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Asian Sesame Salad with Crispy Tofu

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A vibrant, crunchy salad featuring pan-fried crispy tofu, colorful vegetables, and a tangy sesame dressing. Perfect for a quick, healthy meal or a crowd-pleasing potluck dish.

Ingredients

Scale
  • 14 oz firm tofu, pressed and cut into 1/2-inch cubes
  • 2 cups green cabbage, finely shredded
  • 1 cup purple cabbage, finely shredded
  • 1 cup carrots, julienned or shredded
  • 1 medium cucumber, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1/3 cup fresh cilantro, chopped
  • 3 scallions, sliced thin
  • 1/4 cup roasted cashews or peanuts (optional)
  • 1 tbsp sesame seeds, for garnish
  • 3 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2–3 tbsp neutral oil (avocado or canola) for frying
  • 2 tbsp toasted sesame oil
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 2 tbsp rice vinegar
  • 1 tbsp maple syrup or honey
  • 1 tsp fresh ginger, grated
  • 1 clove garlic, minced
  • 1–2 tbsp water, to thin dressing as needed
  • 1 tsp sriracha or chili paste (optional)

Instructions

  1. Press the tofu: Wrap tofu in paper towels or a clean kitchen towel. Set a heavy pan or a few cans on top and let rest for 15 minutes to remove excess moisture.
  2. Prep the veggies: Shred green and purple cabbage, julienne or shred carrots, slice cucumber and red bell pepper thinly, chop cilantro and scallions. Toss all veggies in a large mixing bowl. Roughly chop nuts if using.
  3. Cube and coat the tofu: Unwrap pressed tofu and cut into 1/2-inch cubes. In a shallow bowl, combine cornstarch, salt, and black pepper. Toss tofu cubes in mixture until evenly coated.
  4. Fry the tofu: Heat 2-3 tbsp neutral oil in a nonstick or cast iron skillet over medium heat. Add coated tofu cubes in a single layer (work in batches if needed). Fry for 3-4 minutes per side until golden and crisp. Turn cubes gently with a spatula. Set aside on a paper towel-lined plate.
  5. Make the dressing: In a small bowl, whisk together toasted sesame oil, soy sauce, rice vinegar, maple syrup or honey, grated ginger, minced garlic, and water (add gradually to reach desired consistency). Add sriracha or chili paste if desired. Taste and adjust seasoning.
  6. Toss the salad: Pour about two-thirds of the dressing over the vegetables in the mixing bowl. Toss well until evenly coated. Add more dressing if desired.
  7. Add the crispy tofu: Gently fold fried tofu cubes into the salad, reserving a few for garnish if desired.
  8. Finish and serve: Sprinkle sesame seeds, chopped nuts (if using), and extra cilantro or scallions on top. Serve immediately for maximum crunch and freshness.

Notes

Pressing the tofu is essential for crispiness. For nut-free, use sunflower or pumpkin seeds. For gluten-free, use tamari instead of soy sauce. Salad is best served fresh; keep tofu and dressing separate if prepping ahead. You can bake tofu at 400°F for 25-30 minutes as an alternative to frying.

Nutrition

Keywords: Asian salad, sesame tofu, vegan salad, crispy tofu, healthy salad, gluten-free option, vegetarian, easy recipe, potluck, meal prep

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