Crispy Tofu Salad
A salad built around pan-fried tofu cubes with a swappable base of leafy greens, vegetables, and dressing. Warm crispy tofu contrasts cool fresh greens in a flexible bowl format.
Ingredients
Method
Press tofu between paper towels for 10 minutes to remove excess moisture. Cut into 1-inch cubes.
Wash and chop romaine lettuce, slice cucumber, halve cherry tomatoes, shred carrot, and slice green onion. Set aside in a large bowl.
Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
Add tofu cubes in a single layer. Do not stir for 3–4 minutes until golden and crispy on the bottom.
Stir and cook another 2–3 minutes until most sides are golden. Add minced garlic, toss, and cook 30 seconds until fragrant.
Drizzle soy sauce over tofu, toss to coat, and remove from heat.
Mound greens and vegetables on a plate or into a bowl. Top with warm crispy tofu.
Drizzle tahini lemon dressing over the salad. Garnish with sesame seeds and green onion. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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