Spicy Tofu Salad Bowls Recipe
A vibrant and flavorful Spicy Tofu Salad Bowl featuring crispy, hot sauce-kissed tofu atop a fresh, crunchy mix of romaine, red cabbage, cucumber, and carrots, all tossed in a tangy Asian-inspired dressing with a hint of honey and sesame. Perfect for a wholesome, plant-based meal that’s packed with texture, zest, and nutrition.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Sautéing and tossing
- Cuisine: Asian-inspired
- Diet: Vegetarian
Ingredients
Scale
For the Tofu:
- 8 oz tofu
- 2 tbsp hot sauce
- 2 tbsp oil (vegetable or sesame oil recommended)
- Salt and pepper to taste
For the Salad:
- 1 small head romaine lettuce, roughly chopped
- ½ English cucumber, thinly sliced
- 1 small head red cabbage, shredded
- 1–2 green onions, sliced
- ½ cup carrot, shredded
- ¼ cup roasted peanuts
- 2 tbsp cilantro, chopped
- 1 lime, cut into wedges, for serving
For the Dressing:
- 2 tbsp rice vinegar
- 1 tbsp tamari (or soy sauce)
- 2 tsp sesame oil
- 1 tsp honey
- ¼ tsp garlic, minced
- ½ tsp ginger, minced
- 1 tsp sesame seeds
Instructions
- Prepare the tofu: Drain the tofu thoroughly to remove excess moisture. Pat it dry with a clean kitchen towel, then cut it into bite-sized ½-inch cubes to ensure even cooking and crispiness.
- Prep the salad veggies: Roughly chop the romaine lettuce, thinly slice the cucumber, shred the red cabbage, slice the green onions, and shred the carrots. Combine all these fresh vegetables in a large salad bowl.
- Make the dressing: In a small bowl, whisk together the rice vinegar, tamari, sesame oil, honey, minced garlic, minced ginger, and sesame seeds until well combined and smooth. Set aside for flavors to meld.
- Cook the tofu: Heat 2 tablespoons of oil in a skillet over medium heat. Add the tofu cubes once the oil is hot and cook for about 6–7 minutes, turning occasionally until the tofu is golden brown and crispy on all sides. Season the tofu with salt, pepper, and a few dashes of hot sauce for a spicy kick. Remove from heat and set aside.
- Assemble the salad: Pour the prepared dressing over the mixed veggies in the salad bowl. Add the cooked tofu on top. Toss everything gently so that the tofu and veggies are evenly coated with dressing.
- Garnish and serve: Sprinkle the salad with chopped cilantro and roasted peanuts for added crunch and freshness. Serve with lime wedges on the side for squeezing over the salad just before eating. Enjoy immediately for the best flavor and texture.
Notes
- You can press the tofu for 15-30 minutes before cooking to enhance crispiness.
- Adjust the amount of hot sauce based on your preferred spice level.
- Substitute roasted peanuts with toasted cashews or almonds if preferred.
- For a vegan version, replace honey with maple syrup or agave nectar.
- Serve this salad immediately after tossing to keep the greens fresh and crunchy.
Nutrition
- Serving Size: 1 salad bowl (half of recipe)
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 26 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 0 mg
Keywords: spicy tofu salad, tofu salad bowl, crispy tofu recipe, Asian salad, vegetarian salad, healthy tofu recipe, quick tofu dish, plant-based meal
Find it online: https://bakedbylisa.com/spicy-tofu-salad-bowls-recipe/
