Tofu Salad (Pan-Seared Tofu on Fresh Greens)

Quick answer

Total time: 23 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

Dubu salad is made by pressing firm tofu to remove excess moisture, then pan-searing it until the outside turns golden and crisp while the inside stays soft and tender.

The seared tofu is placed over a bed of baby greens, sliced cucumber, and cherry tomatoes. Wrapping the tofu in two layers of paper towels and setting a weight on top for twenty to thirty minutes draws out enough water so the surface browns properly in the pan without steaming. A dressing of soy sauce, sesame oil, lemon juice, and olive oil moves easily between Korean and Western flavor profiles. The salad is high in plant protein and low in fat, making it a practical and satisfying option when a light, clean-tasting meal is the goal.

Ingredients

servings

IngredientAmountUnit

firm tofu300 gg

mixed baby greens80 gg

cherry tomatoes120 gg

cucumber80 gg

red onion40 gg

soy sauce1½ tbsptbsp

lemon juice1 tbsptbsp

sesame oil1 tbsptbsp

olive oil1 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Wrap 300 g firm tofu in two layers of paper towels, set a small weight on top, and press for about 20 minutes.

If the surface still looks wet, pat it dry again so it browns instead of steaming.
2

Prep

Slice 40 g red onion thinly, soak it in cold water for 5 minutes, then drain well.

Cut the cucumber into 0.5 cm half-moons so it keeps some crunch and mixes evenly with the greens.
3

Season

Rinse 80 g baby greens in cold water, then shake off or drain away as much water as possible.

Halve 120 g cherry tomatoes and keep them separate so the salad does not become watery before dressing.
4

Control

Cut the tofu into bite-size pieces and preheat a pan over medium-high heat.

Add 1 tbsp olive oil, lay the tofu in one layer, and sear each side for about 3 minutes until the edges turn golden.
5

Season

In a small bowl, mix 1.5 tbsp soy sauce, 1 tbsp lemon juice, and 1 tbsp sesame oil.

Stir until the salty, tart, and nutty flavors are even, then taste a drop before adding it to the vegetables.
6

Finish

Drizzle the dressing over the greens, cucumber, tomato, and drained onion first, then toss gently with your hands or tongs.

Place the warm tofu on top and serve right away before the crisp surface softens.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Pressing firm tofu under a heavy weight for thirty minutes ensures it browns evenly and crisps in the pan.
Finish cue: Add 1 tbsp olive oil, lay the tofu in one layer, and sear each side for about 3 minutes until the edges turn golden.