Crunchy Tofu Salad
19 mineasy2 servingsvegetarianveganunder-20-min
Ingredients
- Tofu300 g, firm, cubedOn hand
- Cabbage250 g, shreddedOn hand
- Carrot1 medium, gratedOn hand
- Edamame100 g, shelledOn hand
- Flour2 tbspoptional
- Soy sauce2 tbspoptional
- Vinegar1 tbspoptional
- Sesame oil1 tbspoptional
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Steps
- 1
Toss the tofu cubes with the flour and a pinch of salt.
2 min
- 2
Fry the tofu in vegetable oil until crisp on all sides.
8 min
- 3
Shred the cabbage and grate the carrot while it fries.
5 min
- 4
Whisk the soy sauce, vinegar and sesame oil.
1 min
- 5
Toss the cabbage, carrot and edamame with the dressing.
2 min
- 6
Pile the crispy tofu on top.
1 min
Cook’s note. Keep the tofu separate until serving or the crust drinks the dressing.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.