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Fried Tofu Salad

Prep Time:

30 Minutes

Cook Time:

5 Minutes


2 Servings



About the Recipe

Tofu is probably the most versatile non-meat source of protein. It can be eaten in its raw state, simmered, grilled, baked, deep fried - you name it. In this recipe, the cotton tofu is fried to impart some flavour and texture. Your daily protein gets a further boost from the tahini in the dressing.


400g firm tofu

40g rocket, rinsed

130g green & red gem lettuce, rinsed and cut into bite sized pieces

50g red bell pepper

50g yellow bell pepper

150g sugar snaps

100g baby tomatoes

3 tbsp veg oil

2 tbsp tahini paste

1 tbsp soy sauce

2 tbsp sushi vinegar

2 tsp fried shallots for topping (optional)

some kitchen paper


remove the strings from the sugar snaps and rinse

drain the excess water from the tofu using a couple of sheets of kitchen paper

removed the seeds from the peppers, rinse and thinly slice 

cut the tofu in half lengthways, then cut into 1 cm cubes

boil the sugar snaps in a small saucepan for 2 mins, drain and set aside

heat 1 tbsp of the oil in a frying pan. fry the tofu for 1 min over a high heat, then turn over and fry for a further 1 min

mix together the rocket, lettuce, bell peppers & sugar snaps in a bowl

to prepare the sesame dressing: 

mix the tahini paste and 2 tbsp of the veg oil, then add the soy sauce & sushi vinegar and mix well or shake in a jar

to assemble your salad:

put 1/2 the salad onto each plate, add 1/2  the tofu and tomatoes and topwith some fried shallot

drizzle with the dressing just before serving

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