Tofu Crunch Salad
High-protein Jain tofu crunch salad with pan-crisped tofu, cabbage, carrot, peanuts, and sesame-lime dressing. No onion or garlic.
Equipment
- Wide nonstick skillet
- Mixing bowl
Ingredients
Crispy tofu
- 14 oz extra-firm tofu 400 g; pressed 15–20 minutes, then cubed
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- pinch Kashmiri chili powder or black pepper
- 2 tablespoons oil neutral or light olive, for pan-frying
Crunch salad
- 3 cups green cabbage finely shredded
- 1 cup carrot grated or matchstick
- 1/2 cup cucumber diced; Persian or English, lightly seeded if watery
- 1/3 cup roasted peanuts roughly crushed
- 1 tablespoon toasted sesame seeds
- 1/4 cup cilantro leaves chopped
- 1/3 cup sesame-lime dressing plus more to taste; no onion, no garlic
- pinch chaat masala or black salt (kala namak); optional
Instructions
Press and cube the tofu
- Drain the tofu. Wrap in a clean kitchen towel, set a heavy pan on top, and press for 15 to 20 minutes. Pat dry and cut into bite-size cubes.
- While it presses, shred the cabbage, grate the carrot, and dice the cucumber.
Coat for crisp edges
- Toss the tofu cubes with cornstarch, salt, cumin powder, coriander powder, and Kashmiri chili until every side looks lightly dusty. Shake off heavy clumps.
Pan-crisp the tofu
- Heat the oil in a wide nonstick or well-seasoned skillet over medium-high. Add the tofu in a single layer with space between cubes.
- Cook undisturbed 3 to 4 minutes until the bottoms turn deep gold, then turn and cook until most sides are crisp, about 8 to 10 minutes total. Transfer to a plate.
- Air fryer option: lightly oil coated cubes and air-fry at 375°F (190°C) for 12 to 15 minutes, shaking once.
Build the crunch bowl
- In a large mixing bowl, combine cabbage, carrot, cucumber, cilantro, and toasted sesame seeds.
- Pour about 1/3 cup sesame-lime dressing over the vegetables. Add a pinch of chaat masala or black salt. Toss until lightly coated. Taste and adjust dressing or lime.
Finish
- Fold in the warm crispy tofu and crushed peanuts. Serve right away while the tofu still has snap.
Notes
Extra-firm tofu only. Soft or silken tofu will not crisp or hold cubes.
Do not crowd the pan or the tofu steams instead of crisping. Cook in two batches if needed.
Check chaat masala and dressing labels for onion and garlic on Jain days.
For peanut-free, swap roasted almonds or sunflower seeds.
Store leftover crispy tofu, undressed vegetables, and dressing separately up to 2 days. Reheat tofu in a hot pan or air fryer before assembling.
This recipe is vegan as written when the sesame-lime dressing uses plant-based ingredients.
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