Crispy Tofu Mixed Greens (Printable)

Golden tofu cubes on mixed greens with a vibrant ginger-soy dressing, delivering a light, flavorful dish.

# What You Need:

→ Tofu

01 - 14 oz firm tofu, drained and pressed
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 3 tbsp vegetable oil for frying

→ Salad

06 - 5 oz mixed salad greens (arugula, spinach, romaine)
07 - 1 medium carrot, julienned
08 - 1/2 cucumber, thinly sliced
09 - 1 small red bell pepper, thinly sliced
10 - 2 spring onions, sliced
11 - 2 tbsp toasted sesame seeds

→ Ginger-Soy Dressing

12 - 3 tbsp soy sauce
13 - 2 tbsp rice vinegar
14 - 1 tbsp honey or maple syrup
15 - 1 tbsp fresh ginger, finely grated
16 - 1 clove garlic, minced
17 - 2 tbsp sesame oil
18 - 1 tbsp water

# Directions:

01 - Cut the pressed tofu into 3/4 inch cubes.
02 - Toss tofu cubes with cornstarch, salt, and black pepper until evenly coated.
03 - Heat vegetable oil in a large non-stick skillet over medium-high heat. Fry tofu cubes until golden and crispy on all sides, about 10 to 12 minutes. Drain on paper towels.
04 - Whisk soy sauce, rice vinegar, honey or maple syrup, grated ginger, minced garlic, sesame oil, and water together until smooth.
05 - Layer mixed greens, julienned carrot, sliced cucumber, red bell pepper, and spring onions in a large bowl or individual plates.
06 - Add crispy tofu cubes on top, sprinkle with toasted sesame seeds, and drizzle with the ginger-soy dressing just before serving.

# Expert Suggestions:

01 -
  • Crispy tofu that actually tastes good, not like a rubbery afterthought.
  • Ready in 35 minutes, making it perfect for weeknight dinners when you want something that feels intentional.
  • The ginger-soy dressing brings this brightness that makes every bite feel alive.
02 -
  • Don't skip pressing your tofu—I learned this when my first batch turned out steamed rather than crispy, and it completely changed how I approach tofu now.
  • Add the dressing at the last possible moment; if it sits too long, it softens the tofu's crust and makes the greens wilt.
  • The difference between medium and medium-high heat is real—too low and you get soggy, too high and you burn the outside before the inside warms through.
03 -
  • Double-frying the tofu creates an even crispier exterior—fry once, rest for a minute, then fry again for a few seconds on each side.
  • Toast your own sesame seeds in a dry skillet for about two minutes until fragrant; the freshness makes a noticeable difference in the final taste.
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