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Crispy Tofu Salad with Miso Ginger Dressing

prep time:35 minutes
cook time:15 minutes
Press Time30 minutes
total time:1 hour 20 minutes
Broiling tofu after pressing it for 30 minutes gives you edges that are actually crispy, not just browned - the salt draws out even more moisture while it cooks. The miso-ginger dressing takes literally a minute to whisk together and turns a basic salad into something you'd pay $15 for.
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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.

Notes

For best results, serve while tofu is still hot and crispy. Press time can be extended up to 2 hours for extra-crispy results.