This Crunchy Sesame Tofu Salad is a vibrant, flavor-forward dish built from crispy air-fried or oven-baked tofu, fresh raw vegetables, and a bright orange-sesame dressing. The contrast of crunchy tofu with crisp vegetables and a tangy-sweet dressing makes it a quick, memorable meal.
Make a crunchy tofu salad in under 30 minutes for a nutritious lunch or a colorful side. Tofu is pressed, marinated, and crisped in an air fryer or oven, then tossed with shredded cabbage, carrots, bell pepper, edamame, and cilantro. A zesty orange sesame dressing ties everything together, giving the salad a bright, balanced finish.
Ingredients
Extra-firm tofu: Use an extra-firm block and press it for at least 20 minutes to remove excess moisture. This yields the crispiest tofu. Tempeh is an option if you prefer a firmer texture.
Soy sauce: Provides savory umami flavor for the marinade. Use tamari or coconut aminos for a gluten-free option, or low-sodium soy sauce if preferred.
Toasted sesame oil: Adds essential nutty depth to both the tofu and dressing. Avoid regular sesame oil if you want that toasted flavor.
Cornstarch: Coats the tofu and helps form a crisp exterior. Arrowroot or potato starch can be substituted 1:1.
Sesame seeds: Add crunch and a toasty note—use white or black sesame seeds. Sunflower seeds work as a nut-free alternative.
Orange juice: Freshly squeezed orange juice brightens the dressing with natural sweetness and acidity. Store-bought 100% juice is acceptable.
Avocado oil: A neutral oil that adds richness to the dressing. Olive, canola, or grapeseed oil may be used instead.
Rice vinegar: Balances sweetness and adds brightness. Apple cider or white wine vinegar are suitable substitutes.
Dijon mustard: Gives the dressing body and a tangy edge. Yellow mustard or a touch of wasabi can be used for variation.
Agave nectar: Sweetens and balances the dressing. Swap with maple syrup or a small amount of coconut sugar if desired.
Shelled edamame (mukimame): Adds protein and color—use fresh or thawed frozen edamame. Chickpeas or green peas can replace edamame if needed.
Shredded cabbage: Provides crunch and bulk—use red or green cabbage.
Red bell pepper: Contributes sweetness and color. Yellow or orange peppers work well too.
Cilantro: Fresh cilantro adds an herbal, citrusy note. Substitute with parsley or mint if you prefer.
How to Make Crunchy Sesame Tofu Salad
- Prepare the tofu: Cube the pressed tofu into ½-inch pieces and place in a large mixing bowl.
- Add the marinade: Pour soy sauce over the tofu and stir to coat. Add toasted sesame oil, then sprinkle cornstarch, sesame seeds, and garlic powder. Mix until the tofu pieces are evenly coated.
- Cook the tofu (air fryer): Preheat the air fryer to 375°F. Arrange tofu in a single layer and air fry for 10 minutes, shake or stir, then air fry 3–5 more minutes until crisp.
- Cook the tofu (oven): Preheat the oven to 375°F and line a baking sheet with parchment. Spread tofu in a single layer and bake 20 minutes, flip, then bake another 10–15 minutes until golden and crisp.
- Make the dressing: Combine orange juice, avocado oil, sesame oil, rice vinegar, Dijon mustard, agave nectar, and salt in a jar with a tight lid and shake until emulsified, or whisk in a bowl.
- Cook edamame: Bring 2 cups of water to a boil, add shelled edamame, and cook 5 minutes until tender. Drain and set aside.
- Massage the veggies: Combine shredded cabbage and carrots in a bowl. Add about ½ cup of the dressing and gently massage for 30 seconds until the cabbage softens slightly. Adjust seasoning with more dressing and salt if needed.
- Assemble the salad: Add edamame, sliced red pepper, and chopped cilantro to the dressed cabbage and carrots. Toss gently to combine. Divide among plates and top with the crispy tofu and a sprinkle of sesame seeds.
