¼cupchopped green onionBoth white and green parts is fine.
Make the crispy tofu
In a small bowl, whisk together the soy sauce, vinegar, and ½ teaspoon of garlic powder. Pour over the tofu pieces in a shallow dish, then set aside to marinate for 15-30 minutes. Mix together the flour, salt, remaining garlic powder, and onion powder in a small bowl or mug.
Transfer the tofu to a large bowl, discarding any extra marinade. Add the cornstarch to the bowl, and toss together until the tofu is well coated. Then, add the flour mixture to the same bowl, tossing to coat evenly again.
Heat the oil in a large, nonstick skillet on medium-high heat, making sure that the pan is hot before adding the tofu. To check, wet your fingers under the tap, and flick a few drops of water into the oil. If it sizzles off immediately, the pan is ready. Add the tofu to the pan, one piece at a time, making sure that the pieces don’t overlap.
Cook the tofu for 7-8 minutes, until you can see that the bottoms have turned golden brown. Use a spatula to flip the cubes over, and cook for another 6-7 minutes, so they’re browned on the other side. Transfer to a plate lined with paper towels or a clean cloth napkin to drain for a few minutes.
Make the dressing
Combine all of the dressing ingredients in your blender or food processor, and puree until smooth.
Assemble the salad
Divide the romaine between your bowls, and top each salad with the tofu, avocado, strawberries, and green onion. You can either add the dressing now, or put it on the table, so everyone can dress their own salads.
Use a nonstick pan. I have made this tofu in my cast iron skillet, and the results just aren't as good. Doable, but not ideal. I recommend using ½ cup of oil in a regular pan to prevent sticking.Place the tofu pieces into the pan one at a time. Don't dump the bowl in! You want to arrange these so they aren't touching, and one by one is the best way.Leave them alone. Don't mess with the tofu until it's time to flip. If you do, you can mess up the coating. Trust the process.I do not recommend olive oil for the dressing. I know that olive oil is more heart healthy, but putting olive oil in the blender can bring out an unpleasant, bitter flavor. This isn't always a problem, but because of the amount of oil in this dressing, I wouldn't do it.
Prep Time 30minutes
Cook Time 15minutes
Total Time 45minutes
Course Main Course, Salad
Keyword crispy tofu salad, fried tofu salad
Crispy fried tofu salad from Glue & Glitter, https://www.glueandglitter.com/crispy-fried-tofu-salad/