Thai Peanut Salad with Tofu
This vibrant Thai Peanut Salad with Tofu is a refreshing and nourishing meal featuring crunchy vegetables, crispy tofu, and a creamy peanut dressing. Perfect for a light lunch or dinner, this salad offers a delightful mix of textures and flavors that will leave your taste buds satisfied.
Prep time: 15 minutesCook time: 10 minutesServes: 4
Ingredients
14 oz firm tofu
1/4 cup cornstarch
2 tbsp vegetable oil
4 cups mixed salad greens
1 cup shredded red cabbage
1 cup julienned carrots
1/2 cup sliced cucumber
1/4 cup chopped fresh cilantro
1/4 cup roasted peanuts
For the Dressing:
1/3 cup creamy peanut butter
2 tbsp soy sauce
1 tbsp lime juice
1 tbsp honey
1 clove garlic, minced
1 tsp grated ginger
2 tbsp water
1/2 tsp sesame oil
Instructions
1. Prepare the tofu by pressing it gently to remove excess moisture, then cut into 1-inch cubes.
2. Toss the tofu cubes in cornstarch until evenly coated.
3. Heat vegetable oil in a non-stick pan over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 8-10 minutes. Remove from heat and let cool.
4. In a large bowl, combine mixed salad greens, shredded red cabbage, julienned carrots, and sliced cucumber.
5. In a separate bowl, whisk together peanut butter, soy sauce, lime juice, honey, garlic, ginger, water, and sesame oil until smooth to make the dressing.
6. Drizzle the dressing over the salad and toss to combine.
7. Top the salad with crispy tofu, chopped cilantro, and roasted peanuts before serving.
Storage
Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days.
Reheating
Reheat the tofu by placing it in a preheated oven at 350°F for 5-7 minutes until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
