Rice Free Vegan Crispy Tofu Salad

Total time50 min

Prep time20 min

Cook time30 min

5.0

(22)

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Ingredients

4 servings

For the tofu

1 block (14 oz) extra-firm tofu
2 tbsp tamari
1 tbsp sesame oil
1 tbsp cornstarch

For the dressing

3 tbsp tamari
2 tbsp rice vinegar
Chef's tip
For each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned vinegar.
2 tbsp sesame oil
1 tbsp maple syrup
1 tbsp fresh ginger, finely grated
1 clove garlic, finely grated
1 tsp sriracha

For the salad

5 oz mixed greens
2 cups shredded red cabbage
1 english cucumber, thinly sliced
1 cup shelled edamame, thawed if frozen
2 scallions, thinly sliced
¼ cup shredded carrots

For serving

2 tbsp sesame seeds, toasted (optional)
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Remove the tofu from its packaging and press it firmly between two clean kitchen towels or paper towels, placing a heavy skillet or cutting board on top, for at least 10 minutes until most of the surface moisture is absorbed.
2
Cut the pressed tofu into 3/4-inch cubes. In a large mixing bowl, toss the cubes with the 2 tbsp tamari and 1 tbsp sesame oil until evenly coated, then sprinkle over the cornstarch and toss again until each cube is lightly dusted.

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