Ingredients
For the Crispy Tofu
- 1 (14-ounce) block extra-firm tofu
- 1 teaspoon kosher salt
- 1 tablespoon neutral oil
For the Miso Ginger Dressing
- 3 tablespoons white miso paste
- 3 tablespoons unseasoned rice vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon Dijon mustard
- 1 teaspoon grated fresh ginger
For the Salad
- 1 head of romaine lettuce, chopped
- 1 large cucumber, chopped
- 1 cup cherry tomatoes, halved
- Optional garnishes: toasted sesame seeds, pickled ginger, chili crisp
First, Press the Tofu
This is the most critical step for getting truly crispy tofu. Remove the tofu from its package and drain the water. Wrap the block of tofu in a few layers of paper towels or a clean kitchen towel and place it on a plate. Put something heavy on top of it, like a cast-iron skillet or a few books, and let it press for at least 30 minutes. This will remove a significant amount of water.
Once pressed, unwrap the tofu and cut it into 1-inch cubes. Place the cubes in a bowl and toss them with the kosher salt.
Next, Make the Miso Dressing
While the tofu is pressing, you can make the dressing. This is a simple emulsified dressing, so you just need to combine the ingredients.
In a small bowl or a jar with a lid, combine the white miso paste, unseasoned rice vinegar, toasted sesame oil, Dijon mustard, and grated ginger. Whisk or shake vigorously until the dressing is smooth and creamy.
Cook the Tofu Until Crispy
Position an oven rack about 6 inches from the broiler and preheat the broiler on high.
Toss the salted tofu cubes with the tablespoon of neutral oil until they are evenly coated. Spread the tofu in a single layer on a baking sheet.
Place the baking sheet under the broiler. Broil for ~5-7 minutes, then use tongs to flip the tofu pieces over. Broil for another 5-7 minutes on the second side. The tofu is done when the edges are deeply golden brown and crispy.
Finally, Assemble the Salad
In a large salad bowl, combine the chopped romaine lettuce, cucumber, and cherry tomatoes.
Add the hot, crispy tofu directly from the oven to the salad. Drizzle with the miso ginger dressing and toss everything together until well combined. Garnish with any optional toppings you like and serve immediately.
Crispy Tofu Salad with Miso Ginger Dressing
Ingredients
For the Crispy Tofu
- 1 block extra-firm tofu 14-ounce
- 1 teaspoon kosher salt
- 1 tablespoon neutral oil
For the Miso Ginger Dressing
- 3 tablespoons white miso paste
- 3 tablespoons unseasoned rice vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon Dijon mustard
- 1 teaspoon grated fresh ginger
For the Salad
- 1 head romaine lettuce chopped
- 1 large cucumber chopped
- 1 cup cherry tomatoes halved
- Optional garnishes: toasted sesame seeds pickled ginger, chili crisp
Instructions
- Press tofu block between paper towels with heavy weight for 30 minutes.
- Cut pressed tofu into 1-inch cubes and toss with salt.
- Whisk together miso paste, rice vinegar, sesame oil, Dijon mustard, and grated ginger until smooth.
- Position rack 6 inches from broiler and preheat on high.
- Toss tofu cubes with neutral oil and spread on baking sheet.
- Broil tofu 5-7 minutes per side until deeply golden brown and crispy.
- Combine romaine, cucumber, and cherry tomatoes in large bowl.
- Add hot crispy tofu and miso dressing, toss to combine.
- Top with sesame seeds if desired and serve immediately.
