Pin it I stumbled onto this salad during a sweltering July when cooking felt like a chore. The air conditioner was struggling and the last thing I wanted was a hot meal, but I still needed something substantial. I pressed some tofu and decided to fry it anyway, ignoring the heat, because crispy food just hits different sometimes. The contrast between the hot golden cubes and cold crisp greens became such a revelation that I started making it weekly.
My roommate walked in while I was photographing this salad for the third time that week and asked if I was running a food blog. I explained how the ginger hits your nose first, then the soy brings that deep salty note, and the honey just balances everything into something bright. She took one bite and immediately asked for the recipe, which is basically my highest endorsement. Now whenever friends come over for lunch, this is what they actually request.
Ingredients
- Firm tofu 400 g (14 oz): Press it for at least 15 minutes to remove excess water so it actually crisps up instead of steaming in the pan
- Cornstarch 2 tbsp: This creates the light crispy coating that transforms soft tofu into something golden and satisfying
- Salt 1/2 tsp and black pepper 1/4 tsp: Simple seasoning that makes the tofu taste good on its own before the dressing even hits it
- Vegetable oil 3 tbsp: Any neutral oil works here and you need enough to let the tofu fry rather than stew
- Mixed salad greens 150 g (5 oz): Arugula adds pepper, spinach brings tenderness and romaine gives crunch so use whatever mix appeals to you
- Carrot 1 medium and cucumber 1/2: These add refreshing crunch and bright color that makes the plate look inviting
- Red bell pepper 1 small and spring onions 2: The pepper brings sweetness while the onions add a mild bite that cuts through the rich tofu
- Toasted sesame seeds 2 tbsp: These add little nutty pockets of flavor and extra texture throughout the salad
- Soy sauce 3 tbsp: The backbone of the dressing providing that deep savory umami we all crave
- Rice vinegar 2 tbsp: Adds brightness and acidity that makes the whole salad feel fresh and lively
- Honey or maple syrup 1 tbsp: Just enough sweetness to balance the salty soy and sharp ginger
- Fresh ginger 1 tbsp grated: Use fresh grate it fine and do not substitute dried because fresh ginger makes this dressing sing
- Garlic 1 clove: One clove is enough to give background warmth without overpowering the other flavors
- Sesame oil 2 tbsp: Toasted sesame oil has a nutty depth that regular oil cannot replicate
- Water 1 tbsp: Thins the dressing just enough so it coats the greens without being too heavy
Instructions
- Cube and coat the tofu:
- Cut your pressed tofu into even 2 cm cubes so they all cook at the same rate then toss them with cornstarch salt and pepper until every surface is dusted.
- Fry until golden:
- Heat oil in a nonstick pan over medium high heat and add tofu in a single layer letting each side cook undisturbed for about 3 minutes until deeply golden.
- Whisk the dressing:
- Combine soy sauce rice vinegar honey grated ginger garlic sesame oil and water in a small bowl whisking until the honey dissolves completely.
- Build your salad:
- Arrange greens on a large plate or bowl then scatter carrot cucumber bell pepper and spring onions on top before adding the hot tofu.
- Finish and serve:
- Sprinkle toasted sesame seeds over everything and drizzle with dressing right at the table so the tofu stays perfectly crisp.
Pin it This salad became my go to dinner during a particularly busy month when I was working late and had zero energy for complicated meals. Something about the hot tofu against cold greens felt substantial but not heavy and the ginger always woke me up better than coffee. I started making extra dressing to keep in the fridge and suddenly assembling dinner became a five minute affair.
Getting The Tofu Extra Crispy
After years of making this I learned that double frying is the secret to restaurant style tofu. Fry once until golden then remove from the pan let it cool for two minutes and fry again briefly for even more crunch. The air fryer also works beautifully at 200C (400F) for 15 minutes and gives you that same texture without standing over the stove.
Customizing Your Greens
Mixed greens are perfect because you get variety in every bite but do not be afraid to experiment with what you have. Shredded cabbage adds amazing crunch and holds up beautifully to the dressing while fresh herbs like cilantro mint or basil make the whole salad feel brighter and more complex.
Making Ahead
The dressing actually gets better after a few hours in the fridge so make it in the morning and let the flavors meld. You can also fry the tofu ahead and keep it uncovered on the counter it will stay crispy for a few hours. Just never dress the salad until the moment you serve it or everything goes soggy and sad.
- Cut vegetables in the morning and store them in separate containers
- Keep the fried tofu uncovered to maintain its crunch
- Bring everything to room temperature before serving for the best texture
Pin it This salad proves that vegetarian food can be just as satisfying and crave worthy as anything else on the table. Make it once and you will understand why it is been my steady lunch companion for years.
Recipe FAQ
- → How do I achieve crispy tofu texture?
Press tofu well to remove excess moisture, coat with cornstarch, and fry over medium-high heat until golden on all sides.
- → Can I prepare this gluten-free?
Yes, substitute regular soy sauce with tamari to avoid gluten contamination.
- → What greens work best for this salad?
Mixed greens like arugula, spinach, and romaine provide a fresh, crisp base that complements the crispy tofu.
- → How is the ginger-soy dressing made?
Combine soy sauce, rice vinegar, honey or maple syrup, grated fresh ginger, minced garlic, sesame oil, and a bit of water, then whisk until smooth.
- → Can I add more protein or texture?
Yes, adding avocado or edamame enhances both the protein content and texture of the salad.