Introduction

Remember those days when a boring salad just wouldn’t cut it? When you craved something with a little zing, a little crunch, and a whole lot of flavor? Well, get ready to fall in love with lunch all over again! This Spicy Tofu Salad is my go-to when I need a quick, satisfying meal that doesn’t skimp on taste. It’s surprisingly simple to whip up, and the little bit of spice from the tofu will wake up your taste buds in the best way possible. Trust me, this is the salad you’ll be craving week after week!

Why You’ll Love This Recipe

Fast: Seriously, you can have this on the table in under 30 minutes. Perfect for those busy weeknights or a speedy lunch break.
Easy: No fancy techniques here! Just a little chopping, a quick pan-fry, and a whisk of the dressing.
Giftable: While you won’t be gifting the whole salad, the crispy spicy tofu itself makes an amazing topping for other dishes or a fantastic snack.
Crowd-pleasing: Even if you have picky eaters, the familiar crunch of the veggies and the savory, spicy tofu is a winning combo. Plus, it’s plant-based and delicious!

Ingredients

Let’s gather our goodies! This recipe is all about fresh, vibrant flavors.

For the Spicy Tofu:

8 oz firm or extra-firm tofu: This is the star! Make sure to press out as much water as you can for the best crispy texture.
2 tbsp hot sauce: Your favorite kind will do! This is where the kick comes from.
2 tbsp oil: A neutral oil like vegetable or canola works great for getting that perfect crisp.
Salt and pepper to taste: Just to enhance all those lovely flavors.

For the Vibrant Salad Base:

1 small head romaine lettuce, roughly chopped: For that satisfying crunch.
½ English cucumber, thinly sliced: Cool, crisp, and refreshing.
1 small head red cabbage, shredded: Adds beautiful color and a lovely bite.
1-2 green onions, sliced: A subtle oniony pop.
½ cup shredded carrot: Sweetness and a hint of earthiness.
¼ cup roasted peanuts: For that irresistible crunch and nutty flavor.
2 tbsp chopped fresh cilantro: A burst of herby freshness.
1 lime, for serving: Essential for a final squeeze of brightness!

For the Zesty Dressing:

2 tbsp rice vinegar: Tangy and bright.
1 tbsp tamari: A savory, gluten-free soy sauce alternative.
2 tsp sesame oil: For that unmistakable nutty, aromatic goodness.
1 tsp honey: Just a touch to balance the tang. Maple syrup works too if you want to keep it vegan!
¼ tsp minced garlic: A little bit of punch.
½ tsp minced ginger: Adds a warming, zesty note.
1 tsp sesame seeds: For a pretty garnish and a little extra nutty flavor.

How to Make It

Alright, let’s get cooking! You’ll be amazed at how easy this is.

Prep Your Tofu: First things first, we need to get our tofu ready for its spicy makeover. After pressing and draining it (this is key for crispiness!), cut it into nice, bite-sized cubes, about ½-inch is perfect.
Spice It Up: In a medium bowl, toss those tofu cubes with your hot sauce, oil, and a good pinch of salt and pepper. Make sure each piece is nicely coated.
Get It Crispy: Heat a skillet over medium-high heat. Once it’s nice and hot, carefully add your seasoned tofu. Let it cook, stirring occasionally, until it’s beautifully golden brown and delightfully crispy on all sides. This usually takes about 8-10 minutes. Once it’s done, scoop it out onto a plate and let it cool slightly.
Build Your Salad Base: While your tofu is getting crispy, grab a big salad bowl. Add your chopped romaine lettuce, sliced cucumber, shredded red cabbage, sliced green onions, shredded carrot, and those tasty roasted peanuts.
Whip Up the Dressing: In a small bowl or a jar, whisk together the rice vinegar, tamari, sesame oil, honey, minced garlic, minced ginger, and sesame seeds. Give it a good whisk until everything is well combined.
Bring It All Together: Now for the fun part! Add your warm, crispy spicy tofu to the salad bowl along with the chopped fresh cilantro.
Dress and Toss: Drizzle that delicious dressing all over your salad. Gently toss everything together until all those wonderful ingredients are coated in the zesty dressing.
Serve with Sunshine: Plate it up right away and serve with a wedge of lime on the side. A good squeeze of fresh lime juice just elevates everything!

Substitutions & Additions

This recipe is super flexible! Feel free to play around and make it your own.

Tofu Texture: If you’re not a fan of frying, you can bake the tofu cubes tossed in the hot sauce and oil at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until golden and firm.
Spice Level: Adjust the hot sauce to your liking. For an extra kick, add a pinch of red pepper flakes to the tofu or the dressing.
Veggies Galore: Feel free to add other crunchy veggies like bell peppers (any color!), snap peas, or even some edamame for extra protein.
Nutty Alternatives: If peanuts aren’t your thing, try toasted cashews, slivered almonds, or sunflower seeds.
Herbs: Mint or parsley can be a refreshing alternative or addition to cilantro.

