too close together.
  • Be sure to get extra firm tofu and drain it well. 
  • Be sure to get extra firm tofu and drain it well. 
  • Ensure the tofu is at least ½ inches away from each other so it gets crispy rather than soggy. 
  • Ensure the tofu is at least ½ inches away from each other so it gets crispy rather than soggy. 
  • Try to chop veggies in similar sizes so every bite has a blend of flavors. 
  • Try to chop veggies in similar sizes so every bite has a blend of flavors. 
  • Making the dressing early to chill is fine, but do not make this salad beforehand, or it will get soggy. 
  • Making the dressing early to chill is fine, but do not make this salad beforehand, or it will get soggy. 
  • The tofu can be made early and kept fresh for a short period. 
  • The tofu can be made early and kept fresh for a short period. 

Nutrition Information

Calories 812kcal (41%) Carbohydrates 59g (20%) Protein 39g (78%) Fat 49g (75%) Saturated Fat 6g (30%) Polyunsaturated Fat 21g Monounsaturated Fat 17g Sodium 2062mg (86%) Potassium 1246mg (36%) Fiber 13g (52%) Sugar 27g (54%) Vitamin A 676IU (14%) Vitamin C 56mg (62%) Calcium 498mg (50%) Iron 8mg (44%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 812

% 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.