Skip to content Back to your kitchenBistro Style Crispy Tofu Salad
🍽️ Asian
Crisp cornstarch-coated tofu over crunchy lettuce, cucumber and carrot with a sesame-soy dressing. Ready in about 35 minutes.
Prep 15 min Cook 20 min Serves 2 Easy Ingredients
- 🥕Carrot1, shredded
- 🫙Soy Sauce2 tbsp
- 🫙Sesame Oil1 tbsp
- 🌽Cornstarch2 tbsp
- 🍥Tofu300 g firm
- 🥬Romaine Lettuce1 head, chopped
- 🥬Cucumber1
- 🫙Maple Syrup1 tsp
- 🫙Rice Vinegar1 tbsp
Optional extras
- 🧅Spring Onions2
- 🫙Sesame Seeds1 tsp
Instructions
- 1
Press and cube the tofu, toss in cornstarch and pan-fry or air-fry until crisp.
- 2
Whisk soy sauce, vinegar, sesame oil and maple syrup.
- 3
Toss lettuce, cucumber, carrot and spring onions with most of the dressing.
- 4
Top with hot tofu, the remaining dressing and sesame seeds.
Chef's tip
Dress the salad just before serving so the vegetables stay crisp.
Bistro Style Crispy Tofu Salad
- Time
- 35 min
- Serves
- 2
- Level
- Easy
- Prep / cook
- 15 / 20 min
Ingredients
- 🥕 Carrot1, shredded
- 🫙 Soy Sauce2 tbsp
- 🫙 Sesame Oil1 tbsp
- 🌽 Cornstarch2 tbsp
- 🍥 Tofu300 g firm
- 🥬 Romaine Lettuce1 head, chopped
- 🥬 Cucumber1
- 🫙 Maple Syrup1 tsp
- 🫙 Rice Vinegar1 tbsp
Optional
- 🧅 Spring Onions2
- 🫙 Sesame Seeds1 tsp
Steps
- Press and cube the tofu, toss in cornstarch and pan-fry or air-fry until crisp.
- Whisk soy sauce, vinegar, sesame oil and maple syrup.
- Toss lettuce, cucumber, carrot and spring onions with most of the dressing.
- Top with hot tofu, the remaining dressing and sesame seeds.