Tips for Success

A few little tricks to make this salad absolutely perfect every time:

Press That Tofu! I can’t stress this enough. The drier the tofu, the crispier it will get. You can use a tofu press, or simply wrap the block in paper towels and place something heavy on top for at least 30 minutes.
Don’t Crowd the Pan: When frying your tofu, make sure you don’t overcrowd the skillet. Cook in batches if necessary. This ensures each piece gets a chance to get nice and crispy rather than steaming.
Prep Ahead: You can chop all your veggies, press and cube your tofu, and whisk together the dressing a day in advance. Store them separately in airtight containers in the fridge. When you’re ready to eat, just cook the tofu and toss everything together.
Dressing on the Side: If you’re packing this for lunch, keep the dressing separate until you’re ready to eat to prevent the salad from getting soggy.

How to Store It

This salad is best enjoyed fresh, but leftovers are still pretty tasty!

Best Kept Fresh: For optimal texture and flavor, I recommend eating this salad right after you make it, especially the crispy tofu.
Leftover Salad: If you have any leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. The veggies might soften a bit, but it will still be delicious.
Leftover Tofu: The crispy spicy tofu can be stored separately in an airtight container in the fridge for up to 3 days. You can reheat it in a skillet or oven for a few minutes to bring back some of its crispiness, or enjoy it cold!

FAQs

Got questions? I’ve got answers!

Q: Can I make this recipe vegan?
A: Absolutely! Just swap the honey in the dressing for maple syrup or agave nectar. That’s it!

Q: My tofu isn’t getting crispy. What am I doing wrong?
A: Make sure you’ve pressed out as much water as possible and that your skillet is nice and hot before adding the tofu. Also, avoid overcrowding the pan! If you have too much tofu in the skillet at once, it will steam instead of fry.

Q: How long does the dressing last?
A: The dressing can be made ahead and stored in an airtight container in the refrigerator for up to a week. Give it a good shake or whisk before using.

Spicy Tofu Salad

A quick, satisfying, and flavorful plant-based salad with crispy, spicy tofu and a zesty dressing. Perfect for a speedy lunch or a light dinner.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Servings 4 servings

Equipment

Skillet for frying tofu
Medium bowl for tossing tofu
large salad bowl for assembling salad
Small bowl or jar for whisking dressing

Ingredients

Spicy Tofu

8 oz firm or extra-firm tofu pressed and drained, cut into ½-inch cubes
2 tbsp hot sauce your favorite kind
2 tbsp oil neutral oil like vegetable or canola
to taste salt
to taste pepper

Salad Base

1 small head romaine lettuce roughly chopped
0.5 English cucumber thinly sliced
1 small head red cabbage shredded
1 2 green onions sliced
0.5 cup shredded carrot
0.25 cup roasted peanuts
2 tbsp chopped fresh cilantro

Zesty Dressing

2 tbsp rice vinegar
1 tbsp tamari or gluten-free soy sauce
2 tsp sesame oil
1 tsp honey or maple syrup for vegan option
0.25 tsp minced garlic
0.5 tsp minced ginger
1 tsp sesame seeds for garnish

Instructions

Prep Your Tofu: First things first, we need to get our tofu ready for its spicy makeover. After pressing and draining it (this is key for crispiness!), cut it into nice, bite-sized cubes, about ½-inch is perfect.
Spice It Up: In a medium bowl, toss those tofu cubes with your hot sauce, oil, and a good pinch of salt and pepper. Make sure each piece is nicely coated.
Get It Crispy: Heat a skillet over medium-high heat. Once it’s nice and hot, carefully add your seasoned tofu. Let it cook, stirring occasionally, until it's beautifully golden brown and delightfully crispy on all sides. This usually takes about 8-10 minutes. Once it's done, scoop it out onto a plate and let it cool slightly.
Build Your Salad Base: While your tofu is getting crispy, grab a big salad bowl. Add your chopped romaine lettuce, sliced cucumber, shredded red cabbage, sliced green onions, shredded carrot, and those tasty roasted peanuts.
Whip Up the Dressing: In a small bowl or a jar, whisk together the rice vinegar, tamari, sesame oil, honey, minced garlic, minced ginger, and sesame seeds. Give it a good whisk until everything is well combined.
Bring It All Together: Now for the fun part! Add your warm, crispy spicy tofu to the salad bowl along with the chopped fresh cilantro.
Dress and Toss: Drizzle that delicious dressing all over your salad. Gently toss everything together until all those wonderful ingredients are coated in the zesty dressing.
Serve with Sunshine: Plate it up right away and serve with a wedge of lime on the side. A good squeeze of fresh lime juice just elevates everything!

Notes

This salad is best enjoyed fresh. For optimal texture, toss the dressing just before serving. If packing for lunch, keep the dressing separate. The crispy spicy tofu can be stored separately and reheated.