This post contains affiliate links. Please see our disclosure policy.
This Crunchy Sesame Tofu Salad recipe is a flavor-packed, quick-fix meal made with crispy air-fried or baked tofu, raw veggies, and a zesty orange sesame dressing. The satisfying crunch and vibrant taste and color make this a stand-out anytime dish.
Whip up crispy tofu salad with sesame dressing for a nutritious, delicious light lunch or flavorful side dish. Marinated tofu is crisped to perfection in the air fryer or baked in the oven, then combined with a colorful mix of fresh vegetables and a tangy orange sesame dressing. The crispy tofu adds a satisfying texture, while the vibrant veggies and zesty dressing elevate this seemingly simple recipe to the ultimate Asian crunch salad in less than 20 minutes!
For more tasty vegan salad recipes, try my Kale Kimchi Salad, Refreshing Avocado Cucumber Salad, or Marinated White Bean Salad.
Ingredients
Extra Firm Tofu: For the best crispy tofu salad, choose an extra firm block of tofu. Press it for at least 20 minutes to remove excess moisture before marinating for an even crispier result. You can also use extra firm tempeh for a different texture and flavor.
Soy Sauce: Adds a savory umami flavor to the tofu marinade. For a gluten-free option, substitute with tamari or coconut aminos. You can also choose a low-sodium soy sauce if desired.
Toasted Sesame Oil: This oil is essential for the rich, nutty flavor in the tofu and sesame salad dressing. To capture the distinct flavors, use toasted sesame oil, not regular. You can also use olive oil for a different flavor if necessary or desired.
Cornstarch: Helps create a crispy coating for the tofu. If you need a substitute, swap 1:1 with arrowroot powder or potato starch for a similar effect.
Sesame Seeds: These add crunch and a nutty flavor to the tofu and are an additional garnish for the crunchy salad. Use white or black sesame seeds, depending on your preference. Sunflower seeds can be used as a good alternative for a nut-free option.
Orange Juice: Freshly squeezed orange juice provides a subtle sweetness and acidity for the sesame dressing. Fresh juice is preferred, but store-bought 100% pure orange juice also works.
Avocado Oil: This mild, neutral-tasting oil adds richness to the dressing while letting the other flavors shine. If desired, substitute with olive or another neutral oil, like canola or grapeseed oil.
Rice Vinegar: Adds acidity and brightness to balance the sweetness of the orange juice in the dressing. Apple cider vinegar or white wine vinegar can be substituted.
Dijon Mustard: Smooth Dijon mustard provides a tangy kick and smooth texture to the crunch salad dressing. Alternatively, you can use yellow mustard or a pinch of wasabi for a different flavor.
Agave Nectar: This natural sweetener balances the acidity in the dressing and compliments the other flavors. Maple syrup or a bit of coconut sugar can be used as substitutes.
Shelled Edamame (Mukimame): Adds protein and a bright green color. Fresh is best, or thaw frozen mukimame before boiling and adding to the marinated tofu salad. Substitute with pre-boiled edamame, chickpeas, or cooked green peas for a variation.
Shredded Cabbage: Offers a crisp texture and vibrant color to the crunchy salad recipe. Use red or green cabbage.
Red Bell Pepper: Provides a pop of sweetness and color. Yellow or orange bell peppers can be used as alternatives or a mix of colors. For a milder flavor, use cucumber slices.
Cilantro: Fresh cilantro adds an herbaceous note that accentuates the Asian tofu salad flavors. For a different flavor, you can use fresh parsley or mint.
How to Make Crunchy Sesame Tofu Salad
- Prepare Tofu. Cube the pressed tofu into ½-inch pieces and place it in a large mixing bowl.
- Add Marinade. Pour the soy sauce over the tofu and stir well until the tofu is coated. Then add the sesame oil and stir again. Sprinkle the cornstarch, sesame seeds, and garlic powder over the tofu and stir well.
- Cook Tofu: Air Fryer. Transfer the coated tofu to an air fryer and cook at 375°F for 10 minutes. Stir the tofu, and air fry for another 3-5 minutes, or until crispy.
- Cook Tofu: Oven. Preheat the oven to 375°F and line a baking sheet with parchment paper. Spread the prepared tofu evenly over the prepared baking sheet. Bake the tofu for 20 minutes, then flip and bake for another 10-15 minutes, until crispy.
- Prepare Salad Dressing. Place the sesame dressing ingredients in a glass jar with a lid. Tighten the lid and shake until emulsified. Alternatively, you can whisk the ingredients together in a bowl.
- Prepare Edamame: Bring 2 cups of water to a boil in a saucepan over high heat. Add the edamame beans to the boiling water and cook for 5 minutes until tender. Strain the water from the beans and set aside.
- Massage Veggies: Place the prepared cabbage and carrots in a mixing bowl. Pour ½ cup of the orange sesame dressing over the vegetables. Use clean hands to gently massage the veggies until the cabbage is more tender, for about 30 seconds. Season to taste with more dressing and salt.
- Assemble Salad: Add the edamame, red peppers, and cilantro to the salad, and gently toss to combine. Then transfer the salad to serving plates and top evenly with the crispy tofu and sesame seeds.
Recipe Pro-Tips
- Press the tofu well. For the crispiest tofu in the salad, press it thoroughly to remove as much moisture as possible. Use a tofu press or place the tofu on a paper-towel-lined plate with a heavy object set on top for at least 20 minutes. This helps achieve a crunchy texture whether you bake or air fry it.
