Ingredients

Scale

For the Crispy Tofu:

1 block (14-16 ounces) extra-firm tofu, pressed: The star of the show! Extra-firm tofu is crucial for achieving that desirable crispiness. Pressing it removes excess water, allowing it to brown and crisp up beautifully. You can use a tofu press or a simple DIY method (explained later).

2 tablespoons cornstarch or arrowroot powder: This is the magic ingredient for achieving truly crispy tofu. Cornstarch or arrowroot powder creates a light coating that helps the tofu get golden brown and wonderfully crunchy when cooked. Arrowroot powder is a great gluten-free alternative.

1 tablespoon olive oil or avocado oil: A healthy fat for cooking the tofu. Olive oil adds a subtle fruity flavor, while avocado oil is neutral and has a high smoke point, making it ideal for pan-frying.

1 teaspoon soy sauce or tamari (for gluten-free): Adds a savory umami depth to the tofu. Tamari is a gluten-free alternative to soy sauce and offers a similar rich flavor.

½ teaspoon garlic powder: Enhances the savory flavor profile of the tofu.

¼ teaspoon black pepper: Adds a touch of spice and complements the other seasonings.

Pinch of salt: To season the tofu and enhance its overall flavor.

For the Miso Tahini Dressing:

¼ cup tahini: The creamy base of our dressing. Tahini is a paste made from sesame seeds, offering a rich, nutty flavor and a smooth texture. Look for good quality tahini that is smooth and pourable.

2 tablespoons white miso paste: The secret ingredient for umami and depth. White miso is milder and sweeter than red miso, making it perfect for dressings. It provides a complex savory flavor that elevates the dressing.

2 tablespoons rice vinegar: Adds a tangy brightness that balances the richness of the tahini and miso. Rice vinegar is milder than white vinegar and offers a subtle sweetness.

2 tablespoons maple syrup or agave nectar: A touch of sweetness to balance the savory and tangy flavors. Maple syrup adds a warm, caramel-like note, while agave nectar is a vegan alternative with a neutral sweetness.

2 tablespoons water: To thin the dressing to the desired consistency. You may need to adjust the amount depending on your tahini and desired dressing thickness.

1 tablespoon sesame oil: Adds a fragrant, nutty aroma and flavor that complements the tahini and miso. Toasted sesame oil is preferred for its richer flavor.

1 tablespoon lemon juice: Another layer of acidity to brighten the dressing and cut through the richness. Freshly squeezed lemon juice is always best.

1 clove garlic, minced: Adds a pungent, aromatic kick to the dressing. Freshly minced garlic is recommended for the best flavor.

½ teaspoon grated ginger (optional, but highly recommended): Adds a warm, spicy note and complements the Asian-inspired flavors of the dressing. Fresh ginger is best, but you can use ginger paste in a pinch.

For the Salad:

5–6 cups mixed greens or romaine lettuce: The leafy base of our salad. Mixed greens offer a variety of textures and flavors, while romaine lettuce provides a crisp and sturdy base.

1 cup cucumber, diced: Adds a refreshing coolness and crunch to the salad. English cucumbers or Persian cucumbers are great choices.

1 cup bell pepper (any color), diced: Adds sweetness, color, and crunch. Red, yellow, or orange bell peppers are all delicious.

1 cup carrots, shredded or julienned: Adds sweetness and a satisfying crunch. You can use pre-shredded carrots or shred them yourself.

½ cup red onion, thinly sliced: Adds a pungent bite and beautiful color contrast. If you find red onion too strong, you can soak the slices in cold water for 10 minutes to mellow the flavor.

½ cup edamame, shelled (fresh or frozen, thawed): Adds protein, fiber, and a slightly nutty flavor. Edamame pods can be steamed or boiled and then shelled. Frozen edamame is a convenient option.

½ cup cherry tomatoes, halved: Adds juicy sweetness and acidity. Cherry tomatoes are preferred for their intense flavor and bite-size shape.

¼ cup sesame seeds, toasted (for garnish): Adds a nutty flavor and visual appeal. Toasting sesame seeds enhances their flavor and aroma.

¼ cup chopped scallions or cilantro (for garnish): Adds a fresh, herbaceous finish and visual appeal. Scallions offer a mild oniony flavor, while cilantro adds a brighter, citrusy note.

