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Vegan Crispy Tofu with Asian Pear Salad

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  • Total Time: 25 minutes
  • Yield: 2 servings 1x





  • 2 stalks celery
  • 1 cucumber
  • 4 scallions
  • 1 Asian pear
  • 1/2 cup roasted cashews
  • Garnish: sesame seeds, optional


  1. Trim the ends from the celery; if desired, peel the stalks. Thinly slice the celery on the diagonal.
  2. Peel and slice the cucumber. 
  3. Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
  4. Cut the Asian pear in half and remove the core; thinly slice the fruit.
  5. Halve tofu lengthwise, then slice crosswise into 8 slices. Gently press tofu between paper towels to absorb liquid.
  6. Stir cornstarch, baking soda, and remaining ½ teaspoon salt in a shallow dish. Dredge tofu in cornstarch mixture, turning to coat and shaking off excess.
  7. Heat remaining 2 tablespoons of olive oil in a non-stick skillet over medium-high. Working in 2 batches, cook tofu until golden brown, about 4 minutes per side. Transfer on to paper towels to absorb any excess oil. 
  8. Combine the salad ingredients with the tofu, garnish with optional sesame seeds, and top with a ginger dressing. 
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes


  • Serving Size: 1