Crisp Fried Tofu with Avocado Salsa Watercress Salad
Elevate your plant-based menu with this vibrant and satisfying Crisp Fried Tofu with Avocado Salsa Watercress Salad. Perfectly golden tofu cubes with a crispy exterior and tender interior take center stage, coated in a simple cornstarch seasoning for irresistible crunch. Paired with a creamy, zesty avocado salsa featuring ripe avocados, juicy cherry tomatoes, and fresh lime juice, this dish bursts with bright, fresh flavors. Complementing the tofu and salsa is a peppery watercress salad tossed in a tangy balsamic and garlic vinaigrette, creating a harmonious balance of textures and tastes. Ready in just 30 minutes, this recipe is an ideal choice for an elegant yet easy dinner or lunch that’s packed with protein, nutrients, and bold flavor. Perfect for vegans and vegetarians, it's a wholesome, crowd-pleasing dish that will leave everyone craving more.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 3 tablespoons cornstarch
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups vegetable oil
- 1 large ripe avocado
- 0.25 cups red onion
- 1 cup cherry tomatoes
- 2 tablespoons fresh cilantro
- 1 large lime
- 100 grams watercress
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 0.25 teaspoons garlic powder
Instructions
Drain the tofu and gently press it between paper towels to remove excess moisture. Cut the tofu into 1-inch cubes.
In a medium bowl, mix cornstarch, salt, and black pepper. Toss the tofu cubes in the mixture to coat evenly.
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, fry the tofu cubes in batches, turning occasionally, until they are golden and crisp (about 3-4 minutes per side). Transfer to a plate lined with paper towels to drain any excess oil.
For the avocado salsa, dice the avocado into small cubes and finely chop the red onion, cherry tomatoes, and cilantro. Place them in a bowl. Squeeze the juice of the lime over the mixture and gently toss to combine. Season with a pinch of salt and set aside.
In a large bowl, combine the washed watercress with olive oil, balsamic vinegar, and garlic powder. Toss to coat the leaves evenly.
Assemble the dish by dividing the watercress salad among the serving plates. Top with a generous scoop of avocado salsa and a portion of the crisp fried tofu.
Serve the dish immediately and enjoy the contrasting textures and flavors!
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.4 g | 233% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 69.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1324 mg | 58% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 12.4 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 820 mg | 63% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2414 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
