From craving to table
Instructions
- 1
Press tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.
- 2
In a bowl, toss tofu cubes with cornstarch and salt until evenly coated.
- 3
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and cook, turning occasionally, until golden and crispy on all sides (about 8-10 minutes). Remove and set aside.
- 4
In a large salad bowl, combine mixed greens, shredded cabbage, carrots, red bell pepper, edamame, green onions, cilantro, and toasted sesame seeds. Add nuts if using.
- 5
Whisk together all dressing ingredients in a small bowl until smooth.
- 6
Add crispy tofu to the salad. Drizzle with dressing and toss gently to combine.
- 7
Serve immediately, garnished with extra cilantro and sesame seeds if desired.