Easy Crispy Tofu Salad Recipe
Crispy yet sweet, sour and mildly spicy - this fresh Thai-style Crispy Salad is full of nutritious herbs and vegetables. A great source of protein, the tofu is deep-fried for a crisp coating and contrasts deliciously with the crunchy fresh vegetables, accompanied by the sweet-sour Thai Chicken Chilli Sauce. Fully vegan, it's quick, easy to make and so good, even meat lovers would want more 😋
Equipment
- Sharp Kitchen Knife
- Chopping Board
- Wok
- Strainer
- Wooden Chopsticks
- Mixing Bowl
Ingredients
- 500 ml cooking oil, unscented
- 3 block firm tofu
- 50 g crispy flour, substitute with tempura flour
- 100 g cucumber, cut into 2-inch strips
- 50 g red onion, cut thinly
- 20 g parsley, cut into 1-inch strips
- 10 g spring onions, cut into 1-inch strips
- 12 g red chilli, seeds removed and cut into 1-inch strips
- 3 tbsp Thai Chicken Chilli Sauce, aka, Sweet Chilli Sauce
Instructions
- Prepare the ingredients. Cut the cucumber into thin strips. Slice the red onions thinly. Chop the parsley and spring onions into 1-inch strips. Slice the chilli into half and carefully scrape off the seeds. Cut the chilli into strips. Set all the herbs aside.
- Heat the cooking oil in a wok over medium-heat for 6-8 minutes.Cut the tofu into half horizontally, before cutting them into 3 parts. Turn the tofu 90 degrees, and cut again into half to get 12 pieces. Repeat for the other 2 blocks of tofu.
- Sprinkle the crispy flour all over the tofu pieces. Gently mix to coat them evenly. Dust the excess flour with a strainer over a plate, and set them aside.
- Dip a pair of wooden cooking chopsticks into the oil. If bubbles form at the tips, the oil is ready for deep frying.
- Carefully add the coated tofu into the oil, being careful not to let any of them overlap. Avoid stirring the tofu for about 3 minutes, or until they have separated from the bottom of the wok.
- After 3 minutes, use the wooden cooking chopsticks, or a turner, to carefully separate the tofu that are stuck to each other. Turn the tofu to cook them evenly. Continue cooking for another 3 minutes or until golden brown.
- After 3 minutes, remove the tofu from the hot oil with a strainer, shaking it slightly to drip off excess oil.
- In a mixing bowl, add the cucumber strips, red onions, parsley, spring onions and red chilli. Give them a toss until combined. Then, add the crispy tofu and Chicken Chilli Sauce and mix until the sauce has covered all the ingredients.
- Serve immediately.
Notes
Tips
- Use firm tofu for this recipe. Silk/ soft tofu is too soft to be coated with flour and deep-fried.
- Chicken Chilli Sauce is made in advance/ bought from the shop and drizzled as a dressing. Despite its name, it does not have any trace of chicken. It is a sweet, vinegar chilli sauce meant to be enjoyed with chicken or other deep-fried foods.
- Make sure to watch the video to see exactly how I made it!
Nutrition
Calories: 350kcalCarbohydrates: 14gProtein: 13gFat: 30gSaturated Fat: 1gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gCholesterol: 1mgSodium: 37mgPotassium: 234mgFiber: 2gSugar: 4gVitamin A: 1IUVitamin C: 9mgCalcium: 16mgIron: 3mg
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