Spicy Tofu Salad Bowls Recipe

Introduction

This Spicy Tofu Salad Bowl is a vibrant, fresh dish packed with crispy tofu, colorful veggies, and a zesty dressing. Perfect for a light lunch or dinner, it balances heat, crunch, and tang in every bite.

Ingredients

• 8 oz tofu
• 2 tbsp hot sauce
• 2 tbsp oil
• Salt and pepper (to taste)
• 1 small head romaine lettuce (roughly chopped)
• ½ English cucumber (thinly sliced)
• 1 small head red cabbage (shredded)
• 1-2 green onions (sliced)
• ½ cup carrot (shredded)
• ¼ cup roasted peanuts
• 2 tbsp cilantro (chopped)
• 1 lime (for serving)
• 2 tbsp rice vinegar
• 1 tbsp tamari
• 2 tsp sesame oil
• 1 tsp honey
• ¼ tsp garlic (minced)
• ½ tsp ginger (minced)
• 1 tsp sesame seeds

Instructions

1. Step 1: Start by draining the tofu well—press out as much moisture as possible. Pat it dry with a clean towel, then slice into bite-sized ½-inch cubes.
2. Step 2: Prep all the vegetables: roughly chop the romaine lettuce, thinly slice the cucumber, shred the red cabbage and carrot, and slice the green onions. Place them all into a large salad bowl.
3. Step 3: In a small bowl, whisk together the rice vinegar, tamari, sesame oil, honey, minced garlic, minced ginger, and sesame seeds until smooth. Set the dressing aside.
4. Step 4: Heat 2 tablespoons of oil in a skillet over medium heat. Add the tofu cubes and cook for 6–7 minutes, flipping occasionally until golden and crispy. Season with salt, pepper, and hot sauce to taste. Remove from heat.
5. Step 5: Pour the dressing over the veggies, add the cooked tofu, and toss everything gently to combine. Serve the salad topped with chopped cilantro, roasted peanuts, and lime wedges for squeezing.

Tips & Variations

• For extra crispiness, press the tofu for at least 30 minutes before cooking to remove excess moisture.
• Use firm or extra-firm tofu to ensure it holds its shape during cooking.
• Swap peanuts for cashews or almonds if preferred, or add sliced avocado for creaminess.
• Add a handful of cooked quinoa or rice for a more filling meal.
• Adjust the hot sauce to suit your heat preference or substitute with sriracha or chili garlic sauce.

Storage

Store leftover salad and tofu separately in airtight containers in the refrigerator for up to 2 days. Reheat the tofu in a skillet or oven to maintain crispiness before adding it back to the salad. For best texture, dress the salad just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tofu for this recipe?

Yes, firm or extra-firm tofu works best as it holds up well when cooked and becomes crispy without falling apart.

Is this salad suitable for a vegan diet?

This recipe is vegan-friendly if you replace honey with maple syrup or agave nectar in the dressing.

Spicy Tofu Salad Bowls Recipe

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★★★★★

4.7 from 118 reviews

• Author: Charlotte
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Diet: Vegan

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Description

A vibrant and flavorful Spicy Tofu Salad Bowl featuring crispy pan-fried tofu cubes tossed with fresh crunchy veggies, a tangy sesame-ginger dressing, and accents of peanuts and cilantro for texture and freshness. Perfect for a light lunch or dinner that balances heat, freshness, and satisfying plant-based protein.

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Ingredients

Scale 1x2x3x

For the Tofu

• 8 oz tofu
• 2 tbsp oil
• 2 tbsp hot sauce
• Salt and pepper to taste

For the Salad

• 1 small head romaine lettuce, roughly chopped
• ½ English cucumber, thinly sliced
• 1 small head red cabbage, shredded
• 1–2 green onions, sliced
• ½ cup carrot, shredded
• ¼ cup roasted peanuts
• 2 tbsp cilantro, chopped

For the Dressing

• 2 tbsp rice vinegar
• 1 tbsp tamari
• 2 tsp sesame oil
• 1 tsp honey
• ¼ tsp garlic, minced
• ½ tsp ginger, minced
• 1 tsp sesame seeds

To Serve

• 1 lime, cut into wedges

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Instructions

1. Prepare the Tofu: Start by draining the tofu thoroughly to remove excess moisture. Pat it dry with a clean towel and then cut into bite-sized ½-inch cubes to prepare for cooking.
2. Prep the Vegetables: Wash and chop all the veggies: roughly chop the romaine lettuce, thinly slice the English cucumber, shred the red cabbage and carrots, and slice the green onions. Place all the prepared vegetables into a large salad bowl.
3. Make the Dressing: In a small bowl or cup, whisk together the rice vinegar, tamari, sesame oil, honey, minced garlic, minced ginger, and sesame seeds until fully combined and smooth. Set aside.
4. Cook the Tofu: Heat 2 tablespoons of oil in a skillet over medium heat. Once hot, add the tofu cubes and cook them for about 6-7 minutes, turning occasionally, until they become golden brown and crispy. Season with salt, pepper, and a few dashes of hot sauce to add heat.
5. Toss and Serve: Pour the prepared dressing over the salad veggies in the bowl. Add the hot, crispy tofu on top and gently toss everything to combine the flavors thoroughly. Serve immediately garnished with chopped cilantro, roasted peanuts for crunch, and lime wedges on the side for squeezing over the salad. Enjoy fresh and flavorful bowls!

Notes

• Press the tofu well before cooking to ensure it crisps up nicely in the pan.
• You can adjust the amount of hot sauce in the tofu and dressing to control the heat level.
• For extra crunch, lightly toast the peanuts before adding them to the salad.
• This salad is best served immediately but can be stored separately in the refrigerator for up to 1 day.
• Substitute tamari with soy sauce if unavailable, but tamari is better for gluten-free options.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Frying
• Cuisine: Asian Fusion

Keywords: spicy tofu salad, tofu bowl, vegan salad, vegetarian lunch, crispy tofu, Asian salad, healthy salad, plant-based protein