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Crispy Baked Tofu Salad with Thai Salad Dressing

Posh Journal
Cook Time 25 minutes
Total Time 25 minutes
Cuisine Asian
Servings 2


  • To make Crispy Baked Tofu:
  • 14 oz Extra Firm Tofu
  • 1 - 1 ½ teaspoons Salt, or more according to your liking
  • 1 teaspoon garlic powder
  • Black Pepper to taste
  • Thai Salad Dressing/ Peanut Butter Dressing
  • For Salad :
  • Bag of mixed shredded broccoli and carrots, you can find this pre-packed at most stores
  • ½ fresh lime, juiced
  • leaves Fresh mint


  • Remove the tofu from its packaging and pat dry with paper towels
  • Weigh the tofu down with the bottom part of a clean frying pan (use paper towel in-between if needed)
  • Leave the pan weighing down on tofu for at least 15 minutes, until almost all the liquid is drained from the tofu
  • Cut the tofu into pieces (I made small cubes this time)
  • Sprinkle tofu with salt, garlic powder and black pepper. Let marinate for at least 10 minutes
  • Preheat the oven to 400F
  • Arrange the tofu on the baking sheet, lightly spray tofu on all sides with cooking spray. Be sure to leave enough space between tofu cubes and bake for about 7-10 minutes. Flip the tofu and keeping baking until the outside is golden and looks crispy, for about 7-10 more minutes
  • Check on the tofu and do not over bake as it will then be chewier and harder.
  • To make Salad:
  • Arrange the shredded broccoli and carrots in a salad bowl
  • Add fresh lime juice
  • Add Crispy Baked Tofu
  • Add some fresh mint
  • Drizzle with homemade Thai Salad Dressing / Peanut Butter Dressing
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