This Japanese Tofu Salad is inspired by Agedashi Tofu, a popular side dish from Japan. Shatteringly crispy cubes of warm tofu, coated in a bright, gingery tsuyu dressing, all in 30 minutes. Sooo good!
There are many different types of Japanese Tofu Salads but this one is inspired by Agedashi-tofu, a popular Japanese dish of warm fried tofu in a light tsuyu broth. It’s usually topped with grated daikon (a type of radish), a touch of ginger and spring onions.
So, if you love Agedashi Tofu, you will love this salad! I love to make Agedashi tofu, but I also love to get my 5 a day, enter this salad. It’s packed with filling veggies and still has those classic Japanese flavours with the light and crispy tofu.
3 Tips for Making Japanese Tofu Salad
- Coating the tofu. Coat the tofu in cornflour right before frying or else the flour will become sticky and hard to work with.
- Pat the tofu dry. Patting the tofu dry with some kitchen paper will help achieve a light and crispy coating.
- Keep the tofu crispy. To keep the tofu crispy, add all the salad ingredients to a bowl along with the dressing, then top with the crispy tofu.
What to Serve with Japanese Tofu Salad
This salad is filling enough to make as a lunch or light dinner, but if you’re looking to make a delicious summer spread, why not serve this Japanese Tofu Salad with a plate of Miso Aubergine and some Yuzu Kosho Fried Chicken.
Still looking for more recipes with tofu? check out these recipes:
Frequently Asked Questions
Yes, but it will have different texture. To air fry, coat the tofu with the cornstarch and use a spray oil to cover before putting them in the air fryer on a high heat until crispy.
Yes but prepare the dressing, vegetables and tofu separately and mix together right before serving. Pop the tofu into an oven or air fryer to crisp it back up.
One of the main ingredients in tsuyu is katsuobushi (dried bonito flakes), therefore it isn’t vegan/vegetarian. I don’t currently have a recipe for vegan tsuyu but but there are some on Google!
Japanese Tofu Salad (Agedashi Tofu Salad)
Ingredients
Fried Tofu
- 200g medium firm tofu (cubed)
- cornflour
Salad Vegetables
- 1/2 sweet potato (cubed)
- 1/2 cup red radishes (quartered)
- 1/2 cup tomatoes (quartered)
- 1/2 cup cucumber (cubed)
- salad leafs (handful)
Dressing
- 2 tbsp tsuyu
- 2 tsp sesame oil
- 2 tsp lemon juice
- 10 g grated ginger
Instructions
- Coat the cubed sweet potato in oil and a sprinkle of salt, then pop into the oven or air-fryer at around 190°C (374°F) for 20 minutes, or until golden.
- To shallow-fry the tofu, add enough oil into a pan so that it will cover about half the tofu, then heat to approximately 160°C (320°F).
- Coat the Tofu in cornflour right before adding the hot oil. Cook on both sides until crispy. Transfer to a cooling rack once done.
- In the meantime, combine the dressing ingredients and set aside.
- Once the sweet potato is cooked, add all the salad vegetables into a mixing bowl. Top with the cubes of fried tofu, drizzle with the dressing and serve.
