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Crunchy Sesame Tofu Salad

A crunchy, bright salad with crispy sesame-coated tofu and a tangy orange-sesame dressing.
Prep Time10 minutes
Total Time10 minutes
Servings: 2 servings

Ingredients

  • 1 block extra-firm tofu pressed for at least 20 minutes
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp cornstarch
  • 1.5 tbsp sesame seeds
  • 0.5 tsp garlic powder
  • 0.5 cup freshly squeezed orange juice
  • 0.25 cup avocado oil
  • 2 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp smooth Dijon mustard (or yellow mustard)
  • 1 tbsp agave nectar
  • 0.5 tsp sea salt
  • 1 cup shelled edamame (mukimame)
  • 3 cups finely chopped or shredded cabbage about 1/4 medium cabbage
  • 2 carrots shredded
  • 1 red bell pepper stem and seeds removed, thinly sliced
  • 0.5 bunch fresh cilantro leaves and stems chopped (about 1/4 cup chopped)
  • salt to taste
  • 2 tbsp sesame seeds for garnish

Instructions

  • Press the tofu for at least 20 minutes to remove excess moisture, then cut into 1/2-inch cubes.
  • In a mixing bowl, toss the tofu cubes with 2 tbsp soy sauce and 1 tbsp toasted sesame oil until evenly coated.
  • Sprinkle 1 tbsp cornstarch, 1 1/2 tbsp sesame seeds, and 1/2 tsp garlic powder over the tofu and stir to coat each piece evenly.
  • Cook the coated tofu either in an air fryer at 375°F for 10 minutes, shake or stir, then cook 3–5 more minutes until crispy; or bake on a parchment-lined baking sheet at 375°F for 20 minutes, flip, and bake another 10–15 minutes until crispy.
  • While the tofu cooks, make the dressing by combining 1/2 cup orange juice, 1/4 cup avocado oil, 2 tbsp sesame oil, 2 tbsp rice vinegar, 1 tbsp Dijon mustard, 1 tbsp agave nectar, and 1/2 tsp sea salt in a jar with a lid and shaking until emulsified (or whisk in a bowl).
  • Bring 2 cups water to a boil in a saucepan. Add 1 cup shelled edamame and cook 5 minutes, then drain and set aside.
  • In a large mixing bowl, combine 3 cups shredded cabbage and the shredded carrots. Pour about 1/2 cup of the dressing over the vegetables and gently massage with clean hands for about 30 seconds until the cabbage softens. Season with salt to taste.
  • Add the cooked edamame, sliced red bell pepper, and chopped cilantro to the salad and toss gently to combine.
  • Divide the salad among plates, top evenly with the crispy tofu, and sprinkle with 2 tbsp sesame seeds as garnish.

Equipment

  • Mixing Bowl
  • Measuring spoons
  • air fryer or oven
  • baking sheet (if baking)
  • parchment paper (if baking)
  • Saucepan
  • jar with lid or whisk
  • Colander

Notes

  • Press the tofu thoroughly to remove excess moisture for crispiness.
  • Coat tofu pieces evenly with the cornstarch and seasoning for uniform crisping.
  • Preheat the air fryer or oven before cooking the tofu.
  • Massage the cabbage with dressing to tenderize it and improve flavor.
  • Emulsify the dressing by shaking in a jar or whisking until smooth.
  • Adjust the dressing seasoning to taste after mixing.