Crispy Tofu Salad

A birds eye vewi of a salad on square plate, with greens and tofu.

This vegan salad is a meal in itself and is a good option for both a meal at home and an office lunch. There is a lovely combination of fragrant spices and fresh vegetables in this salad. The crispy tofu is delicious and means you can create a satisfying, meat-free salad.

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Prep Time 10

Cook Time 35

Total Time 45

Course Dinner, Lunch, Salad

Cuisine Asian

Servings people

Ingredients

600 g firm tofu cut into 4cm cubes
2 tbsp sesame oil

Tofu coating

8 tbsp cornflour
4 tbsp black sesame seeds
2 tsp ground ginger
2 tsp five spice powder

Dressing

4 tbsp sesame oil
3 tbsp soy sauce
4 tbsp peanut butter
3 tbsp rice vinegar
3 tbsp maple syrup
1 tsp ginger crushed

Salad

450 g edamame shelled, cooked and drained
4 radishes finely sliced
1 cucumber cut in half lengthwise, then finely sliced
300 g green cabbage finely sliced
10 g coriander finely chopped + extra for serving
10 g mint finely chopped
75 g peanuts + extra for serving

Instructions

Preheat the oven to 200°C. Line a baking tray with baking paper.
Add all tofu coating ingredients into a bowl and mix well to combine. Pat the tofu with a paper towel to remove excess moisture. Add tofu to the coating mix and turn to coat. Place the tofu pieces onto the prepared baking tray. Drizzle with the sesame oil and cook for 30–40 minutes, turning halfway through.
Add all the dressing ingredients to a large bowl and stir until well combined.
Add the edamame, cabbage, cucumber, radishes, coriander, mint and peanuts to the dressing and toss lightly.
Divide the salad into bowls and top each one with crispy tofu pieces. Scatter extra coriander and peanuts on top.

Notes

Crispy tofu is great for adding to salads to provide protein and texture. The key to success is to remove excess water from tofu before coating and cooking it.
The salad can easily be made completely gluten free - just ensure you are using a gluten free soy sauce.