Fried Tofu Salad
Description
This vibrant Fried Tofu Salad combines crispy, golden-brown tofu cubes with a refreshing mix of shredded vegetables. The dressing, made from fresh lime juice, zest, and sweet chili sauce, adds a perfect balance of tangy, sweet, and spicy flavors. It is an ideal light meal for lunch or a healthy side dish for dinner. The contrast between the crunchy tofu and crisp vegetables makes every bite satisfying. Easy to prepare with pantry staples, this vegan-friendly dish brings a burst of energy to your table without requiring complicated techniques or rare ingredients.Ingredients
Directions
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Press the firm tofu to remove excess moisture, then cut it into 1-inch cubes.
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In a shallow dish, combine the flour, salt, and black pepper.
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Toss the tofu cubes in the flour mixture until lightly and evenly coated.
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Heat the vegetable oil in a large frying pan over moderately high heat.
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Shallow-fry the tofu cubes in batches for about 2 minutes per side, or until golden brown and crispy.
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Remove the fried tofu from the pan and drain on paper towels.
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In a large bowl, combine the shredded cabbage, carrots, cucumber, corn, and any other desired vegetables.
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In a small bowl, whisk together the lime juice, lime zest, and sweet chili sauce.
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Pour the dressing over the vegetables and toss gently to coat.
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Top the salad with the crispy fried tofu and serve immediately.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 965.7kcal
- % Daily Value *
- Total Fat 79.9g123%
- Saturated Fat 14.1g71%
- Cholesterol 11.8mg4%
- Sodium 21591.3mg900%
- Total Carbohydrate 41.5g14%
- Dietary Fiber 3.1g13%
- Sugars 15.0g
- Protein 10.5g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For extra crispy tofu, ensure the oil is hot enough before adding the cubes. You can test by dropping a small piece of bread in; it should sizzle and brown quickly.
Press the tofu for at least 15-20 minutes before frying to ensure it crisps up well and absorbs less oil.
This salad is best served fresh. If preparing ahead, keep the fried tofu and dressed salad separate until ready to serve to maintain texture.
You can customize the vegetable mix based on what you have on hand. Bell peppers, edamame, or snap peas work well.
For a gluten-free version, use rice flour or cornstarch for coating the tofu instead of all-purpose flour.
