Get ready to discover your new favorite vibrant and flavorful meal! This is a masterpiece of textures and tastes, featuring perfectly pan-fried crispy tofu cubes, a medley of fresh, crunchy vegetables, sweet orange segments, and a bright, zesty orange-ginger dressing. It’s an incredibly satisfying and healthy option, perfect for a light lunch or a delightful dinner that’s naturally vegan and completely halal-friendly!
📜 Ingredients
For the Crispy Tofu:
1 block (14-16 ounces) extra-firm tofu, pressed and drained
2 tablespoons cornstarch
1 tablespoon halal soy sauce (or tamari for gluten-free)
1 tablespoon maple syrup
1 teaspoon rice vinegar
1/2 teaspoon sesame oil
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
2 tablespoons olive oil (for frying)
For the Salad:
4 cups mixed greens (such as shredded romaine, iceberg, or spring mix)
1 cup shredded green cabbage
1/2 cup shredded red cabbage
1/2 cup shredded carrots
1/2 medium cucumber, thinly sliced
1 large orange, segmented
2 tablespoons slivered almonds, toasted
1 tablespoon sesame seeds, toasted
2 green onions, thinly sliced (for garnish)
For the Zesty Orange Ginger Dressing:
1/4 cup fresh orange juice (from about 1 orange)
2 tablespoons halal soy sauce (or tamari for gluten-free)
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon maple syrup (or honey)
1 teaspoon grated fresh ginger
1 clove garlic, minced
Pinch of red pepper flakes (optional, for a kick)
📝 Instructions
- Prepare the Tofu: Press the tofu for at least 30 minutes to remove excess water. Cut the pressed tofu into 1-inch cubes. In a medium bowl, gently toss the tofu cubes with cornstarch until evenly coated.
- Cook the Tofu: Heat the olive oil in a large non-stick skillet over medium-high heat. Add the cornstarch-coated tofu in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides.
- Glaze the Tofu: While the tofu cooks, whisk together halal soy sauce, maple syrup, rice vinegar, sesame oil, garlic powder, and ground ginger in a small bowl. Once the tofu is crispy, pour the glaze over the tofu in the skillet. Toss gently to coat and cook for another 1-2 minutes until the sauce thickens and coats the tofu. Remove from heat.
- Prepare the Dressing: In a small bowl or a jar with a lid, whisk together all the dressing ingredients: orange juice, halal soy sauce, rice vinegar, sesame oil, maple syrup, grated ginger, minced garlic, and red pepper flakes (if using). Taste and adjust seasoning as needed.
- Assemble the Salad: In a large mixing bowl, combine the mixed greens, shredded green and red cabbage, shredded carrots, and sliced cucumber.
- Serve: Divide the salad mixture into individual serving bowls. Arrange the crispy glazed tofu cubes and orange segments on top of each salad. Drizzle generously with the Zesty Orange Ginger Dressing.
- Garnish: Sprinkle with toasted slivered almonds, toasted sesame seeds, and sliced green onions before serving immediately. Enjoy!
💡 Chef's Tips
- Tofu Pressing: Don't skip pressing the tofu! This step is crucial for achieving truly crispy tofu that absorbs the glaze beautifully. If you don't have a press, wrap the tofu in paper towels or a clean kitchen towel and place a heavy object (like a cast iron skillet or a few cans) on top for 30-60 minutes.
- Make Ahead: You can prepare the crispy tofu and the dressing in advance. Store them separately in airtight containers in the refrigerator. Assemble the salad right before serving to keep the greens fresh and crunchy.