Recipe Pro-Tips
- Press the tofu well: Removing moisture is key to crispy tofu. Use a tofu press or weight it on paper towels for at least 20 minutes.
- Coat evenly: Make sure each tofu piece is well coated with marinade and cornstarch so they crisp evenly.
- Preheat appliances: Preheating the air fryer or oven helps achieve consistent browning and crunch.
- Massage the vegetables: Massaging cabbage with dressing softens it and deepens the flavor.
- Emulsify the dressing: Shake the dressing in a sealed jar or whisk vigorously to ensure a smooth, well-blended sauce.
- Adjust to taste: Taste the dressing and tweak acidity, sweetness, or salt to suit your preference.
Serving Suggestions
This salad makes a refreshing light lunch or a colorful side. Serve it alongside roasted vegetables, a grain bowl, or other Asian-inspired dishes to round out a meal.
- Crispy Saucy Orange Cauliflower
- Korean-Inspired Vegan Buddha Bowl
- Maple Teriyaki Tofu & Veggies
Storage Directions
Enjoy this salad fresh for best texture. Leftovers keep up to 3 days in an airtight container in the refrigerator—store tofu and vegetables separately if possible. To re-crisp tofu, reheat in an air fryer at 375°F for 5–7 minutes or in the oven at 375°F for 10–15 minutes, flipping halfway through.
More Vegan Salad Recipes
- Black Eyed Pea Salad
- Vegan Caesar Salad
- Beet Fennel Salad
- Vegan Potato Salad
- Vegan Nicoise Salad
Recipe Card
Crunchy Sesame Tofu Salad
Ingredients
Sesame Tofu
- 1 block extra-firm tofu, pressed at least 20 minutes
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp cornstarch
- 1 ½ tbsp sesame seeds
- ½ tsp garlic powder
Orange Sesame Dressing
- ½ cup freshly squeezed orange juice
- ¼ cup avocado oil
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp smooth Dijon mustard
- 1 tbsp agave nectar
- ½ tsp sea salt
Salad
- 1 cup shelled edamame
- 3 cups finely shredded cabbage
- 2 carrots, shredded
- 1 red bell pepper, thinly sliced
- ½ bunch fresh cilantro, chopped (about ¼ cup)
- Salt, to taste
- 2 tbsp sesame seeds, for garnish
Instructions
Sesame Tofu
- Cube pressed tofu into ½-inch pieces and place in a mixing bowl.
- Pour soy sauce over tofu and stir to coat. Add sesame oil, then sprinkle cornstarch, sesame seeds, and garlic powder. Toss to coat evenly.
- Air fryer: Cook at 375°F for 10 minutes, stir, then cook 3–5 more minutes until crisp.
- Oven: Bake at 375°F on a parchment-lined sheet for 20 minutes, flip, then bake 10–15 more minutes until crispy.
Sesame Orange Dressing
- While tofu cooks, combine all dressing ingredients in a jar and shake until emulsified, or whisk in a bowl.
Salad
- Bring 2 cups water to a boil, add edamame, and cook 5 minutes. Drain and set aside.
- Place cabbage and carrots in a bowl, add about ½ cup dressing, and massage for 30 seconds until tender. Season with additional dressing and salt if needed.
- Add edamame, red pepper, and cilantro, then toss gently.
- Plate the salad and top with crispy tofu and a sprinkle of sesame seeds.
Notes
Storage: Leftovers keep up to 3 days refrigerated. Store tofu and vegetables separately for best texture. Re-crisp tofu in an air fryer at 375°F for 5–7 minutes or in the oven at 375°F for 10–15 minutes, flipping halfway.
Pro tips: Press tofu thoroughly, coat pieces evenly, preheat your cooker, massage the cabbage with dressing, and emulsify the dressing for a smooth texture. Taste and adjust the dressing to your preference. Save any extra dressing to season grains or noodles for up to 5 days.
Nutrition
| Carbohydrates: 53 g
| Protein: 29 g
| Fat: 62 g
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