Crispy Tofu Salad

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For a super healthy salad with an irresistible crunch, try this one. I love the unique mixture of crunchy topping, creamy homemade miso sesame dressing, fresh veggies, and crispy tofu. There is a new taste in every bite. Easy to make, this salad is ready in just 30 minutes!

overhead shot of fried tofu salad with veggies

As soon as I tried this, I wanted another bite! The blend of flavors and different textures is unreal, with various beans, seeds, nuts, fruits, and vegetables. Combined with my avocado egg rolls, it becomes one fabulous Asian feast. This salad is a must-try for a hearty lunch, a protein-packed dinner, or a side dish!

Why you will love this recipe
What you will need
How to make it
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently asked questions
More salads to try:

Guys, if you follow me on Instagram, you know that I love to workout, and I am always looking for meals high in vegetarian protein. My crispy tofu salad features golden-fried tofu croutons, which you can make healthier in the air fryer, and protein-packed edamame. This vibrant dish is as nutritious as it is delicious and perfect after my workout.

crispy tofu salad with cabbage, cucumbers, and edamame

Why you will love this recipe

A new way to have salad: This is full of different flavors and textures; you must try it!
It only takes a few minutes to make: Fry the tofu, mix up the veggies, and add the dressing, and this salad is ready in about 30 minutes.
Full of vitamins, minerals, and fiber: This salad is undoubtedly healthy. It includes many vegetables, seeds, nuts, and tofu.
None of the bad stuff: There are no preservatives or sugars to worry about either.

What you will need

Tofu – I get an extra firm block of tofu, drain it, and chop it up. The cubes are perfect for frying, so they are like crunchy croutons.
Soy sauce – I use low-sodium soy sauce to prevent tofu from becoming too salty.
Sesame oil adds a toasty and nutty taste to the tofu as it cooks.
Cucumber and radish – For a refreshing, sweet flavor, crunch, and hydration.
Cabbage – The red cabbage adds a tangy and sweet flavor, giving this salad a pop of color and crispy texture.
Edamame – After being blanched, edamame offers a slightly nutty taste with a hint of sweetness.
Green onions—I like green onions rather than regular onions because they have a mild onion flavor and fresh herby notes.

crispy tofu salad ingredients in bowls on a table

For the crunchy topping:

I like to add texture to my salads; it makes them more enjoyable and satisfying. I opted for a crunch topping that I added to the salad right before serving it. I mix pomegranate seeds, fried shallots, roasted peanuts, and toasted white and black sesame seeds to make it.

For the salad dressing:

I opted for a mix of sweet and savory ingredients. I used white miso paste, rice wine vinegar, maple syrup, tahini, and sesame oil. The sesame oil and tahini are key ingredients, giving this dressing its sesame flavor. I also recommend not skipping the miso paste. It has a slightly sweet and salty taste that acts as a rich base to balance acidity and provides a creamy texture.

How to make it

Prepare the tofu: First, I drain it and pat it dry with paper towels. Then, let it sit on paper towels for 15 minutes, turning once before cutting it into bite-sized cubes.

Toss: Once dry, I mix them with the soy sauce and sesame oil until well-coated.

Fry: After, I fry them in a single layer until they are golden brown. It may take several batches because they have to be far apart.

Mix the vegetables: In the meantime, I boil the edamame for one to two minutes to blanch it. Then I drain, rinse with cold water, drain again, and pat dry. I also chop the veggies.

chopped green and purple cabbage on a cutting board

Make the dressing: I combine the salad dressing ingredients until thoroughly mixed.

mixed white miso and tahini dressing in a bowl

Topping: Then I mix the crunchy topping ingredients in a separate bowl.

white and black sesame seeds, fried shallots, and peanuts, in a small bowl

Combine and enjoy: Once the tofu is done, I mix everything in a large bowl and pour over the dressing, tossing it well to combine. I add the crunchy topping right before serving the salad.

assembling veggie loaded crispy tofu salad

Expert tip

How to get extra crispy tofu

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.

More tips to consider

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.
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.
The tofu can be made early and kept fresh for a short period.

overhead shot of crispy tofu salad with cabbage

Recipe variations and add-ins:

Add meat: Make it heartier by adding a cup of chopped ham, turkey, or chicken.
More veggies: There can never be too many veggies. I like to add cherry tomatoes, avocados, olives, corn, chickpeas, onions, cauliflower, and broccoli.
Fruit is good, too: I like tossing chopped apples, mandarin oranges, pears, cherries, and strawberries into this delicious salad.
Spicy tofu salad: Are you worried there is not enough flavor? Coar the fried tofu pieces in 1/2 cup of authentic Szechuan sauce.
More greens: If your salad needs more greens, add some lettuce, spinach, or other greens.

close shot of crispy tofu salad in a serving bowl

Serving suggestions:

I like to serve it with other healthy dishes, like this delicious asparagus frittata. It is loaded with veggies and cheese and only takes 40 minutes to make. This salad is also great with Asian dishes, like my instant pot General Tso chicken. I can make it a popular take-out dinner at home in less than 30 minutes.

Of course, this salad can also be served as a light lunch with some bread and a bottle of wine like Pinot Grigio, Verdejo, or Sauvignon Blanc. It makes a nice romantic picnic lunch for two in the park. I have a new favorite dessert to serve with this salad. My pomegranate mousse brownies are made with gooey chocolate brownies topped with silky pomegranate mousse.

How to store leftovers:

Refrigerate: Eat leftovers for the best flavor and texture within a day or two.
Freezing: Freezing is not recommended.

crispy tofu salad with edamame and pomegranate arils

Frequently asked questions

Why is my tofu salad soggy?

The vegetables may not have been drained properly. Each ingredient needs to be drained well. I like to pat dry each one with paper towels after rinsing and draining them. Excess moisture from certain vegetables, like cucumbers, can add moisture to the salad. Please do not add the salad dressing until it is ready to be served, or it can also make the salad soggy.

Why is my tofu getting moist after frying?

Even if it is dry and crispy after frying it, sometimes, the tofu can become moist again after sitting. This is because it still had water in it before it was fried. It is best to go further than just letting the tofu dry naturally to fix this. Use a tofu press to squeeze the excess water from the inside. No tofu press, wrap it in paper towels, and place a pan on top for 30 minutes.

Why is my tahini dressing gritty?

This happens when the oil and tahini separate if the tahini is dry or cold. Try thinning it with cold water. Ice water works well. If that does not work, try lemon juice or oil. Shake it well to see if that helps. If not, pulse a food processor until it is blended well.

Why is my edamame bitter?

If the edamame is bitter, it could be overripe. However, this should not be the case if it was frozen since they are usually frozen at the peak of freshness. It may have been overcooked. They should only be blanched for a minute or two, not cooked.

close macro shot of crispy tofu salad with shredded cabbage, cucumbers and edamame

More salads to try:

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