Crispy tofu is served with a tangy rice vinegar red onion salad. A truly refreshing and beautiful side dish.
By Sherron Watson
We first had this salad a few weeks ago at our local Japanese restaurant. I wasn’t really sure what I was ordering but I knew that I liked tofu and red onions.
When we got home I knew that this needed to be added to our monthly menu line up. To be honest the tofu freaked me out. I had no idea what I was doing when it came to frying tofu and set out on a mission to dig a little deeper. 
The method that I am using in this recipe is by far my favorite because its a simple process of heating up some oil, tossing the cubes of tofu in a starch and frying until golden brown. I experimented with deep frying the pieces and it was messy and my tofu was a bit oily.
The tofu was crispy on the outside and tender on the inside–perfect!
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Crispy Tofu and Red Onion Rice Vinegar Salad
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegan, Vegetarian, Gluten-Free
Description
Crispy pan-fried tofu tossed with a vibrant red onion salad, tangy with rice vinegar. A refreshing and easy side dish.
Ingredients
- 1/2 cups (118 ml) red onion
- 1-3 tbsp rice vinegar
- salt
- pepper
- 1 block extra firm tofu
- oil
- starch
Instructions
- Prepare the tofu by wrapping it in a dish towel and pressing it with a heavy object to remove excess water.
- Cut the tofu into 1/2-inch thick slices, then cut each slice into 6 pieces.
- Cut the red onion and add salt, pepper, and rice vinegar.
- After 30 minutes, toss the tofu pieces in cornstarch, arrowroot starch, or potato starch.
- Heat enough oil in a skillet to cover the bottom.
- Add the tofu pieces to the hot oil one at a time, frying until golden brown on each side.
- Remove the fried tofu to a wire rack.
- Top the red onion salad with the warm tofu and serve.
Notes
- For extra crispy tofu, ensure the oil is hot enough before adding the tofu; it should sizzle immediately.
- To reduce the pungency of the red onion, soak the sliced onion in cold water for 10-15 minutes before adding the vinegar.
- Leftover tofu and salad can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 4
- Protein: 15
Frequently Asked Questions
What type of oil is best for frying the tofu?
A neutral oil with a high smoke point, such as vegetable or canola oil, works best for frying the tofu to achieve that crispy texture.
How do I ensure the tofu stays crispy when served with the red onion salad?
To keep the tofu crispy, serve it immediately after frying and avoid letting it sit in the salad for too long before serving.
Can I adjust the amount of rice vinegar in the salad?
Yes, you can adjust the rice vinegar to your taste preference; just keep in mind that more vinegar will increase the tanginess of the salad.
