Tofu Salad Recipe

Prepare tofu

Drain the firm tofu and press between paper towels or a clean kitchen towel for 15–20 minutes to remove excess moisture. After pressing, cut the tofu into 12–16 bite-sized cubes or rectangular pieces.

Coat and fry tofu

Place the cornstarch in a shallow bowl. Toss the tofu pieces gently in cornstarch until lightly and evenly coated, shaking off excess. Heat 3 tablespoons vegetable oil in a skillet over medium-high heat. When oil is hot (it should shimmer), add tofu in a single layer and pan-fry 2–3 minutes per side until golden and crisp. Work in batches if needed. Remove to a plate lined with paper towel and season lightly with a pinch of salt while hot.

Prepare vegetables

While tofu presses or fries, halve the cherry tomatoes and thinly slice the red onion into half-moons. Place the mixed salad greens in a large bowl or divide among serving plates.

Crisp wonton

If using store-bought fried wonton wrappers, break into pieces as desired. To make quick fried wonton crisps: heat 1/2 inch neutral oil in a small skillet over medium-high heat. Fry wonton wrappers (one or two at a time) 20–30 seconds per side until puffed and golden. Remove to paper towel and cool. Break into bite-size shards.

Assemble salad

Arrange mixed greens on plates or a platter. Scatter halved cherry tomatoes and sliced onions over the greens. Top with warm crispy tofu pieces and pieces of fried wonton. Sprinkle toasted sesame seeds over the salad.

Whisk dressing ingredients together: In a small bowl, combine tahini, soy sauce, rice vinegar, mirin (or honey), toasted sesame oil, neutral oil, minced garlic (if using), and grated ginger (if using). Whisk until thick and smooth. Add warm water 1 tablespoon at a time and whisk until you reach a pourable consistency (about 2 tablespoons total). Taste and adjust: add a touch more rice vinegar for acidity, soy sauce for saltiness, or honey for sweetness. Finish with 1/4 teaspoon black pepper.

Dress and serve: Drizzle dressing over the assembled salad right before serving, or serve the dressing on the side. Toss gently to combine so tofu retains some crispness. Serve immediately.