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Asian Crispy Tofu Salad

Made this for my BF yesterday and he rated it 6 stars. The ingredients and instructions came from the chef at The Market at Newport, a popular cafeteria near where I work that serves excellent food. I supplied the amounts. Do not make this with silken tofu as it will just fall apart. Buy the type of tofu that's packed in water instead. Good as a meat substitute, or snack, or serve it on top of a bed of greens with a bit of rice vinegar or dressing of your choice. It's also really good with balsamic vinegar. *NOTE* - Use a non-stick frying pan, and don't peek at it otherwise it won't get crispy.

5.0 · 12 reviewsRecipe card by Kumquat the Cats frEditorial by recipesvibrant · Updated October 13, 2026
BeansJapaneseAsianVegan< 60 MinsStove Top
Asian Crispy Tofu Salad

Total time

40 min

Servings

4

Calories

90.9

Category

Soy/Tofu

Elevate your lunch or dinner with this vibrant Asian Crispy Tofu Salad. Featuring golden, pan-seared tofu cubes tossed with crisp vegetables and a savory ginger-soy dressing, this recipe is the perfect balance of texture and flavor. It is a healthy, plant-based meal that comes together in under 40 minutes, making it an ideal choice for busy weeknights or meal prep.

Ingredients

Makes 4 servings

  • 14 extra firm tofu
  • 3 soy sauce
  • 1 -2 scallion
  • 2 garlic cloves
  • 1 fresh ginger
  • 1 dried lemongrass
  • 1 fresh lemongrass

Method

  1. Whisk all ingredients except for tofu in a 9x9 inch square baking dish.

  2. Drain and slice tofu in half lengthwise to make two thinner slabs. Blot with a paper towel.

  3. Preheat non-stick skillet over medium heat and spray with non-stick spray. Slide tofu slices onto skillet and grill for about 4-5 minutes per side, flipping carefully with a large spatula. Brown it nicely to give it color and texture.

  4. Slip tofu slices into marinade, and turn with spatula at least once. While the tofu is sitting in the marinade, cut each slab 3 times lengthwise and widthwise with a sharp knife to make 16 squares per slab. Toss carefully.

  5. Let marinate for up to 30 minutes and remove garlic and ginger slices before serving warm, at room temperature or chilled.

Cook's notes

  • Press your tofu for at least 15-20 minutes to remove excess moisture; this is the secret to achieving that signature crispy exterior.
  • Coat the tofu in a light dusting of cornstarch or arrowroot powder before pan-frying for an extra crunch.
  • Massage your kale or leafy greens with a touch of the dressing to soften them before adding the crispy tofu.
  • Add the tofu immediately before serving to ensure it stays crunchy.

Easy swaps

  • Swap firm tofu for tempeh if you prefer a nuttier flavor and a different protein texture.
  • Use tamari or coconut aminos instead of soy sauce to make this recipe gluten-free.
  • If you don't have rice vinegar, apple cider vinegar or lime juice make excellent acidic alternatives.
  • Add sliced radishes, edamame, or shredded carrots to bulk up the vegetable content.

Frequently asked

How do I make the tofu extra crispy without a deep fryer?

The key is to press the tofu thoroughly, coat it in cornstarch, and use enough oil in a non-stick pan over medium-high heat. Don't crowd the pan, as this allows the moisture to escape, resulting in a perfect golden crust.

Is this Asian Crispy Tofu Salad suitable for meal prep?

Yes! Store your crispy tofu and the salad greens in separate containers. Assemble the salad and drizzle with the dressing right before you are ready to eat to prevent the ingredients from becoming soggy.

Can I eat this salad warm?

Absolutely. This salad is delicious served with warm, freshly pan-seared tofu over a bed of cool, crisp greens.

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