Smashed Tofu Salad Recipe

Press and prepare tofu

Remove tofu from packaging and drain. Wrap in clean kitchen towels or paper towels and press under a heavy skillet or use a tofu press for 15–20 minutes to remove excess water.

Marinate

Crumble pressed tofu with your hands or fork into a bowl until it becomes chunky but not pureed (you want 'smashed' irregular pieces). In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, black pepper, and cornstarch. Pour the marinade over the crumbled tofu and toss gently to coat. Let sit 10 minutes while you prepare other components (the cornstarch helps create some crisp when cooked).

Pan-crisp tofu

Heat a large nonstick skillet over medium-high heat and add 1 tablespoon neutral oil. When hot, add the marinated smashed tofu in a single layer as much as will fit without overcrowding. Cook, undisturbed, 3–4 minutes to brown, then stir and press down to flatten again. Continue cooking 6–8 more minutes, stirring occasionally, until edges are golden and some pieces are crisp. Transfer tofu to a plate lined with paper towel. Season lightly with additional black pepper if desired.

Preheat oven to 425°F (220°C). Trim and quarter mushrooms if large; leave small ones whole or halved. Toss mushrooms with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper on a baking sheet in a single layer. Roast 15–18 minutes, stirring once halfway, until mushrooms are browned and edges are caramelized. Remove from oven and set aside to cool slightly.

Thinly slice shallots into rings and place in a small bowl of cold water for 5 minutes to soften bite, then drain and pat dry. Halve cherry tomatoes and slice cucumber into half-moons. Roughly chop or tear mint leaves and lightly chop cilantro if using. Place mixed greens in a large salad bowl and add drained shallots, tomatoes, cucumber, and most of the mint (reserve a small amount for garnish).

In a small jar or bowl, whisk together lime juice, 3 tablespoons olive oil, chili flakes, grated ginger, minced garlic, maple syrup, and 1/2 teaspoon salt until emulsified. Taste and adjust heat or sweetness as desired. If dressing seems too sharp, add 1 teaspoon water at a time to mellow.

Toss the salad greens and vegetables with about two-thirds of the dressing so components are lightly coated. Arrange dressed salad on serving plates or a large platter.

Scatter roasted mushrooms over the salad, then top with warm smashed tofu. Drizzle remaining dressing over tofu and mushrooms for extra flavor.

Garnish with reserved mint leaves, sliced fresh chili to taste, toasted sesame seeds, chopped cilantro if using, and lime wedges on the side. Serve immediately while tofu and mushrooms are still warm.