Description
These spicy tofu salad bowls are a vibrant, plant-based meal combining crispy pan-fried tofu with fresh, crunchy vegetables and a tangy, zingy dressing. Perfect for a quick lunch, meal prep, or a light dinner, this recipe offers a satisfying blend of textures and bold flavors that nourish and delight.
Ingredients
For the Tofu:
- 8 oz tofu
- 2 tbsp hot sauce
- 2 tbsp oil
- Salt and pepper to taste
For the Salad:
- 1 small head romaine lettuce, roughly chopped
- ½ English cucumber, thinly sliced
- 1 small head red cabbage, shredded
- 1-2 green onions, sliced
- ½ cup carrot, shredded
- ¼ cup roasted peanuts
- 2 tbsp cilantro, chopped
- 1 lime, for serving
For the Dressing:
- 2 tbsp rice vinegar
- 1 tbsp tamari
- 2 tsp sesame oil
- 1 tsp honey
- ¼ tsp garlic, minced
- ½ tsp ginger, minced
- 1 tsp sesame seeds
Instructions
- Prepare the Tofu: Drain the tofu thoroughly to remove as much moisture as possible. Pat it dry using a clean towel to ensure better crisping, then cut into bite-sized ½-inch cubes.
- Prep the Vegetables: Wash and chop the romaine lettuce roughly, thinly slice the cucumber, shred the red cabbage, slice the green onions, and shred the carrot. Combine all the veggies in a large salad bowl.
- Make the Dressing: In a small bowl or cup, whisk together rice vinegar, tamari, sesame oil, honey, minced garlic, minced ginger, and sesame seeds until smooth and thoroughly combined. Set aside.
- Cook the Tofu: Heat 2 tablespoons of oil in a skillet over medium heat. Once the oil is hot, add the tofu cubes. Cook for 6–7 minutes, flipping occasionally until the tofu is golden and crispy on all sides. Season with salt, black pepper, and a few dashes of hot sauce to add heat. Remove from heat and set aside.
- Toss and Serve: Pour the dressing over the salad vegetables and toss to coat evenly. Add the cooked tofu on top, then toss gently to combine everything well. Serve the salad with lime wedges, a sprinkle of chopped cilantro, and roasted peanuts for added crunch. Enjoy this fresh and flavorful bowl!
Notes
- Pressing the tofu helps achieve maximum crispiness—use a tofu press or wrap the tofu in towels and place a heavy object on top for 15 minutes.
- You can adjust the hot sauce quantity based on your preferred spice level.
- For a vegan option, substitute honey with maple syrup or agave nectar in the dressing.
- This salad is excellent for meal prep; keep the tofu and dressing separate until serving to maintain crispness.
- Roasted peanuts can be substituted with your favorite nuts or seeds for different textures and flavors.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Frying
- Cuisine: Vegetarian American
