Why You’ll Love This Sesame Ginger Tofu Salad
- A total texture party. You get the crispy-chewy tofu, the juicy crunch of bell peppers and cucumber, the slight bite of the cabbage, and the soft pop of edamame. Every single forkful is interesting.
- The dressing is liquid gold. It’s so good you’ll want to put it on everything—rice bowls, noodle salads, even as a dip for spring rolls. The balance of nutty sesame, sharp ginger, tangy rice vinegar, and a hint of sweetness is just perfect.
- It’s a fantastic make-ahead meal. This salad actually benefits from sitting for a bit. The tofu soaks up more of the dressing, and the vegetables soften just slightly, making it an ideal lunch to pack for work.
- It’s incredibly versatile. Don’t have red cabbage? Use shredded carrots. Not a fan of cilantro? Swap in fresh mint or basil. This recipe is a wonderful template you can adapt based on what’s in your fridge.
Ingredients & Tools
- 1 block (14-16 oz) extra-firm tofu
- 2 tbsp tamari or soy sauce
- 1 tbsp maple syrup or agave nectar
- 1 tbsp toasted sesame oil
- 2 tbsp neutral oil (like avocado or grapeseed), for frying
- 1 tbsp fresh ginger, finely grated
- 1 clove garlic, minced
- 3 tbsp rice vinegar
- 1 tbsp tahini or sesame paste
- 1/4 cup mixed sesame seeds (black and white look lovely)
- 4 cups mixed greens (romaine, butter lettuce, or spinach work well)
- 1 cup red cabbage, thinly sliced
- 1 red bell pepper, julienned
- 1/2 English cucumber, thinly sliced
- 1/2 cup shelled edamame, thawed if frozen
- 1/4 cup fresh cilantro, roughly chopped
- 2 green onions, thinly sliced
Tools: A large skillet (non-stick is great here), a tofu press or heavy plates/books, a couple of mixing bowls, a whisk, and a good grater for the ginger.
The quality of your sesame oil really matters here—toasted sesame oil has that deep, nutty flavor that’s essential. And using fresh ginger, not the powdered stuff, makes all the difference in creating a bright, zesty dressing that sings.
Serves: 3-4 | Prep Time: 25 minutes (plus pressing time) | Cook Time: 15 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Pressing your tofu is non-negotiable. Seriously, this is the secret to getting it crispy. The more water you squeeze out, the better it will absorb the marinade and the crispier it will get in the pan. Plan for at least 20-30 minutes of pressing time.
- Grate your ginger with a microplane. If you don’t have one, use the fine side of a box grater. You want it almost pulpy so it infuses the dressing completely and doesn’t leave any stringy bits.
- Don’t skip the toasting step for the sesame seeds. Giving them a quick toast in a dry pan for a minute or two until they’re fragrant will amplify their nutty flavor tenfold. It’s a tiny step with a huge reward.
- Customize your crunch. The vegetable base here is just a suggestion. Feel free to add shredded carrots, snap peas, or even some crunchy chopped peanuts or cashews right before serving for an extra layer of texture.
How to Make Sesame Ginger Tofu Salad
Step 1: Press the Tofu. Remove the tofu from its package and drain the water. Wrap the block in a few layers of paper towels or a clean kitchen towel. Place it on a plate and put something heavy on top, like a cast-iron skillet or a few heavy books. Let it press for at least 20-30 minutes. You’ll notice a significant amount of water being absorbed by the towels—this is exactly what you want!
Step 2: Make the Dressing. While the tofu is pressing, let’s whip up that incredible dressing. In a medium bowl, whisk together the tamari (or soy sauce), rice vinegar, maple syrup, tahini, grated ginger, and minced garlic. Slowly stream in the toasted sesame oil while whisking continuously. This helps it emulsify and creates a smooth, cohesive dressing. Taste it and adjust if needed—maybe a pinch more maple syrup for sweetness or a splash more vinegar for tang. Set this aside.
Step 3: Cube and Marinate the Tofu. Once pressed, cut the tofu block into roughly 1-inch cubes. Place the cubes in a shallow dish and pour about half of the dressing you just made over them. Gently toss to coat every piece. Let them sit for 10-15 minutes to soak up all that flavor. This is a great time to chop all your vegetables!