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Instructions

Step 1: Press the Tofu (At least 30 minutes, ideally longer)

This is a crucial step for achieving crispy tofu. Pressing removes excess water, allowing the tofu to brown and crisp up properly.

Drain the tofu: Remove the tofu from its packaging and drain off any excess water.

Press the tofu:
- Tofu Press Method: If you have a tofu press, follow the manufacturer’s instructions. Generally, you place the tofu block in the press and tighten it gradually over time.
- DIY Method: Wrap the tofu block in several layers of paper towels or a clean kitchen towel. Place it on a plate and top it with a heavy object, such as a stack of books or a heavy pan.

Press for at least 30 minutes: The longer you press, the drier the tofu will be, and the crispier it will become. For best results, press for 1-2 hours. Change the paper towels if they become very wet during pressing.

Step 2: Prepare the Crispy Tofu

While the tofu is pressing, you can prepare the other ingredients. Once pressed, it’s time to transform that block of tofu into crispy golden nuggets.

Cut the tofu: Once pressed, cut the tofu into ½-inch to ¾-inch cubes. Smaller cubes will crisp up faster.

Season the tofu: In a medium bowl, gently toss the tofu cubes with cornstarch or arrowroot powder, soy sauce or tamari, garlic powder, black pepper, and salt. Make sure each cube is evenly coated with the cornstarch mixture. This coating is key to the crispiness!

Cook the tofu:
- Pan-Frying (Recommended for best crispiness): Heat olive oil or avocado oil in a large skillet over medium-high heat. Once the oil is hot (shimmering but not smoking), carefully add the tofu cubes in a single layer, being careful not to overcrowd the pan. Cook for 4-5 minutes per side, or until golden brown and crispy on all sides. Work in batches if necessary to avoid overcrowding.
- Baking (Healthier option): Preheat oven to 400°F (200°C). Toss the tofu cubes with 1 tablespoon of olive oil and the cornstarch mixture. Spread the tofu cubes in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Air-Frying (Quick and crispy): Preheat air fryer to 400°F (200°C). Toss the tofu cubes with 1 tablespoon of olive oil and the cornstarch mixture. Place the tofu cubes in the air fryer basket in a single layer (you may need to work in batches). Air fry for 12-15 minutes, shaking the basket halfway through, until golden brown and crispy.

Set aside: Once the tofu is cooked and crispy, remove it from the pan, oven, or air fryer and set aside to cool slightly.

Step 3: Make the Miso Tahini Dressing

While the tofu is cooling, whisk together the magic Miso Tahini Dressing. It’s incredibly easy and comes together in minutes.

Combine dressing ingredients: In a small bowl, whisk together tahini, white miso paste, rice vinegar, maple syrup or agave nectar, water, sesame oil, lemon juice, minced garlic, and grated ginger (if using).

Whisk until smooth: Whisk until the dressing is smooth and creamy. If the dressing is too thick, add a little more water, one tablespoon at a time, until you reach your desired consistency. The dressing should be pourable but still have some body.

Taste and adjust: Taste the dressing and adjust seasonings as needed. You may want to add more rice vinegar for tanginess, maple syrup for sweetness, or miso paste for saltiness/umami.

Step 4: Assemble the Salad

Now for the fun part – putting it all together!

Prepare the salad base: In a large bowl, combine mixed greens or romaine lettuce, diced cucumber, diced bell pepper, shredded carrots, thinly sliced red onion, edamame, and halved cherry tomatoes.

Add crispy tofu: Gently add the crispy tofu cubes to the salad bowl.

Dress the salad: Drizzle the Miso Tahini Dressing over the salad. Start with about ¾ of the dressing and add more to taste. Toss gently to combine, ensuring all the ingredients are lightly coated in dressing. Be careful not to overdress the salad, as it can become soggy.

Garnish and serve: Garnish the salad with toasted sesame seeds and chopped scallions or cilantro. Serve immediately for the best texture and flavor.

Nutrition

Serving Size: One Normal Portion
Calories: 450-550
Sugar: 10-15 grams
Sodium: 500-700 mg
Fat: 30-35 grams
Saturated Fat: 4-5 grams
Unsaturated Fat: 25-30 grams
Carbohydrates: 30-40 grams
Fiber: 8-10 grams
Protein: 20-25 grams