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Tofu Salad Recipe
Isla Marie

Tofu Salad Recipe

This Tofu Salad Recipe combines crispy pan-fried tofu with mixed greens, cucumber, carrots, and bell peppers, all tossed in a tangy sesame-ginger dressing. Vegan, gluten-free, and ready in 30 minutes, it serves 4 as a main or 6 as a side. Below, you’ll find ingredients, equipment, instructions, and tips for a perfect salad every time.
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Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course, Salad, Side Dish
Cuisine: Asian-Inspired, Gluten-Free, Vegan
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • For 4 servings:
  • 14 oz firm tofu: Drained and cubed 1-inch pieces.
  • 2 tbsp soy sauce: Or tamari for gluten-free.
  • 1 tbsp sesame oil: For cooking tofu.
  • 4 cups mixed greens: Spinach arugula, or lettuce blend.
  • 1 medium cucumber: Thinly sliced.
  • 1 medium carrot: Shredded or julienned.
  • 1 red bell pepper: Thinly sliced.
  • 1/4 cup red onion: Thinly sliced optional for sharpness.
  • 1/4 cup chopped scallions: For garnish.
  • 2 tbsp sesame seeds: Toasted for crunch.
  • Optional: 1/4 cup chopped cilantro or parsley for freshness.
Dressing
  • 3 tbsp rice vinegar: For tanginess.
  • 2 tbsp soy sauce: Or tamari.
  • 1 tbsp sesame oil: For nutty flavor.
  • 1 tbsp maple syrup: Or agave for sweetness.
  • 1 tsp grated fresh ginger: For zing.
  • 1 clove garlic: Minced.
  • 1 tsp sriracha: Optional for heat.

Equipment

  • Large Skillet: For pan-frying tofu.
  • Tofu Press or Heavy Object: To drain tofu (optional).
  • Cutting Board and Knife: For chopping veggies.
  • Mixing Bowl: For tossing salad.
  • Small Bowl or Jar: For mixing dressing.
  • Tongs or Spatula: For flipping tofu.
  • Measuring Spoons and Cups.

Method
 

  1. Prep Tofu: Drain tofu and press for 10–15 minutes to remove excess water (use a tofu press or wrap in a towel with a heavy object). Cut into 1-inch cubes.
  2. Marinate Tofu: In a bowl, toss tofu cubes with 2 tbsp soy sauce. Let sit for 5 minutes.
  3. Cook Tofu: Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add tofu cubes and cook 3–4 minutes per side until golden and crispy. Set aside to cool slightly.
  4. Make Dressing: In a small bowl or jar, whisk together rice vinegar, soy sauce, sesame oil, maple syrup, ginger, garlic, and sriracha (if using).
  5. Assemble Salad: In a large bowl, combine mixed greens, cucumber, carrot, bell pepper, and red onion (if using). Add crispy tofu on top.
  6. Dress and Serve: Drizzle dressing over salad and toss gently. Garnish with scallions, sesame seeds, and optional cilantro or parsley. Serve immediately.

Notes

Tofu Texture: Pressing tofu ensures crispiness; don’t skip this step for best results.
Gluten-Free: Use tamari instead of soy sauce for a fully gluten-free dish.
Make-Ahead: Prep veggies and dressing up to a day ahead; cook tofu just before serving to maintain crispiness.
Protein Boost: Add edamame or chickpeas for extra heartiness.
Storage: Store undressed salad and tofu separately to prevent sogginess.