Crispy Tofu Asian Salad
This crispy tofu Asian salad packs bold flavors with crunchy tofu and fresh, colorful vegetables, making it a satisfying twist on traditional salads.
Ingredients
For the Salad
- 1 block extra-firm tofu Ensure it is dry, not wet or crumbly.
- 1 red bell pepper Yellow bell pepper can also be used.
- 2 cups shredded carrots
- 4 cups crunchy cabbage Can use half purple and half green for appearance.
- 4 green onions
- 1 big handful cilantro Optional, only if you like cilantro.
- 1 fresh lime Or rice vinegar for zing.
- 3 tbsp soy sauce or tamari Use tamari if gluten-free.
- 2 tbsp sesame oil Important for flavor.
- 1 tbsp honey or agave
- 1 tbsp sriracha or chili garlic sauce For some kick.
- 1/2 cup roasted peanuts or cashews
- Optional: Mandarin orange slices, edamame, or snap peas. Include if desired.
For the Tofu Coating
- 2 tbsp cornstarch or arrowroot powder For coating the tofu.
Instructions
Preparation
- Press the tofu to remove as much water as possible by wrapping it in a towel, stacking something heavy on top, and letting it sit for ten minutes.
- Cut the pressed tofu into cubes and toss with a little oil and cornstarch.
Cooking the Tofu
- Air fry or bake the tofu at 400 degrees for about 20 minutes until it is golden, flipping halfway if necessary.
Assembling the Salad
- In a large bowl, combine the cut-up veggies: cabbage, carrots, bell pepper, and green onions.
- Add the hot, cooked tofu cubes to the vegetables.
- In a jar, mix the soy sauce, sesame oil, honey, and lime juice to make the dressing, then pour it over the salad.
- Toss everything together until the salad is shiny and well coated, and sprinkle peanuts on top just before serving.
Notes
Best eaten fresh but can be stored with tofu separate from salad to avoid sogginess. Dress the salad just before eating.