Today, I want to share a salad recipe that’s perfect for the beginning of the year—a time when many of us are looking to shed a few extra pounds gained during the holidays.
But don’t worry, this is no bland diet salad! Instead, it’s a vibrant, flavorful creation with exotic, Asian-inspired aromas that will surprise your taste buds with a delightful, fresh note. Let’s dive into this delicious recipe.

Instructions

• Marinate the Egg Yolk: Mix soy sauce, mirin, chili powder, garlic powder, and ginger in a bowl.
• Pour the mixture over the egg yolks.

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• Cover with a paper towel and refrigerate for 5 hours.

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• Prepare the Tofu: Pat the tofu dry with a kitchen towel to remove excess moisture.
• Cut the tofu into 2 cm cubes.
• Combine cornstarch with cumin and coriander. Coat the tofu cubes in this mixture.
• Heat the vegetable oil in a large pan over medium heat and fry the tofu until golden and crispy on all sides.

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• Transfer to a paper towel to drain.
• Prepare the Pineapple: In a heated same pan, add pineapple chunks with a teaspoon of coconut sugar.

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• Cook for 2-3 minutes until caramelized and golden. Remove from the heat and let it rest.
• Prepare the Flavored Almonds: Heat olive oil in a small pan over medium heat.
• Add chopped almonds and cook for 2-3 minutes until golden.

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• Stir in the double cream and cook for a few seconds.
• Transfer to a bowl and mix with grated garlic, ginger, honey, and salt to taste.

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• Prepare the Dressing: Mix lime juice, honey, and grated ginger in a bowl.
• Add rice vinegar, then gradually incorporate sesame oil while whisking to emulsify the dressing.

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• Season with salt and pepper to taste.
• Assemble the Salad: In a bowl, combine lamb’s lettuce with the sliced red onion, chili pepper, and caramelized pineapple.

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• Pour the dressing over and stir.

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• Divide it between plates and top with crispy tofu.
• Drizzle the flavored almonds and their sauce over the salad.
• Carefully remove the marinated yolk from the marinade.

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• Then place it delicately on top.
• Optional: Sprinkle black sesame seeds, extra chili and ginger and a drizzle of olive oil.

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Why This Salad Works

Now that you know how this crispy tofu salad is made, let me tell you a few more things about it. First of all, this salad blends textures and flavors harmoniously.

So, the creamy marinated egg yolk adds richness and an umami kick. On the other hand, the tofu in salad provides protein and a satisfying crunch, while the pineapple’s sweetness balances the heat of chili and the zesty lime dressing. And last but not least, the flavored almonds bring a nutty, aromatic dimension that elevates the dish.

Inspired by Asian cuisine, this recipe reflects my passion for creating vibrant, fresh meals that satisfy both the palate and the soul.

And from a nutritional perspective, this dish is rich in antioxidants, healthy fats, and plant-based protein, making it perfect for a light yet nourishing meal.

FAQs

Here are some common questions about this recipe:

Q: How to make tofu salad?

A: Follow the steps above to prepare a balanced and flavorful salad featuring crispy tofu, pineapple, and a zesty dressing.

Q: What goes with tofu salad?

A: Pair it with a side of jasmine rice, miso soup, or a refreshing green tea for a complete meal.

Q: What tofu is best for salad?

A: Firm tofu is ideal as it holds its shape and crisps up nicely when fried.

Q: How long does tofu salad last?

A: Store leftovers in an airtight container in the refrigerator for up to 2 days. However, the tofu may lose its crispiness.

Conclusion

I hope you’ll try this tofu salad recipe and enjoy its bold flavors and satisfying textures.

Don’t forget to tag us when you do!

The full video recipe is available on YouTube, so be sure to check it out and support us by liking and subscribing.

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