Wednesday, March 14, 2012

Crunchy Tofu Salad

  • 1 (16 ounce) package firm tofu, drained and cubed
  • 2 tablespoons lemon juice
  • 6 tablespoons soy sauce, divided
  • 1 cup cornstarch
  • 2 tablespoons dry bread crumbs
  • 1/2 tsp onion powder
  • 2 medium shallots, finely minced, divided
  • 1/2 bunch green onions, sliced, divided
  • vegetable oil for pan-frying
  • 1/4 cup champagne vinegar or rice wine vinegar
  • 2 tablespoons white sugar
  • 1 teaspoon chili oil*
  • 1 (10 ounce) package mixed salad greens
  • 1/2 large cucumber, chopped
  • 1 medium tomato, chopped


  1. Press the tofu between 2 plates for an hour.  Drain away the water every 15 minutes.
  2. Cut the tofu into 1/2 inch cubes. Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
  3. Combine the cornstarch and bread crumbs with onion powder in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
  4. 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.
  5. 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, shallots, onions and tofu cubes in a large bowl; add the dressing and toss to combine. 
  6. *To make chili oil: Combine 1/2 cup olive oil with 1 tsp red pepper flakes and cook on medium heat until oil reaches 180 degrees about 4 minutes.  Let cool for 2 hours.

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