Asian Crispy Tofu Salad
40 mins (prep 10, cooking 30)
12 ingredients
4 servings
Made this for my BF yesterday and he rated it 6 stars. The ingredients and instructions came from the chef at The Market at Newport, a popular cafeteria near where I work that serves excellent food. I supplied the amounts. Do not make this with silken tofu as it will just fall apart. Buy the type of tofu that's packed in water instead. Good as a meat substitute, or snack, or serve it on top of a bed of greens with a bit of rice vinegar or dressing of your choice. It's also really good with balsamic vinegar. *NOTE* - Use a non-stick frying pan, and don't peek at it otherwise it won't get crispy.

Categories:  <-60-mins , salad , vegan , easy , beans , equipment , vegetarian , japanese , stove-top , soy~tofu , time-to-make , asian ,
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Serving Size (114.78 g)
Servings 4
Amount per Serving
Calories 111.36 Calories from Fat 63.63
% Daily Value *
Total Fat 7.07g 43.51%
Saturated Fat 0.73g 14.65%
Trans Fat 0.0g %
Cholesterol 0.02mg 0.03%
Sodium 630.79mg 105.13%
Total Carbohydrate 3.26g 4.35%
Dietary Fiber 0.55 g 8.87%
Sugars 0.73 g %
Protein 11.15g 89.22%
Vitamin A 8.39IU% Vitamin C 1.14mg%
Calcium 181.1mg% Iron 2.13mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh ginger, fresh, salt and pepper