Spicy Tofu Salad Bowls Recipe
Introduction
Spicy Tofu Salad Bowls offer a perfect balance of heat, crunch, and freshness. This vibrant dish combines crispy tofu with crisp vegetables and a tangy, flavorful dressing. It’s a quick and satisfying meal ideal for lunch or dinner.
Ingredients
- 8 oz tofu
- 2 tbsp hot sauce
- 2 tbsp oil
- Salt and pepper (to taste)
- 1 small head romaine lettuce (roughly chopped)
- ½ English cucumber (thinly sliced)
- 1 small head red cabbage (shredded)
- 1-2 green onions (sliced)
- ½ cup carrot (shredded)
- ¼ cup roasted peanuts
- 2 tbsp cilantro (chopped)
- 1 lime (for serving)
- 2 tbsp rice vinegar
- 1 tbsp tamari
- 2 tsp sesame oil
- 1 tsp honey
- ¼ tsp garlic (minced)
- ½ tsp ginger (minced)
- 1 tsp sesame seeds
Instructions
- Step 1: Drain the tofu well by pressing out as much moisture as possible. Pat it dry with a clean towel, then slice into bite-sized ½-inch cubes.
- Step 2: Prepare the vegetables by roughly chopping the romaine lettuce, thinly slicing the cucumber, shredding the red cabbage and carrot, and slicing the green onions. Combine all the veggies in a large salad bowl.
- Step 3: In a small bowl, whisk together rice vinegar, tamari, sesame oil, honey, minced garlic, minced ginger, and sesame seeds until smooth. Set this dressing aside.
- Step 4: Heat 2 tablespoons of oil in a skillet over medium heat. Add the tofu cubes and cook for 6–7 minutes, turning occasionally, until golden and crispy. Season with salt, pepper, and hot sauce while cooking. Remove from heat once done.
- Step 5: Pour the dressing over the prepared vegetables, then add the crispy tofu. Toss everything gently to combine. Serve the salad bowls with lime wedges, sprinkle chopped cilantro and roasted peanuts on top for extra flavor and crunch.
Tips & Variations
- Press tofu overnight or use a tofu press for extra crispiness.
- Substitute tamari with soy sauce if preferred.
- Add avocado slices or edamame for extra creaminess and protein.
- Adjust hot sauce quantity to match your preferred spice level.
Storage
Store leftover tofu and salad components separately in airtight containers in the refrigerator for up to 2 days. Reheat tofu gently in a skillet or microwave to retain crispness. Dress the salad just before serving to keep the veggies fresh and crunchy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use firm or extra-firm tofu for this recipe?
Yes, firm or extra-firm tofu works best because it holds its shape well and crisps up nicely when cooked.
How can I make this dish vegan?
This recipe is naturally vegan, but to ensure it, use maple syrup or agave instead of honey in the dressing.
PrintSpicy Tofu Salad Bowls Recipe
A vibrant and flavorful Spicy Tofu Salad Bowl featuring crispy pan-fried tofu, fresh crunchy vegetables, and a zesty homemade dressing. This easy-to-make recipe combines a balance of spicy, tangy, and savory flavors perfect for a light and healthy meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
Tofu and Seasoning
- 8 oz tofu
- 2 tbsp hot sauce
- 2 tbsp oil (for frying)
- Salt and pepper (to taste)
Vegetables
- 1 small head romaine lettuce, roughly chopped
- ½ English cucumber, thinly sliced
- 1 small head red cabbage, shredded
- 1–2 green onions, sliced
- ½ cup carrot, shredded
Dressing
- 2 tbsp rice vinegar
- 1 tbsp tamari
- 2 tsp sesame oil
- 1 tsp honey
- ¼ tsp garlic, minced
- ½ tsp ginger, minced
- 1 tsp sesame seeds
Garnish
- ¼ cup roasted peanuts
- 2 tbsp cilantro, chopped
- 1 lime, for serving
Instructions
- Prepare the tofu: Drain the tofu well by pressing out as much moisture as possible. Pat it dry with a clean towel, then slice into bite-sized ½-inch cubes to ensure even cooking and crispiness.
- Prep the vegetables: Roughly chop the romaine lettuce, thinly slice the cucumber, shred the red cabbage and carrots, and slice the green onions. Combine all the veggies in a large salad bowl.
- Make the dressing: In a small bowl, whisk together rice vinegar, tamari, sesame oil, honey, minced garlic, minced ginger, and sesame seeds until well combined and smooth. Set aside.
- Cook the tofu: Heat 2 tablespoons of oil in a skillet over medium heat. Once hot, add the tofu cubes and cook for 6-7 minutes, flipping occasionally until they turn golden and crispy on all sides. Season with salt, pepper, and dashes of hot sauce to add a spicy kick. Remove tofu from skillet and set aside.
- Assemble the salad: Pour the dressing over the prepared vegetables, then add the cooked tofu cubes. Toss everything gently but thoroughly to combine all flavors.
- Serve: Plate the salad bowls and garnish with chopped cilantro, roasted peanuts, and lime wedges for an extra fresh and crunchy finish. Enjoy while the tofu is still warm!
Notes
- Pressing the tofu is essential to achieve crispy texture.
- Adjust the amount of hot sauce based on your preferred spice level.
- Can be made vegan by using maple syrup or agave instead of honey.
- Serve immediately for best texture, as the tofu may soften if left too long in the dressing.
- Leftovers can be refrigerated for up to 2 days but may lose some crispiness.
Keywords: spicy tofu salad, tofu salad bowl, crispy tofu recipe, healthy tofu salad, vegetarian salad, Asian tofu salad
