Amazing Crunchy Tofu Salad

Amazing Crunchy Tofu Salad

11 Reviews 1 Pic
  • Prep

    40 m
  • Cook

    10 m
  • Ready In

    50 m
Recipe by  Alyssa

“Flavor and texture all in one dish. This is a wonderful dish for vegetarians or vegans. A beautiful mixed green salad with a crunchy flavorful tofu and a soy citrus vinaigrette to die for!”

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Adjust Servings

Original recipe yields 6 servings



  1. Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
  2. Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
  3. Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
  4. Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, and tofu cubes in a large bowl; add the dressing and toss to combine.

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Reviews (11)

Rate This Recipe


Quite tasty! For those who prefer crispy to squishy tofu, I would recommend using much smaller cubes of tofu rather than larger ones so as to allow maximum surface area for frying and minimum squishy space inside the cubes. :) The only real downside to this recipe was that the warm tofu combined with the dressing caused the greens to become fairly wilted, decreasing the visual appeal and crispiness of the salad greens. However, I enjoyed the taste of the dish. Good recipe.



This actually tasted very good. I had a couple issues 1. Onions and scallions can be omitted from the cornstarch mixture as they simply end up at the bottom of the bowl with excess cornstarch. 2. The recipe does not say what to do with remaining scallions and onions. I added them to the dressing.



I'm really impressed with this recipe. You can play around with it for your liking. I left out the cucumber and shallot (I didn't have any). I also altered the marinade. I after frying the tofu I added the breadcrumbs, lemon juice, soy sauce, and added some rice vinegar to the pan and add the onions. I let that simmer and blend together for 5 min on med heat. Took it off to cool and then tossed that with the salad before adding the fried tofu. This technique will be my base for a lot more tofu salads to come.

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Amount Per Serving (6 total)

  • Calories
  • 295 cal
  • 15%
  • Fat
  • 13.6 g
  • 21%
  • Carbs
  • 36.4 g
  • 12%
  • Protein
  • 9.2 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 946 mg
  • 38%

Based on a 2,000 calorie diet



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Curried Tofu Salad


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Marinated Tofu Salad with Capers