Crispy Tofu Salad with Miso Ginger Mustard Dressing

A crushable, high-protein salad.

2-4 salads

Time: 45 mins

By Ethan Chlebowski

This is a go-to summer meal for me.

Ethan Chlebowski

Ethan Chlebowski



  • Crispy tofu

    • firm tofu
      1 package
    • salt
      a sprinkle
    • baking spray
      , or cooking oil
      as needed
  • Miso dressing

    • rice vinegar
      5 parts50 g
    • miso paste
      4 parts40 g
    • sesame oil
      1 part10 g
    • karashi mustard
      , or dijon
      1/2 part5 g
    • fresh ginger
      , grated or finely minced
      to taste
  • Other salad components

    • romaine lettuce
      , roughly chopped
      a handful
    • cucumbers
      , chopped
      a handful
    • cherry tomatoes
      , halved
      a handful
    • sesame seeds
    • pickled ginger
    • chili crisp oil


Step 1: Salt the tofu

Cut the tofu package into even, 1" cubes. Evenly sprinkle all sides of the tofu pieces with salt to . Place on a wire rack or paper towel. Let it rest for at least 10 minutes to season and draw out some moisture.

Step 2: Make the dressing

Meanwhile, add all miso dressing ingredients to a container or squirt bottle and shake until . Taste and adjust as needed.

Step 3: Crisp the tofu

Preheat an oven broiler on the high setting. Use a paper towel to dry off the exterior of the tofu pieces. Add them to a lightly oiled sheet pan, and spritz or toss with a bit more oil to just barely coat. for 5-7 minutes, flip, and broil for another 5-7 minutes until well colored and crispy.

  • Alternatively, use an at 450°F/232°C and go for 10-15 minutes or until crispy.

Step 4: Assemble & serve

Add all remaining salad components to a bowl, including a portion of crispy tofu.

  • The ratios are up to you, but equal parts of the tofu, lettuce, tomato, and cucumber make for a satisfying & texturally interesting meal.

Toss or drizzle with the miso dressing and garnish as desired. Serve & enjoy.



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