Fried Tofu Salad
1 serving
20 minutes
Tofu salad is a harmonious blend of crunchy vegetables and tender pieces of fried tofu from Pan-Asian cuisine. This dish features the freshness of iceberg lettuce, sweet carrots, and aromatic leeks complemented by a zesty dressing made from soy and oyster sauces with rice vinegar and sesame oil. Toasted sesame adds a nutty flavor while cilantro refreshes the composition. The salad is perfect as a light lunch or dinner and pairs well with rice or noodles. It delights with a balanced taste—a combination of sweet, salty, sour, and umami. Easy to prepare, it also surprises with its variety of textures: the crunchy greens contrast with the tender golden tofu. This dish is ideal for lovers of Eastern gastronomy and will pleasantly surprise even the most discerning gourmets.
1
Prepare all the ingredients.
2
Cut the tofu into cubes about 1.5 cm on each side.
- Tofu: 100 g
3
Heat vegetable oil in a saucepan and fry the tofu until crispy.
- Vegetable oil: to taste
- Tofu: 100 g
4
Place the fried tofu on a napkin to get rid of excess oil.
- Tofu: 100 g
5
Toast the sesame seeds in a dry pan until golden brown.
- Sesame: 5 g
6
Cut the iceberg into large sticks.
- Iceberg lettuce: 50 g
7
Cut the carrot and leek into thin strips.
- Carrot: 30 g
- White part of leek: 30 g
8
In a bowl, mix soy and oyster sauce, sugar, vinegar, sesame oil, and toasted sesame seeds until the sugar dissolves.
- Soy sauce: 30 ml
- Oyster sauce: 20 ml
- Sugar: 20 g
- Rice vinegar: 15 ml
- Sesame oil: 15 ml
- Sesame: 5 g
9
Put the tofu and prepared vegetables in this bowl.
- Tofu: 100 g
- Iceberg lettuce: 50 g
- Carrot: 30 g
- White part of leek: 30 g
10
Serve the salad garnished with cilantro leaves.
- Coriander: to taste