When you think of a refreshing summer salad do you think corn, spinach, and tomatoes? I do. For this salad I wanted to try something I’ve never tried before which was frying tofu. I am totally a health advocate but I also believe in making exceptions for guilty pleasures. The first time ever trying tofu I had it fried extra crispy over a noodle bowl. Since then I’ve wanted to replicate it and bring those flavors into my own kitchen but I didn’t want to fry. I was completely against that step because I thought it would be messy and we all know it’s not the healthiest option. I tried baking and sautéing with flavorful batters but nothing even comes close to deep fried tofu.
Upon biting the bullet and making it the first time I found out how easy it was. When creating this recipe, I was looking for a simple way to fry the tofu so instead of building a batter out of panko, flour, and baking powder I decided to use just corn starch instead and it delivered beautiful results. For this recipe I used an extra firm tofu but in the future I think I’m going to try a firm to see which has the better texture. Perhaps I’ll make a blog post on it sometime in the future!
For this salad nothing screams summer like fresh corn on the cob alongside tomatoes, spring salad blend, and some garbanzo beans am I right? To top it off I made a garlic dressing from scratch that only takes a couple minutes after the garlic is done roasting. You would think that the garlic would be potent and strong but it’s just the opposite since it’s roasted. Now for many people, the struggle with making their own homemade dressing is the fact that it separates and every time you want to use it again you’ve got to pull out the handy whisk or fork to bring the contents together again. Fear not anymore because I find that blending the dressing in my Vitamix creates a “thicker” dressing if you’d call it that, that doesn’t separate hardly at all.
When everything comes together you’ve got this beautiful salad that’s refreshing, full of fiber, low in calories, and absolutely delicious. One ingredient that’s essential for the tofu is the garlic powder this is what gives the tofu more flavor. I recommend sprinkling it in the corn starch and on top of the fried tofu, trust me, it makes a difference. Sometimes it’s great to have a refreshing salad every once in a while. I hope you enjoy it as much as I do.
- 1 container of spring salad mix
- 1 corn on the cob
- 1-2 carrots peeled and sliced
- 1-2 roma tomatoes
- 1 14.5 oz can of garbanzo beans
- 1 14oz container of tofu
- 3 tablespoons soy sauce
- 3 tablespoons Worcestershire
- 3 tablespoons balsamic vinegar
- ½ cup corn starch
- Garlic powder to taste
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons lemon juice
- 1 tablespoons agave
- Salt and pepper to taste
- 1 head of garlic
- Preheat the oven to 400 degrees, slice the tip of the head of the garlic off to expose the tops of the cloves. Wrap the head of garlic in foil and place in a muffin tin and bake for about 20-30 minutes in the preheated oven.
- Drain and press the tofu until excess moisture is gone and cut them into cubes.
- To make the marinade whisk the soy sauce, Worcestershire, and balsamic vinegar together in a bowl.
- Place the tofu in the marinade and let sit while you prep the rest of the ingredients or longer if you like your tofu extra flavorful.
- In a pot fill with oil about one quarter to one third of the way up. Enough to cover the tofu cubes as they fry. Heat the oil over medium to medium high heat.
- When you’re ready to fry the tofu add a ½ cup of corn starch and a generous sprinkle of garlic powder (about 1 teaspoon) to a plate and cover the tofu with the corn starch then place them in the hot oil little at a time and flip if needed. Pull out when golden brown then sprinkle with garlic powder and let dry. Add more cornstarch when frying if needed.
- To make the dressing combine the roasted garlic cloves and rest of the ingredients for the dressing into the blender and blend for a few seconds until homogenous.
- Assemble the salad by adding the spring mix, garbanzo beans, sliced carrots, tomatoes, green onion tofu and dressing.