Crispy Tofu Salad with Matcha-Sesame Dressing

Prep 10 min·Cook 12 min·Total 22 min·2 servings·VEGAN·420 kcal

Crispy tofu salad with snap peas in a bowl, with a pot of matcha dressing and wooden salad servers

Ingredients

200 gr (7 oz.) snap peas
150 gr (5.3 oz.) mixed salad greens (e.g. rocket, spinach)
1 tofu (block, approx. 200 gr (7 oz.), cubed)
2 Tbsp black sesame seeds
1 Tbsp soy sauce
1 tsp sesame oil
garlic powder (to taste)
salt and pepper

For the dressing

2 Tbsp sesame oil
1 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp maple syrup
1 tsp matcha powder

Equipment: Air fryer (or oven), Large salad bowl, Pot for blanching

Instructions

Tofu

1.Cut the tofu into bite-sized cubes and marinate with soy sauce, sesame oil and garlic powder.
2.Spread the cubes in a single layer in the air fryer and cook at 180 °C for 10–12 minutes until golden and crisp. Alternatively, bake in the oven at 180 °C for 15–20 minutes, turning once.

Snap peas

1.Wash the snap peas and trim the ends.
2.Blanch briefly in boiling salted water, then plunge into cold water straight away so they stay crisp and green.

Assemble the salad

1.Toss the salad greens, snap peas and black sesame in a large bowl.
2.For the dressing, whisk the sesame oil, rice vinegar, soy sauce, maple syrup and matcha powder until smooth.
3.Fold the crispy tofu through the salad, drizzle with the dressing and serve garnished with a little extra sesame.

Notes

Tip from my kitchen: the tofu gets crispiest if you press it well before marinating – I wrap it briefly in a clean kitchen towel and weigh it down for a few minutes. Stir the matcha into the dressing only at the very end so the colour stays bright green. For meal prep I keep all the components separate and only toss everything just before eating, so the tofu stays crisp and the salad fresh. If you want it gluten-free, use tamari instead of soy sauce.

Nutrition per serving: 420 kcal · 20 g protein