Golden Tofu Salad Recipe

Press and cube tofu

Drain the 14 oz extra-firm tofu and wrap it in a clean kitchen towel or paper towels. Place a cutting board or flat pan on top and add a 2–4 lb weight (canned goods or a heavy skillet). Press for 15–20 minutes to remove excess moisture. Unwrap and cut the tofu into 3/4–1 inch cubes.

Pat the tofu cubes very dry with paper towels. Transfer to a bowl and toss gently with 3 tablespoons cornstarch, 1 teaspoon fine salt, and 1/2 teaspoon ground black pepper until evenly coated.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 3 tablespoons neutral oil. Once shimmering (but not smoking), add the tofu cubes in a single layer (work in batches if necessary). Fry, turning occasionally, until all sides are golden and crisp, about 3–5 minutes per side. Total frying time 8–12 minutes depending on pan and batch size.

When tofu is golden and crisp, transfer to a paper towel–lined plate. If using, drizzle 1/2 teaspoon sesame oil over the tofu and toss gently for extra flavor.

In a bowl or jar, combine 3 tablespoons creamy peanut butter, 2 tablespoons soy sauce, 1.5 tablespoons rice vinegar, 1 tablespoon honey or maple syrup, 1 tablespoon fresh lime juice, 1 teaspoon minced garlic, and 1/2 teaspoon grated fresh ginger.

Add 3 tablespoons warm water and 1/2 teaspoon chili paste or sriracha (if using) and 1/2 teaspoon sesame oil. Whisk or shake vigorously until smooth. Adjust thickness by adding more warm water, 1 teaspoon at a time, until you reach a pourable but creamy consistency. Taste and adjust: add a little more lime for acidity, soy for saltiness, or honey for sweetness.

In a large bowl, combine 4 cups mixed salad greens, 2 cups chopped romaine, 1 cup thinly sliced cucumber, 1 cup halved cherry tomatoes, 1 cup shredded carrot, and 1 cup thinly sliced red bell pepper. Add 1/4 cup cilantro leaves if using.

Toss the vegetables lightly to combine. Taste and season very lightly with additional salt or a squeeze of lime if desired (the peanut dressing and soy already provide seasoning).

Divide the salad onto serving plates or one large platter. Top evenly with the warm golden tofu cubes.

Drizzle the peanut dressing over the salad (about 2–3 tablespoons per serving) or serve the dressing on the side. Sprinkle 2 tablespoons crushed roasted peanuts, 1 teaspoon toasted sesame seeds, and 2 tablespoons sliced scallions over the salad. Serve with lime wedges on the side.