Crispy Tofu Salad with Yuzu Dressing & Green Mango
Fresh, crispy, tangy, and full of flavor—this salad is the kind of thing I crave when I want something light but satisfying.
It’s crunchy from the tofu, juicy from the mango, and zingy from the yuzu dressing.
It’s quick, no-fuss, and every bite just pops.
What You’ll Need
For the Salad:
- 1 block (14 oz) firm tofu, pressed and cubed
- 1 small green mango, peeled and shredded
- ½ cucumber, thinly sliced into ribbons
- ¼ red onion, very thinly sliced
- ¼ cup fresh cilantro leaves
- ¼ cup fresh mint leaves
- 2 tablespoons roasted peanuts, crushed
- 1 teaspoon toasted sesame seeds
- 2 tablespoons cornstarch (for tofu)
- 2 tablespoons neutral oil (like avocado or canola)
For the Yuzu Dressing:
- 2 tablespoons yuzu juice
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon honey or maple syrup
- 1 teaspoon toasted sesame oil
- ½ teaspoon grated fresh ginger
Why I Love This Recipe
I first made this salad on a hot afternoon when I was craving something light but full of flavor. It instantly became a favorite.
- It’s super refreshing
- The tofu is crispy without deep-frying
- The dressing is tangy, savory, and a little sweet
- The textures are on point—crunchy, soft, juicy
- It feels restaurant-quality but takes under 30 minutes
This one checks all the boxes for flavor and texture lovers.
Servings: 2–3
Total Time: 25 minutes
Recipe & Instructions
Step 1: Press and Cube the Tofu
Cut a 14 oz block of firm tofu into 1-inch cubes after pressing it for at least 10 minutes to remove excess moisture.
Step 2: Coat Tofu in Cornstarch
Place the tofu cubes in a bowl and gently toss with 2 tablespoons of cornstarch until evenly coated.
Step 3: Pan-Fry the Tofu
Heat 2 tablespoons neutral oil in a non-stick pan over medium-high heat. Add tofu cubes and pan-fry until golden and crispy on all sides, about 8–10 minutes. Flip occasionally.
Step 4: Make the Yuzu Dressing
In a small bowl, whisk together 2 tablespoons yuzu juice, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 teaspoon honey, 1 teaspoon toasted sesame oil, and ½ teaspoon grated ginger.
Step 5: Prepare the Salad Base
In a large mixing bowl, combine 1 shredded green mango, ½ cucumber sliced into ribbons, ¼ thinly sliced red onion, ¼ cup fresh cilantro leaves, and ¼ cup fresh mint leaves.
Step 6: Assemble the Salad
Add the crispy tofu on top of the salad base. Drizzle with yuzu dressing. Sprinkle 2 tablespoons crushed peanuts and 1 teaspoon sesame seeds over the top. Toss gently and serve.
Pro Tips
- Make sure to press your tofu well—it makes a huge difference in crispiness
- Use a box grater or julienne peeler for the green mango
- If your mango is too sour, add a little extra honey to the dressing
- Don’t overcrowd the tofu in the pan—cook in batches if needed
- Slice red onion extra thin so it blends well into the salad
Tools You’ll Need
- Cutting board + sharp knife
- Peeler or julienne slicer
- Small mixing bowls
- Medium non-stick pan
- Salad bowl
- Silicone spatula
- Tongs or salad servers
Substitutions and Variations
- Use lime juice if you can’t find yuzu
- Swap green mango for green papaya
- Try tamari for gluten-free
- Add rice noodles to make it more filling
- Use cashews instead of peanuts
Make Ahead Tips
- You can make the dressing up to 3 days ahead
- Tofu can be cooked and stored in the fridge for 1 day
- Chop veggies just before serving to keep them fresh
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 1 day. The tofu won’t stay as crispy, but it’ll still taste great. Keep dressing separate if storing for later.
Why This Recipe Works (Quick Science)
The cornstarch forms a light coating on the tofu, which crisps up beautifully in oil by pulling out surface moisture and forming a crust. The yuzu dressing has acid, umami, and a little fat from sesame oil, which hits all the right flavor notes to balance the crunchy and soft textures in the salad.
Common Mistakes
- Not pressing the tofu well enough—leads to soggy tofu
- Overloading the pan—makes tofu steam instead of fry
- Using ripe mango—it should be green and firm
- Forgetting to thinly slice the red onion—it can overpower if too thick
What to Serve With
- Cold soba noodles with sesame oil
- Steamed jasmine rice
- Edamame with sea salt
- Light miso soup
FAQ
What if I don’t have yuzu juice?
Use a mix of lemon and lime juice. It’s not the same, but it gets close.
Can I bake the tofu instead?
Yes! Bake at 400°F for about 25–30 minutes, flipping halfway.
Is this spicy?
No, but you can add sliced chili or chili oil for heat.
Can I use ripe mango?
Not for this. The salad needs the tanginess of green mango.
Final Thoughts
This crispy tofu salad is one of those recipes that feels simple but tastes like something you’d order at a cool restaurant. Try it once, and I promise you’ll want to make it again and again. Let me know how it goes and drop any questions or tweaks you tried—I love hearing how people make it their own.