This salad is bright, crunchy, and full of flavor.
It’s the kind of dish that feels light but still fills you up.
The crispy tofu gives it that satisfying crunch, while the green mango adds a pop of tart freshness.
And the yuzu dressing? Tangy, citrusy, and addictive. I’ve made this on repeat all summer long.
It’s refreshing, easy to throw together, and honestly tastes like something you’d order at a fancy restaurant—but it’s totally doable at home.
What You’ll Need
For the Salad:
- 1 block (14 oz) extra firm tofu, pressed and cubed
- 1 green mango, peeled and shredded
- 2 cups mixed greens
- ½ small red onion, thinly sliced
- ¼ cup roasted peanuts, roughly chopped
- 1 tablespoon toasted sesame seeds
- Neutral oil for frying (about ¼ cup)
For the Yuzu Dressing:
- 2 tablespoons yuzu juice
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey (or maple syrup)
- 1 teaspoon toasted sesame oil
- 1 tablespoon neutral oil
- Pinch of salt
Why I Love This Recipe
This salad came from a trip to Thailand where I had a green mango salad that changed everything. I swapped in crispy tofu and played around with a Japanese-inspired yuzu dressing, and it just worked.
- The crunch from the tofu and peanuts is addicting
- That bright, citrusy yuzu flavor makes everything pop
- It’s light but filling—perfect for hot weather
- Super customizable depending on what veggies you’ve got
Servings and Time
Serves: 2 large salads or 4 small sides
Cook Time: 25 minutes
Macros (Per Serving — if serving 2):
- Calories: 360
- Protein: 18g
- Carbs: 22g
- Fat: 22g
- Fiber: 4g
Why This Recipe Works (Quick Science)
Crisping up tofu works best when it’s pressed to remove moisture—this helps it brown fast and evenly. Yuzu juice, with its high acidity, balances the richness from frying and the oil in the dressing. And raw green mango has just the right amount of tartness to cut through the savory flavors.
Common Mistakes
- Not pressing the tofu: Leaves it soggy instead of crispy.
- Overcrowding the pan: Makes the tofu steam instead of fry.
- Using ripe mango: Changes the texture and flavor completely.
- Overdressing: Yuzu is strong—taste and adjust before pouring.
What to Serve With
- Steamed jasmine rice
- Chilled soba noodles
- Miso soup
- Cold cucumber salad
FAQ
Can I use another fruit instead of green mango?
Yes! Try green papaya or even tart green apple.
Where do I buy yuzu juice?
Look in the Asian section of your grocery store or at Japanese markets.
Can I bake the tofu instead of frying?
Totally. Bake at 400°F for about 25–30 minutes, flipping halfway.
How long will leftovers keep?
Keep components separate and store in the fridge up to 3 days.
Tools You’ll Need
- Large nonstick skillet
- Salad bowl
- Mixing bowls
- Whisk
- Box grater or julienne peeler (for mango)
- Tofu press or paper towels and heavy pan
Substitutions and Variations
- Swap tofu for tempeh or grilled shrimp
- Use green papaya instead of green mango
- Add sliced cucumber or shredded carrots for more crunch
- Use tamari to keep it gluten-free
Make Ahead Tips
- Press and cube tofu the night before
- Mix dressing in advance and keep chilled
- Shred green mango up to 4 hours ahead
How to Make Crispy Tofu Salad with Yuzu Dressing & Green Mango
Step 1: Press and Cube the Tofu
Wrap 1 block (14 oz) of extra firm tofu in paper towels and place a heavy pan on top. Let it press for 15 minutes. Then cut it into 1-inch cubes.
Step 2: Fry the Tofu
Heat about ¼ cup of neutral oil in a large nonstick skillet over medium-high heat. Add tofu cubes and fry for 3–4 minutes per side, until golden brown and crispy. Remove and drain on a paper towel.
Step 3: Shred the Green Mango
Peel 1 green mango and shred it using a julienne peeler or box grater.
Step 4: Make the Yuzu Dressing
In a small bowl, whisk together 2 tbsp yuzu juice, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, 1 tsp toasted sesame oil, 1 tbsp neutral oil, and a pinch of salt until well blended.
Step 5: Assemble the Salad
In a large salad bowl, combine 2 cups mixed greens, shredded green mango, ½ sliced red onion, and the crispy tofu. Drizzle with dressing and toss gently. Top with ¼ cup chopped roasted peanuts and 1 tbsp sesame seeds.
Leftovers and StorageCrispy Tofu Salad with Yuzu Dressing & Green Mango
Keep the tofu and salad separate to maintain crispiness. Store in airtight containers for up to 3 days. Re-crisp tofu in a skillet or air fryer before serving.
Final Thoughts
This salad is one of those dishes that surprises you every time with how good it is. Bright, fresh, satisfying. I’d love to hear how yours turned out—drop a comment and let me know what you think or if you have any questions!