Tofu and Bean Sprout Salad is one of those recipes that sounds simple but delivers layers of flavor and texture. The tofu gets a quick fry until the edges turn golden and firm, which gives it a satisfying bite. Meanwhile, the sauce comes together with tamarind, sweet soy, and a hint of anchovy for umami depth. I like how the cool, crisp bean sprouts and spring onions balance the richness of the fried elements.
Once you toss everything together, the salad feels light yet filling. It is easy enough for a weeknight but interesting enough to serve to guests who appreciate bold, tangy flavors.
About the Recipe
This salad is worth trying because it hits all the right notes without being fussy. The tofu absorbs the sweet, sour, and savory dressing while keeping its crisp exterior. You get a dish that feels fresh and bright, thanks to the bean sprouts and spring onions, but it also has enough substance to keep you satisfied. The fried onions add a crispy topping that brings everything together.
It does not require any special equipment or hard to find ingredients, and the steps are straightforward. If you want something that tastes vibrant and feels a little different from your usual salad, this recipe delivers.
Why you will love this recipe
The combination of textures makes every bite interesting. You have the crispy, golden tofu alongside tender bean sprouts and spring onions, all coated in a sticky, tangy sauce. The dressing has just enough sweetness from the sugar and soy sauce to balance the sharpness of tamarind and the heat from crushed red chilli. I always make extra fried onions because they disappear quickly.
The anchovy adds a subtle depth that you might not notice right away, but it rounds out the flavor beautifully. This salad also comes together faster than you might expect, and it works whether you serve it warm or at room temperature.
Tofu and Bean Sprout Salad
Cooking Tips
Make sure the oil is really hot before you add the tofu. If the temperature is too low, the tofu will soak up oil instead of crisping up. Use a deep pan or wok to avoid splattering, and keep a slotted spoon handy for easy removal. When you fry the small onions, watch them closely because they can go from golden to burnt in seconds.
Let the sauce cool completely before you toss it with the tofu and vegetables. That way, the bean sprouts stay crisp and the tofu keeps its texture. Blanch the bean sprouts and spring onions briefly, just until they soften slightly, then shock them in cold water to stop the cooking.
Serving and Storing Suggestions
This recipe serves about four people as a side or two as a main dish. Prep time is around fifteen minutes, and cooking takes another fifteen. Serve the salad at room temperature or slightly chilled for the best flavor. It holds up well for a few hours, so you can make it ahead for a gathering.
Store leftovers in an airtight container in the refrigerator for up to two days. Keep the fried onions separate until you are ready to eat, otherwise they will lose their crunch. Reheat gently if you prefer it warm, but I find it tastes great cold too.
Similar Recipes
- Gado Gado Salad
- Crispy Tofu with Peanut Sauce
- Vietnamese Fresh Spring Rolls
- Thai Papaya Salad
- Sesame Soy Tofu Bowl
Tofu and Bean Sprout Salad
Ingredients
- 250 gms Tofu
- 3 cups Vegetable Oil
- 1/2 cup Small Onions (finely sliced)
- 1/2 tsp Anchovy Fillets (chopped)
- 1 tbsp Tamarind Concentrate
- 2 tbsp Sugar
- 1 tsp Red Chilli (crushed)
- 1 tsp Garlic (crushed)
- 1 tbsp Sweet Soy Sauce
- 2 tbsp Cold Water
- 4 Spring Onions (finely shredded)
Instructions
- Cut the tofu into bite-sized squares.
- Heat the oil to very hot in a deep pan.
- Add the tofu and reduce heat a little.
- Fry tofu for about 3 minutes, until lightly coloured on the surface.
- Remove with a slotted spoon and drain.
- Let it cool.
- Add the sliced small onions to the oil and fry until brown and crisp.
- Remove and drain.
- Pour all the vegetable oil, except 2 tblsp, into the pan and place on moderate heat.
- Fry the anchovies for 10 seconds and add the tamarind, sugar, chilli and garlic.
- Stir-fry for about 45 seconds.
- Add the sweet soy sauce and 2 tblsp cold water.
- Simmer briefly.
- Pour the sauce into a bowl and leave to cool.
- Blanch the bean sprouts and spring onions, drain and refresh in cold running water.
- Drain well.
- Add the tofu, bean sprouts and spring onions to the sauce.
- Mix gently.
- Garnish with the fried onions.
- Serve.
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Frequently Asked Questions
Can I bake the tofu instead of frying it?
Yes, you can bake the tofu at 200 degrees Celsius for about twenty minutes, flipping halfway through, until it turns golden and firm. The texture will be slightly different, but it still works well in the salad.
What can I use instead of tamarind concentrate?
You can substitute with lime juice mixed with a small amount of brown sugar to mimic the tangy sweetness. Start with one tablespoon of lime juice and adjust to taste.
How do I keep the fried onions crispy?
Make sure the onions are completely drained on paper towels after frying, and store them in an airtight container at room temperature. Add them to the salad just before serving.
Can I prepare the sauce in advance?
Without a doubt. The sauce keeps well in the refrigerator for up to three days. Just give it a good stir before tossing it with the tofu and vegetables.
Is there a substitute for anchovy fillets?
You can use a small amount of fish sauce or even a pinch of miso paste if you want to keep the umami depth. If you prefer a vegetarian version, skip the anchovy and add a little extra soy sauce.
