Crispy Baked Tofu Salad
A nourishing and vibrant salad featuring crispy baked tofu, crunchy cabbage, carrots, and romaine, all tossed in a creamy miso-peanut dressing. This protein-packed, fiber-rich dish is perfect for a quick lunch, light dinner, or meal prep.
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Sharp Knife
- 1 Cutting board
- 1 Whisk
- 1 sheet pan
- Parchment paper
- 1 cast iron skillet or cutting board (for pressing tofu)
- 1 clean towel (for pressing tofu)
Ingredients
For the Tofu
- 14 oz 1 block extra-firm tofu
- 1 tbsp vegetable oil
- 1 tbsp low-sodium soy sauce or tamari for gluten-free
- 2 tbsp cornstarch
For the Dressing
- 1 tbsp creamy peanut butter
- 1 clove garlic minced
- 1 tbsp fresh ginger minced
- 1 tbsp white miso paste
- 1 pinch kosher salt
- ¼ tsp black pepper
- Juice of 1 lime
- 2 tbsp low-sodium soy sauce or tamari
- ¼ cup vegetable oil
For the Salad
- 3 cups coleslaw mix
- 1 cup shredded carrots
- 1 cup chopped romaine lettuce
- 3 scallions thinly sliced
- ¼ cup chopped peanuts
Instructions
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the tofu. Line a large sheet pan with parchment paper to prevent sticking and make cleanup effortless. Preparing the oven first ensures your tofu cooks evenly and crisps perfectly from the start.
- Press the Tofu: To achieve perfectly crispy tofu, it’s essential to remove excess moisture. Take the block of extra-firm tofu out of its packaging and gently pat it dry with a clean towel. Wrap it in a fresh towel or several layers of paper towels, then place a heavy object, such as a cast iron skillet or cutting board, on top. Let it sit for 15 minutes. This pressing step removes extra water so the tofu bakes to a golden, firm texture instead of turning soggy.
- Cut the Tofu: After pressing, unwrap the tofu and place it on a cutting board. Using a sharp knife, slice the tofu into 1-inch cubes. Keeping the pieces uniform ensures that each cube bakes evenly and crisps up consistently.
- Season and Coat the Tofu: Transfer the tofu cubes to a large mixing bowl. Drizzle with 1 tablespoon of vegetable oil and 1 tablespoon of low-sodium soy sauce, tossing gently to coat each piece. Sprinkle 2 tablespoons of cornstarch over the tofu and fold carefully, ensuring every cube has a light, even coating. This cornstarch layer is what will give the tofu its irresistible crunch in the oven.
- Bake the Tofu: Spread the coated tofu cubes in a single layer on the prepared sheet pan. Make sure they are not overlapping so the heat circulates around each piece, allowing for uniform crispiness. Bake in the preheated oven for 25–30 minutes, flipping the cubes halfway through to achieve an even golden color. Once baked, the tofu should be crisp on the outside but tender inside. Remove from the oven and let it cool slightly.
- Prepare the Miso Peanut Dressing: While the tofu bakes, make the dressing. In a medium bowl, combine 1 tablespoon creamy peanut butter, 1 minced garlic clove, 1 tablespoon minced fresh ginger, 1 tablespoon white miso paste, a pinch of kosher salt, 1/4 teaspoon black pepper, the juice of 1 lime, 2 tablespoons low-sodium soy sauce, and 1/4 cup vegetable oil. Whisk thoroughly until smooth and creamy. Taste and adjust seasoning if needed. This dressing balances savory, nutty, and tangy flavors, making it the perfect complement to the crunchy salad.
- Assemble the Salad Base: In a large salad bowl, combine the fresh vegetables: 3 cups coleslaw mix, 1 cup shredded carrots, 1 cup chopped romaine lettuce, 3 thinly sliced scallions, and 1/4 cup chopped peanuts. Toss gently so the vegetables and peanuts are evenly distributed, creating a colorful, crunchy base for the salad.
- Dress the Salad: Pour approximately half of the miso peanut dressing over the vegetable mixture. Toss carefully to coat the ingredients evenly without bruising the vegetables. This first layer of dressing ensures that every bite has flavor while keeping the tofu separate for maximum crispiness.
- Add the Tofu: Gently fold the baked tofu into the salad. Add the remaining dressing a little at a time, tossing lightly until the salad reaches your preferred flavor and coating. Be careful not to overmix, as you want the tofu to retain its crispy texture.
- Garnish and Serve: Finish with an extra sprinkle of chopped peanuts, sesame seeds, or a squeeze of fresh lime juice. Serve immediately for the best crunch, or store in the refrigerator for later. If storing, keep leftover dressing separate and add just before serving to keep the vegetables crisp and vibrant.
Notes
- To make the salad gluten-free, substitute tamari for soy sauce in both the tofu and the dressing.
- Pressing tofu is essential for crispiness — skipping this step may result in soggy cubes.
- Adjust the dressing amount based on your taste; start with half and add more as needed.
- Optional toppings such as sesame seeds, avocado, or bean sprouts can add extra texture and flavor.
- Leftover tofu can be stored separately and reheated in a skillet or oven for crispiness.
- For a more colorful salad, consider adding red bell peppers or purple cabbage.
