• 6servings
  • 10minutes
  • 295calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B6, B9, B12, H, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 1 (16 ounce) package firm tofu, drained and cubed

  2. 2 tablespoons lemon juice

  3. 6 tablespoons soy sauce, divided

  4. 1 cup cornstarch

  5. 2 tablespoons dry bread crumbs

  6. 2 medium shallots, finely minced, divided

  7. 1/2 bunch green onions, sliced, divided

  8. vegetable oil for pan-frying

  9. 1/4 cup champagne vinegar

  10. 2 tablespoons white sugar

  11. 1 teaspoon chili oil

  12. 1 (10 ounce) package mixed salad greens

  13. 1/2 large cucumber, chopped

  14. 1 medium tomato, chopped

Instructions Jump to Ingredients ↑

  1. Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.

  2. Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.

  3. Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.

  4. Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, and tofu cubes in a large bowl; add the dressing and toss to combine.


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