This Thai chopped salad with peanut-baked tofu is a great way to jazz up an everyday salad with fresh herbs, baked tofu, and lovely nut butter sauce. For an even heartier meal, serve over a bed of rice noodles and add extra sauce. Absolutely divine!
Course Lunch or Dinner
Cuisine asian
Keyword Peanut-baked tofu recipe, Thai salad
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Total Time 40 minutesminutes
Servings 4
Calories 537kcal
Author Megan Sadd
Ingredients
10ouncesfirm tofu(283 grams)
Salad
16ouncesbaby spinach leaves(453 grams)
6ouncessnap peas, trimmed(170 grams)
1cupshredded carrots(110 grams)
1cupshredded purple cabbage(70 grams)
3stalksgreen onionfinely diced
1largered or orange bell pepperchopped
1largeripe avocadodiced
⅓cupcilantro, chopped(6 grams)
½cupchopped peanuts or cashews (optional, for added crunch)(80 grams)
Sauce
½cupcreamy peanut butter(125 grams)
3tablespoonssoy sauce or tamari(45 ml)
3tablespoonsrice vinegar(45 ml)
4teaspoonslime juice(20 ml)
4teaspoonsmaple syrup(20 ml)
3clovesgarlic
1½teaspoonsminced ginger(3 grams)
2teaspoonsred pepper flakes, more if needed(4 grams)
½cupwater(120 grams)
1½tablespoonssesame oil, optional(22 ml)
2tablespoonssoy sauce or tamari, divided(30 ml)
1½tablespoonscornstarch or tapioca flour(12 grams)
Instructions
Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper. Slice the tofu into 1-inch (2.5-cm) thick slabs. Arrange the tofu in a single layer on a clean kitchen towel. Press the tofu by covering it with another towel and placing something very heavy (ideally a cast-iron pan) on top for 10 minutes.
Make the peanut dressing. Combine the peanut butter, soy sauce, vinegar, lime juice, syrup, garlic, ginger, red pepper flakes, water, and sesame oil (if using) in a blender. Blend on high until smooth and creamy, about 1 minute. Taste and add more red pepper flakes to make it spicier, if desired.
Dice the tofu into 1-inch (2.5 cm) cubes. In a shallow bowl, drizzle the tofu with 1 tablespoon (15 ml) of soy sauce. Toss it gently with your hands, then drizzle the remaining tablespoon (15 ml) of soy sauce over it. Sprinkle the tofu with starch and gently toss until well coated. Add ¼ cup (60 ml) of peanut dressing to the tofu and gently toss to coat.
Place the tofu in a single layer on the baking sheet, with space in between each piece. Bake for 5 minutes, then carefully turn and bake for another 5 minutes, until browned and crisp.
Arrange the spinach, snap peas, carrot, cabbage, onion, bell pepper, avocado, and cilantro. Top with tofu and nuts. Serve the peanut dressing on the side. Toss with the salad just before eating.
Notes
For an even heartier meal, serve the salad over a bed of rice noodles and double the sauce. You’ll have leftover sauce, which I consider a bonus.