Description
A hearty and flavorful salad combining crispy fried tofu, quinoa, and flavorful vegetables.
Ingredients
Scale
Fried Tofu
- 1/2 block firm tofu
- 1 tablespoon cornstarch
- neutral oil for frying
Salad
- 1 cup cooked quinoa
- 1/2 bell pepper, any color, diced
- 1 jalapeño, roughly chopped (seeds on for fire, seeds off for mild)
- 1/2 bunch cilantro (or 1/2 cup chopped)
- 1 carrot, shredded
- 2 tablespoons chopped green onion greens
- 1 small avocado (or 1/2 large avocado), sliced
Sesame Dressing
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons soy sauce
- 1 clove garlic, grated or finely minced
- 1/4 teaspoon salt (optional)
Instructions
For the Sesame Dressing
- In a small bowl, add all ingredients and whisk to combine. Set aside.
For the Crispy Tofu
- Cut tofu into half-inch cubes. Place cubes between two layers of towels and press with your hands to release excess moisture.
- Toss the tofu cubes in a bag or bowl with the 1 tablespoon of cornstarch and shake or stir until evenly coated.
- Preheat a ceramic frying pan to medium. Add 3/4 inch oil. When the oil reaches 350 Fahrenheit, it’s ready for the tofu. If you don’t have a thermometer, you can check by lowering a piece of tofu into the oil. If the tofu bubbles immediately, your pan is ready.
- Add the tofu. While cooking, casually turn the tofu halfway through to make sure both sides are evenly cooked. The tofu is done when golden but not brown.
- Line a cooling rack with paper towels. Remove the tofu and place on your rack to cool.
Assembling the Salad
- When the tofu is room-temperature, you’re ready to assemble the salad. Combine salad ingredients (except for the avocado) in a large bowl.
- Add the crispy tofu and toss with dressing. Top with fanned avocado slices.
- Enjoy immediately.
Keywords: tofu, crispy tofu, fried tofu, salad, vegetables, sesame, salad dressing, vegan, vegetarian