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Fresh Thai Peanut Chopped Salad Vegan Cookbook Plated as a Buddha Bowl
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Thai Chopped Salad With Peanut-Baked Tofu

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 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Calories 537kcal
Author Megan Sadd

Ingredients

  • 10 ounces firm tofu (283 grams)

Salad

  • 16 ounces baby spinach leaves (453 grams)
  • 6 ounces snap peas, trimmed (170 grams)
  • 1 cup shredded carrots (110 grams)
  • 1 cup shredded purple cabbage (70 grams)
  • 3 stalks green onion finely diced
  • 1 large red or orange bell pepper chopped
  • 1 large ripe avocado diced
  • cup cilantro, chopped (6 grams)
  • ½ cup chopped peanuts or cashews (optional, for added crunch) (80 grams)

Sauce

  • ½ cup creamy peanut butter (125 grams)
  • 3 tablespoons soy sauce or tamari (45 ml)
  • 3 tablespoons rice vinegar (45 ml)
  • 4 teaspoons lime juice (20 ml)
  • 4 teaspoons maple syrup (20 ml)
  • 3 cloves garlic
  • teaspoons minced ginger (3 grams)
  • 2 teaspoons red pepper flakes, more if needed (4 grams)
  • ½ cup water (120 grams)
  • tablespoons sesame oil, optional (22 ml)
  • 2 tablespoons soy sauce or tamari, divided (30 ml)
  • tablespoons cornstarch 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.

Nutrition

Calories: 537kcal | Carbohydrates: 38g | Protein: 27g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 15g | Sodium: 1545mg | Potassium: 1420mg | Fiber: 11g | Sugar: 15g | Vitamin A: 18455IU | Vitamin C: 129mg | Calcium: 307mg | Iron: 7mg