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Crispy Tofu and Red Onion Rice Vinegar Salad

Sherron Watson
Crispy tofu is served with a tangy rice vinegar red onion salad. A truly refreshing and beautiful side dish.
Course Side
Cuisine Japanese


  • 1/2 red onion sliced very thin
  • 1-3 tablespoon rice vinegar depends on amount of onion used
  • salt and pepper
  • 1 block of extra firm tofu
  • oil for frying
  • starch for coating


  • minutes before you make your salad prepare the tofu. See the instructions below to help you with this step. Also cut the red onion and add the salt, pepper and rice vinegar.
  • After 30 minutes, cut tofu into slices and then small pieces. Toss in starch of your choice (corn, arrowroot, potato).
  • Heat enough oil to cover the bottom of a skillet. Add tofu pieces one at a time. They might clump together if you toss them all in at once.
  • Fry on each side until golden brown and remove to a cookie rack until ready to add to the red onion.
  • Top red onion salad with warm tofu and serve.

Removing Excess Tofu Water

  • This is how I remove the excess water from my tofu. I wrap it in a dish towel and add something heavy to the top of it. The dish towel will absorb the extra water and create a more dense block of tofu for frying.
  • I slice the tofu into 1/2 widths.
  • I then take each slice and make it 6 pieces.
  • Heat my oil, and add each piece one at a time.
  • Let get golden brown on each side. Remove to cookie rack.