- Evenly season the tofu. When coating the tofu in the marinade, ensure that each piece is evenly covered with the seasoning and cornstarch mixture. This will help in achieving uniform crispiness when cooked.
- Preheat cooking appliances. Preheat the air fryer or oven before adding the tofu to ensure even cooking and the best crispy texture.
- Massage the veggies. Gently massage the shredded cabbage and other vegetables with the dressing to tenderize them and enhance their flavor.
- Emulsify the dressing. For a perfectly blended dressing, vigorously shake the dressing ingredients in a jar with a tight lid or whisk them thoroughly in a bowl until they are fully combined and smooth. This ensures the dressing is emulsified, with a consistent texture and flavor.
- Adjust the dressing to taste. The sesame tofu salad dressing can be adjusted based on your preference. Taste after mixing and add more seasonings, sweetener, oil, or vinegar as needed to balance the flavors.
Serving Suggestions
This crunchy salad with tofu is perfect for a light lunch or a side dish at dinner. Pair it with some of our favorite recipes below for a full-spread Asian-inspired meal:
Storage Directions
Crispy tofu salad recipes are best enjoyed right away. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Ideally, store the tofu and veggies separately. To re-crisp the tofu, reheat it in the air fryer at 375ºF for 5-7 minutes or in the oven at 375ºF for 10-15 minutes, flipping halfway through.
More Vegan Salad Recipes
Recipe Card
Crunchy Sesame Tofu Salad
Ingredients
Sesame Tofu
- 1 block extra firm tofu, pressed for at least 20 minutes
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp cornstarch
- 1 ½ tbsp sesame seeds
- ½ tsp garlic powder
Orange Sesame Dressing
- ½ cup freshly squeezed orange juice
- ¼ cup avocado oil
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp smooth dijon mustard, or yellow mustard
- 1 tbsp agave nectar
- ½ tsp sea salt
Salad
- 1 cup shelled edamame, also called mukimame
- 3 cups finely chopped or shredded cabbage, about ¼ of a medium-sized cabbage
- 2 carrots, shredded
- 1 red bell pepper, stem and seeds removed, thinly sliced
- ½ bunch of fresh cilantro, leaves and stems chopped (about ¼ cup chopped)
- Salt, to taste
- 2 tbsp sesame seeds, for garnish
Instructions
Sesame Tofu
- Cube the pressed tofu into ½-inch pieces and place it in a mixing bowl.
- Pour the soy sauce over the tofu and stir. Then add the sesame oil and stir again. Sprinkle the cornstarch, sesame seeds, and garlic powder over the tofu and stir well.
- To air fry: Transfer the coated tofu to an air fryer and cook at 375°F for 10 minutes. Stir the tofu, and air fry for more 3-5 minutes, or until crispy.
- To bake: Preheat the oven to 375°F and line a baking sheet with parchment paper. Spread the prepared tofu evenly over the prepared baking sheet. Bake the tofu for 20 minutes, then flip and bake for another 10-15 minutes, until crispy.
Sesame Orange Dressing
- While the tofu air fries or bakes: place all of the ingredients in a glass jar with a lid. Tighten the lid and shake until emulsified. Alternatively, you can whisk the ingredients together in a bowl.
Salad
- In a saucepan over high heat, bring 2 cups of water to a boil. Add the edamame beans to the boiling water and cook for 5 minutes until tender. Strain the water from the beans and set aside.
- Place the cabbage and carrots in a mixing bowl. Pour ½ cup of the orange sesame dressing over the vegetables. Use clean hands to gently massage the veggies until the cabbage is more tender, about 30 seconds. Season to taste with more dressing and salt.
- Add the edamame, red peppers, and cilantro to the salad, and gently toss to combine.
- Transfer the salad to serving plates and top evenly with the crispy tofu and sesame seeds.
Notes
- Press the tofu well. For the crispiest tofu in the salad, press it thoroughly to remove as much moisture as possible. Use a tofu press or place the tofu on a paper-towel-lined plate with a heavy object set on top for at least 20 minutes. This helps achieve a crunchy texture whether you bake or air fry it.
- Evenly season the tofu. When coating the tofu in the marinade, ensure that each piece is evenly covered with the seasoning and cornstarch mixture. This will help in achieving uniform crispiness when cooked.
- Preheat cooking appliances. Preheat the air fryer or oven before adding the tofu to ensure even cooking and the best crispy texture.
- Massage the veggies. Gently massage the shredded cabbage and other vegetables with the dressing to tenderize them and enhance their flavor.
- Emulsify the dressing. For a perfectly blended dressing, vigorously shake the dressing ingredients in a jar with a tight lid or whisk them thoroughly in a bowl until they are fully combined and smooth. This ensures the dressing is emulsified, with a consistent texture and flavor.
- Adjust the dressing to taste. The sesame tofu salad dressing can be adjusted based on your preference. Taste after mixing and add more seasonings, sweetener, oil, or vinegar as needed to balance the flavors.
- Save extra dressing. If you have any leftover dressing, use it to season veggies, grains, or noodles. It will stay fresh for about 5 days after making.
Jenné, this is exactly what I was looking for and it is a beautiful, delicious salad! Thank you: 5 *