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Crispy Tofu Salad Recipe

A delicious Asian style crispy tofu salad with loads of vegetables.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Salad
Cuisine: Chinese
Servings: 2
Calories: 620kcal
Author: Hina Gujral

Equipment

Ingredients

Ingredients For Crispy Tofu

  • 200 gram firm tofu cut into cubes
  • ¼ Cup light soy sauce
  • 2 tablespoon oyster sauce
  • 1 tablespoon garlic paste
  • 1 teaspoon red chili powder
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper powder
  • 1 tablespoon corn flour (corn starch)

Ingredients For Dressing:

  • 4 tablespoon creamy peanut butter
  • 2 tablespoon sesame oil
  • 1 tablespoon light soya sauce
  • 1 tablespoon red chili sauce
  • 1 tablespoon lime juice
  • 1 teaspoon crushed garlic

Other Salad Ingredients:

  • ½ Cup finely shredded purple cabbage
  • ½ Cup diced cucumber
  • ½ Cup diced red bell pepper
  • ½ Cup shredded carrot
  • ½ Cup fine chopped spring onion greens
  • ¼ Cup roasted peanuts

Instructions

Make Crispy Tofu

  • Firmly press the tofu with a paper towel to drain all the moisture/water. Make sure tofu is completely dry. Then cut into cubes.
  • Combine tofu cubes with soy sauce, oyster sauce, garlic paste, red chili powder, salt, and pepper. Marinate for 30 minutes at least or at best overnight.
  • Heat 2 tablespoons of sesame oil in a pan. Fry marinated tofu till crisp and golden. Transfer to a bowl. Allow to cool down.

Prepare Dressing

  • Add all the ingredients for dressing in a jar. Shake well to combine or use a wire whisk.

Assemble Salad

  • Combine all the vegetables, crispy tofu, herbs, and pour dressing over the salad. Mix nicely. Sprinkle crushed peanuts and enjoy!

Nutrition

Calories: 620kcal | Carbohydrates: 36g | Protein: 28g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 19g | Sodium: 3470mg | Potassium: 859mg | Fiber: 8g | Sugar: 10g | Vitamin A: 7352IU | Vitamin C: 74mg | Calcium: 242mg | Iron: 4mg