Step 4: Cook the Tofu. Heat the neutral oil in a large non-stick or cast-iron skillet over medium-high heat. Once the oil is shimmering, carefully add the tofu cubes in a single layer, reserving the excess marinade in the bowl. Don’t overcrowd the pan—you might need to do this in two batches. Cook for 4-5 minutes per side, without moving them too much, until they are golden brown and crispy on all edges. The trick is to be patient and let them develop a good crust.
Step 5: Assemble the Salad. In a very large bowl, combine the mixed greens, sliced red cabbage, julienned bell pepper, sliced cucumber, edamame, and most of the cilantro and green onions (save a little for garnish). Drizzle with the remaining dressing (not the marinade the raw tofu sat in) and toss gently to combine.
Step 6: Bring It All Together. Divide the dressed salad among bowls. Top generously with the warm, crispy tofu cubes. Sprinkle with the reserved cilantro, green onions, and a generous pinch of the toasted sesame seeds. The contrast of the warm tofu with the cool, crisp salad is absolutely divine. Serve immediately while the tofu is still crispy.
Serving Suggestions
Complementary Dishes
- Steamed jasmine or brown rice — For a more substantial meal, serving this salad over a bed of fluffy rice turns it into a hearty bowl. The rice soaks up any extra dressing beautifully.
- Vegetable spring rolls with sweet chili sauce — The light, fresh rolls are a perfect starter that complements the Asian-inspired flavors of the salad without feeling too heavy.
- A simple miso soup — A warm, savory cup of miso soup makes this feel like a complete, restaurant-quality meal, especially on a cooler evening.
Drinks
- Iced green tea with a sprig of mint — The clean, slightly bitter notes of green tea cut through the richness of the sesame and tofu, creating a very refreshing pairing.
- A crisp, dry Riesling or Pinot Grigio — If you’re enjoying a glass of wine, choose something with a bit of acidity to match the dressing’s tangy profile.
- Sparkling water with a squeeze of lime — Sometimes the simplest option is the best. The bubbles and citrus are a fantastic palate cleanser between bites.
Something Sweet
- Fresh mango slices with a sprinkle of chili powder — This sweet-and-spicy combo is a classic for a reason and feels like a natural progression after the salad’s flavors.
- Matcha (green tea) ice cream — The earthy, slightly bitter matcha is a sophisticated and delicious way to end the meal on a cool, creamy note.
- Fortune cookies and hot tea — A little bit kitschy, but always fun. It keeps the theme going and is a light, simple finish.
Top Mistakes to Avoid
- Mistake: Not pressing the tofu enough. Soggy tofu will steam instead of fry, leading to a soft, pale, and disappointing result. Take the time to press it properly—it’s the foundation of the whole dish.
- Mistake: Moving the tofu around constantly in the pan. I’ve messed this up before too… you want to leave it alone to let a proper crust form. If you stir it too soon, it will stick and break apart.
- Mistake: Dressing the salad too early. If you add the dressing to the greens and let it sit for a long time before serving, everything will get wilted and soggy. Toss the greens right before you’re ready to eat.
- Mistake: Using old, stale sesame oil. Toasted sesame oil can lose its potency over time. Give it a sniff—it should smell strongly nutty and aromatic. If it doesn’t, it’s time for a new bottle.
Expert Tips
- Tip: For extra-crispy tofu, toss it in cornstarch. After marinating, toss the tofu cubes in a tablespoon or two of cornstarch before frying. This creates an incredibly light and crispy coating that’s just fantastic.
- Tip: Make a double batch of the dressing. It keeps well in the fridge for up to a week. You’ll thank yourself later when you can instantly elevate a simple bowl of steamed vegetables or a quick noodle stir-fry.
- Tip: Add the dressing to the salad bowl first. Before you add the greens, put the dressing in the bottom of the empty bowl. Then add the greens on top and toss. This ensures every leaf gets coated evenly without you having to over-mix.
- Tip: Let the tofu rest after cooking. If you can resist eating it straight from the pan, let the cooked tofu sit on a wire rack for a minute before adding it to the salad. This helps it stay crispy instead of getting soft from the steam.
FAQs
Can I bake the tofu instead of pan-frying it?
Absolutely! Baking is a great hands-off method. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the marinated tofu cubes in a single layer. Bake for 25-30 minutes, flipping halfway through, until golden and crispy. It won’t be *quite* as crispy as pan-fried, but it’s still delicious and a lot less messy. You might want to spray the tofu with a little cooking spray before baking to help it brown.
I’m allergic to soy. What can I use instead of tofu?
