Tofu Salad With Asian Inspired Vinaigrette

Tofu Salad With Asian Inspired Vinaigrette



  • oil for frying
  • 1 pack firm tofu sliced into strips
  • MAYA All-Purpose Flour for dredging
  • 2 cups arugula washed
  • 1 piece carrots peeled and cut into strips
  • 1 piece cucumber deseeded and cut into strips


  • 2 tablespoons soy sauce
  • 1/2 teaspoon ginger grated
  • 2 tablespoons lime juice
  • 2 tablespoons sesame oil
  • 4 tablespoons extra virgin oil
  • 1 tablespoon honey


  1. Heat oil in a shallow frying pan, over medium heat. Dredge sliced tofu with flour and fry into the pre-heated oil. Fry until golden brown. Once cooked transfer fried tofu in a plate lined with paper towel to remove excess oil. Set aside
  2. In a glass bowl or serving bowl, toss in arugula, carrots, cucumber and fried tofu. Serve.
  3. For Vinaigrette: In a clean wide mouth bottle, pour in all the ingredients. Then cover the bottle with its cap, seal it tightly and shake the bottle vigorously until the vinaigrette is homogenize.
  4. Transfer the vinaigrette into a ramekin or in a small serving bowl. Serve together with tofu salads

Recipe Notes

Yield: 3-4 servings

Leave a Reply

%d bloggers like this: