Amazing Crunchy Tofu Salad Recipe - Allrecipes.com
Amazing Crunchy Tofu Salad Recipe
  • READY IN 50 mins

Amazing Crunchy Tofu Salad

Recipe by  

"Flavor and texture all in one dish. This is a wonderful dish for vegetarians or vegans. A beautiful mixed green salad with a crunchy flavorful tofu and a soy citrus vinaigrette to die for!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
ADVERTISEMENT
  • PREP

    40 mins
  • COOK

    10 mins
  • READY IN

    50 mins

Directions

  1. Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
  2. Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
  3. Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
  4. Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, and tofu cubes in a large bowl; add the dressing and toss to combine.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Sep 08, 2006

Quite tasty! For those who prefer crispy to squishy tofu, I would recommend using much smaller cubes of tofu rather than larger ones so as to allow maximum surface area for frying and minimum squishy space inside the cubes. :) The only real downside to this recipe was that the warm tofu combined with the dressing caused the greens to become fairly wilted, decreasing the visual appeal and crispiness of the salad greens. However, I enjoyed the taste of the dish. Good recipe.

 
Most Helpful Critical Review
Feb 05, 2008

This actually tasted very good. I had a couple issues 1. Onions and scallions can be omitted from the cornstarch mixture as they simply end up at the bottom of the bowl with excess cornstarch. 2. The recipe does not say what to do with remaining scallions and onions. I added them to the dressing.

 

16 Ratings

Mar 10, 2009

I'm really impressed with this recipe. You can play around with it for your liking. I left out the cucumber and shallot (I didn't have any). I also altered the marinade. I after frying the tofu I added the breadcrumbs, lemon juice, soy sauce, and added some rice vinegar to the pan and add the onions. I let that simmer and blend together for 5 min on med heat. Took it off to cool and then tossed that with the salad before adding the fried tofu. This technique will be my base for a lot more tofu salads to come.

 
Dec 12, 2006

This was a really good recipe! The tofu was delightful; however, it lost its crunch quickly. It was still good, though. I used extra-virgin olive oil instead of chili oil and I did not use the marinade as part of the dressing. Instead, I just added a bit of lemon to it. This is a very enjoyable salad!

 
Jul 23, 2009

This was a tasty and satisfying salad! I modified it a bit by adding grated ginger and sesame oil to the dressing and tossed it over baby spinach, halved cherry tomatoes, sliced carrots, and sliced radishes. I look forward to making it again.

 
Jun 17, 2010

I can't believe I'm saying this but, this was delicious, I couldn't stop eating this tofu. I have tried many recipes for tofu and just never cared for it, but all the flavors come together just perfectly and the crunchiness of the tofu finish the salad off just right.

 
Apr 09, 2007

This was absolutely delicious! It was completely filling (even my husband said so!) which never happens when I eat salad for a meal. I don't think I followed the recipe quite right - but it still turned out amazing. I breaded and fried the tofu, removed it from the pan, then added the soya/corn startch mixture to the hot pan so it was quite thick - a good dressing!

 
Dec 13, 2006

Well, it sure tastes good. The tofu didn't get crispy, but then again I'm really bad at frying things. I want to try again after figuring out how to fry properly. I added in some bell pepper since we had it. The dressing is quite tasty, but there's a lot. I will make this again!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 36.4 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 9.2 g
  • 18%
  • Sodium
  • 946 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Gotta Feed the Football Fans
Gotta Feed the Football Fans

Get cheer-worthy chili, ribs, dips, snacks, and treats.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

Related Videos

Yuba Noodle Salad

A yuba "noodle" and cabbage salad with a flavorful peanut dressing.

Arugula and Beet Salad

Learn how to put a contemporary twist on the traditional Waldorf salad.

How to Make Kale Salad

Transform a slightly bitter green into something truly delicious.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States