Spicy Tofu Salad Bowls Recipe

Introduction

This Spicy Tofu Salad Bowl is a vibrant, flavorful meal perfect for those looking for a healthy, satisfying dish. Crisp vegetables, crispy tofu, and a tangy, spicy dressing come together to create a refreshing and exciting salad that’s easy to make and delicious to eat.

Ingredients

• 8 oz tofu
• 2 tbsp hot sauce
• 2 tbsp oil
• Salt and pepper (to taste)
• 1 small head romaine lettuce (roughly chopped)
• ½ English cucumber (thinly sliced)
• 1 small head red cabbage (shredded)
• 1-2 green onions (sliced)
• ½ cup carrot (shredded)
• ¼ cup roasted peanuts
• 2 tbsp cilantro (chopped)
• 1 lime (for serving)
• 2 tbsp rice vinegar
• 1 tbsp tamari
• 2 tsp sesame oil
• 1 tsp honey
• ¼ tsp garlic (minced)
• ½ tsp ginger (minced)
• 1 tsp sesame seeds

Instructions

1. Step 1: Start by draining the tofu well—get as much moisture out as you can. Pat it dry with a clean towel, then slice it into bite-sized ½-inch cubes.
2. Step 2: Next, prep your veggies and pile them into a big salad bowl.
3. Step 3: In a cup or small bowl, whisk together rice vinegar, tamari, sesame oil, honey, minced garlic, minced ginger, and sesame seeds until smooth and fully combined. Set aside for now.
4. Step 4: Heat about 2 tablespoons of oil in a skillet over medium heat. Once hot, add the tofu cubes and cook for around 6–7 minutes, flipping now and then, until they’re golden and crispy. Season with a pinch of salt, some black pepper, and a few dashes of hot sauce for kick. Set it aside once cooked.
5. Step 5: Pour the dressing over the veggies, add the cooked tofu, and give everything a good toss. Serve it up with lime wedges, a sprinkle of chopped cilantro, and some roasted peanuts for crunch. So fresh, so flavorful—dig in!

Tips & Variations

• Pressing the tofu overnight or for at least 30 minutes helps remove extra moisture and results in crispier tofu.
• Swap out romaine for baby kale or spinach for a different leafy green texture.
• For extra heat, add more hot sauce or finely chopped fresh chili to the dressing.
• Use tamari or soy sauce to keep it gluten-free or not, depending on your preference.
• Roast your own peanuts or substitute with cashews or almonds for a nutty twist.

Storage

Store salad components separately if possible—keep the tofu and veggies in airtight containers in the refrigerator for up to 2 days. Combine just before serving to maintain crispness. Leftover salad can be reheated gently in a skillet or microwave, but it’s best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other proteins instead of tofu?

Yes, grilled chicken or shrimp can be great alternatives for a non-vegetarian option. Just adjust cooking times accordingly.

Is this salad suitable for meal prep?

Absolutely! Keep dressing and tofu separate from the veggies until ready to eat to avoid sogginess. This keeps the salad fresh and crunchy.

Spicy Tofu Salad Bowls Recipe

Print Recipe

★★★★★

4.7 from 188 reviews

This Spicy Tofu Salad Bowl combines crispy, golden tofu with a vibrant mix of fresh vegetables and a tangy, spicy dressing. Perfect as a light, nutritious meal, it features fragrant Asian-inspired flavors from ginger, garlic, sesame oil, and tamari, balanced with the crunch of peanuts and refreshing lime wedges.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 22 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: Asian Fusion
• Diet: Vegetarian

Ingredients

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Tofu and Cooking

• 8 oz tofu
• 2 tbsp hot sauce
• 2 tbsp oil (vegetable or canola oil ideal for frying)
• Salt and pepper to taste

Vegetables and Garnishes

• 1 small head romaine lettuce, roughly chopped
• ½ English cucumber, thinly sliced
• 1 small head red cabbage, shredded
• 1–2 green onions, sliced
• ½ cup carrot, shredded
• ¼ cup roasted peanuts
• 2 tbsp cilantro, chopped
• 1 lime, cut into wedges for serving

Dressing

• 2 tbsp rice vinegar
• 1 tbsp tamari (or soy sauce)
• 2 tsp sesame oil
• 1 tsp honey
• ¼ tsp garlic, minced
• ½ tsp ginger, minced
• 1 tsp sesame seeds

Instructions

1. Prep the tofu: Drain the tofu very well, pressing out as much moisture as possible. Pat it dry thoroughly with a clean towel, then cut into bite-sized ½-inch cubes.
2. Prepare the vegetables: Roughly chop the romaine lettuce, thinly slice the cucumber, shred the red cabbage, slice the green onions, and shred the carrot. Combine all the veggies in a large salad bowl.
3. Make the dressing: In a small bowl or cup, whisk together rice vinegar, tamari, sesame oil, honey, minced garlic, minced ginger, and sesame seeds until smooth and well combined. Set aside.
4. Cook the tofu: Heat 2 tablespoons of oil in a skillet over medium heat. When hot, add the tofu cubes and cook for 6–7 minutes, flipping occasionally until the cubes are golden brown and crispy on all sides. Season with salt, pepper, and hot sauce during cooking for a spicy kick. Remove from heat and set aside.
5. Assemble the salad: Pour the dressing over the mixed vegetables and toss to coat evenly. Add the cooked tofu on top and gently mix it all together.
6. Serve: Plate the salad bowls and garnish with lime wedges, chopped cilantro, and roasted peanuts for added flavor and crunch. Enjoy fresh.

Notes

• Pressing the tofu well is key to achieving crispiness.
• Adjust the hot sauce quantity to control the spice level to your preference.
• Use tamari for a gluten-free option or regular soy sauce otherwise.
• For a vegan version, substitute honey with maple syrup or agave nectar.
• This salad is best served immediately to maintain the crisp textures.

Keywords: spicy tofu salad, tofu salad bowl, crispy tofu, Asian tofu salad, healthy tofu recipe, vegetarian salad, spicy salad dressing