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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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