No problem! Chickpeas are a fantastic substitute here. Use two cans of chickpeas, rinsed and drained well. You can pat them dry and roast them with the same marinade until crispy. Alternatively, grilled chicken or shrimp would work beautifully with this flavor profile. Just adjust the cooking time accordingly.
How long will the leftovers keep?
The salad is best eaten immediately, but if you have leftovers, store the components separately if possible. Keep the dressed greens in one container and the tofu in another. It will keep for about 2 days in the fridge, though the tofu will lose some of its crispiness. The undressed salad ingredients (without the greens) and tofu can be combined for meal prep and will last 3-4 days.
Can I make this salad ahead of time for a party?
Yes, with a little strategy. Prep all the components—chop the veggies, make the dressing, and even cook the tofu—a few hours ahead. Store everything separately in the fridge. Right before serving, toss the greens and veggies with the dressing, then top with the (cooled or briefly re-warmed) tofu and garnishes. This keeps everything fresh and crisp.
The tahini made my dressing too thick. How can I thin it out?
This happens! Tahini can vary in consistency. Just whisk in a little warm water, one tablespoon at a time, until it reaches your desired pourable consistency. You could also use a tiny bit more rice vinegar or even a splash of orange juice for a different flavor twist.
Sesame Ginger Tofu Salad
Crispy sesame ginger tofu meets fresh, crunchy veggies in this vibrant salad. A complete meal that's perfect for make-ahead lunches and bursting with flavor!
Ingredients
Ingredients
-
1 block extra-firm tofu (14-16 oz)
-
2 tbsp tamari or soy sauce
-
1 tbsp maple syrup or agave nectar
-
1 tbsp toasted sesame oil
-
2 tbsp neutral oil (like avocado or grapeseed, for frying)
-
1 tbsp fresh ginger (finely grated)
-
1 clove garlic (minced)
-
3 tbsp rice vinegar
-
1 tbsp tahini or sesame paste
-
1/4 cup mixed sesame seeds (black and white look lovely)
-
4 cups mixed greens (romaine, butter lettuce, or spinach work well)
-
1 cup red cabbage (thinly sliced)
-
1 red bell pepper (julienned)
-
1/2 English cucumber (thinly sliced)
-
1/2 cup shelled edamame (thawed if frozen)
-
1/4 cup fresh cilantro (roughly chopped)
-
2 green onions (thinly sliced)
Instructions
-
Press the Tofu. Remove the tofu from its package and drain the water. Wrap the block in a few layers of paper towels or a clean kitchen towel. Place it on a plate and put something heavy on top, like a cast-iron skillet or a few heavy books. Let it press for at least 20-30 minutes. You'll notice a significant amount of water being absorbed by the towels—this is exactly what you want!01
-
Make the Dressing. While the tofu is pressing, let's whip up that incredible dressing. In a medium bowl, whisk together the tamari (or soy sauce), rice vinegar, maple syrup, tahini, grated ginger, and minced garlic. Slowly stream in the toasted sesame oil while whisking continuously. This helps it emulsify and creates a smooth, cohesive dressing. Taste it and adjust if needed—maybe a pinch more maple syrup for sweetness or a splash more vinegar for tang. Set this aside.02
-
Cube and Marinate the Tofu. Once pressed, cut the tofu block into roughly 1-inch cubes. Place the cubes in a shallow dish and pour about half of the dressing you just made over them. Gently toss to coat every piece. Let them sit for 10-15 minutes to soak up all that flavor. This is a great time to chop all your vegetables!03
-
Cook the Tofu. Heat the neutral oil in a large non-stick or cast-iron skillet over medium-high heat. Once the oil is shimmering, carefully add the tofu cubes in a single layer, reserving the excess marinade in the bowl. Don't overcrowd the pan—you might need to do this in two batches. Cook for 4-5 minutes per side, without moving them too much, until they are golden brown and crispy on all edges. The trick is to be patient and let them develop a good crust.04
-
Assemble the Salad. In a very large bowl, combine the mixed greens, sliced red cabbage, julienned bell pepper, sliced cucumber, edamame, and most of the cilantro and green onions (save a little for garnish). Drizzle with the remaining dressing (not the marinade the raw tofu sat in) and toss gently to combine.05
-
Bring It All Together. Divide the dressed salad among bowls. Top generously with the warm, crispy tofu cubes. Sprinkle with the reserved cilantro, green onions, and a generous pinch of the toasted sesame seeds. The contrast of the warm tofu with the cool, crisp salad is absolutely divine. Serve immediately while the tofu is still crispy.06
