Thai Peanut Salad with Tofu

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 4
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This Thai Peanut Salad with Tofu is a vibrant and crunchy delight, perfect for a light lunch or dinner. Loaded with fresh veggies and crispy tofu, it’s tossed in a creamy, flavor-packed peanut dressing that will make your taste buds sing. Let's dive in!

Ingredients for Thai Peanut Salad with Tofu

Tofu is the protein star, providing a satisfying bite once it's crispy. It’s a great blank canvas for soaking up the flavors of the dressing. Cornstarch helps to create that irresistible crunchy coating on the tofu. Vegetable oil is used for frying the tofu to a golden perfection.

Mixed salad greens form the base of the salad, offering a fresh and light backdrop. Red cabbage adds color and a great crunch, while carrots bring sweetness. Cucumber introduces a refreshing, cool element. Fresh cilantro gives a burst of herbal flavor, and roasted peanuts add a nutty crunch.

For the dressing, creamy peanut butter is our rich, savory base. Soy sauce adds umami, lime juice provides a zesty tang, and honey balances everything with a touch of sweetness. Garlic and ginger give a warm, aromatic depth. Water helps achieve the perfect consistency, and a hint of sesame oil rounds out the flavors.

Tips & Tricks

  • Pressing tofu is key: A tofu press or a makeshift heavy object can help remove moisture effectively.
  • For extra crunch, double coat the tofu cubes in cornstarch before frying.
  • If you’re short on time, use store-bought crispy tofu or roasted chickpeas.

Serving Suggestions

This salad pairs wonderfully with jasmine or basmati rice for a more filling meal. If you're looking to add more protein, grilled chicken or shrimp would complement the flavors beautifully. A side of fresh spring rolls would also make a delightful addition.

Frequently Asked Questions

Can I make this salad ahead of time?
Yes, you can prep the veggies and tofu in advance, but toss everything with the dressing just before serving to keep it crisp.
Is there a substitute for peanut butter?
Sunflower seed butter or almond butter can be used if you have a peanut allergy.

Thai Peanut Salad with Tofu Recipe Walkthrough

Start by pressing the tofu gently to remove any excess moisture. This step is crucial for achieving that crispy texture later on. Once pressed, cut the tofu into 1-inch cubes. Toss these cubes in cornstarch until they’re evenly coated. This will help them crisp up beautifully in the pan.

Heat vegetable oil in a non-stick pan over medium-high heat. Carefully add the tofu cubes, making sure they’re not overcrowded. Let them cook until they’re golden and crispy on all sides, which should take about 8–10 minutes. Once done, remove them from the heat and let them cool slightly.

In a large bowl, combine your mixed salad greens, shredded red cabbage, julienned carrots, and sliced cucumber. These veggies will form the base of your salad, adding color and crunch.

Next, whisk together the ingredients for your dressing: peanut butter, soy sauce, lime juice, honey, minced garlic, grated ginger, water, and sesame oil. Aim for a smooth, creamy consistency.

Drizzle the dressing over your salad and toss everything to combine, ensuring each piece is well-coated. Top your salad with the crispy tofu cubes, a sprinkle of chopped cilantro, and a handful of roasted peanuts for that extra crunch. Serve immediately, and enjoy the flavorful harmony!

Why You'll Love This Recipe

  • Packed with fresh, colorful vegetables that add crunch and nutrition.
  • Crispy tofu adds a satisfying protein boost.
  • The peanut dressing combines sweet, savory, and tangy flavors.
  • Quick and easy to prepare, perfect for busy weeknights.
  • Customizable with your favorite veggies or proteins.

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

Step-by-step 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.

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