Thai Chopped Salad With Tofu

A large white bowl filled with Thai tofu salad and surrounded by lime wedges, peanut butter sauce and gold forks.

5 from 9 votes

Thai Chopped Salad With 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!

Prep Time15

Cook Time20

Total Time35

Course: Lunch or Dinner

Cuisine: asian

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 537kcal

Author: Michelle Cehn

Ingredients

Tofu

12 ounces (one block) extra firm tofu cut into cubes
1½ tablespoons sesame oil
2 tablespoons soy sauce or tamari, divided
3 tablespoons cornstarch or tapioca flour

Salad

1 cup baby spinach leaves
1 cup snap peas roughly chopped
1 cup carrots shredded
1 cup shredded purple cabbage
3 stalks green onion finely diced
1 large bell pepper chopped
1 large ripe avocado diced
¼ cup chopped basil

Sauce

½ cup creamy peanut butter
¼ cup water
¼ cup soy sauce or tamari
¼ cup rice vinegar
2 tablespoons lime juice
2 tablespoons brown sugar
2 teaspoons garlic powder
1½ teaspoons minced or dried ginger
2 teaspoons red pepper flakes optional

Instructions

Preheat the oven to 400 degrees Fahrenheit.
In a medium bowl, soak the tofu cubes in the soy sauce and sesame oil.
Coat in the cornstarch and place it on a baking sheet. Bake in the oven for about 10-15 minutes or until crispy.
While the tofu is baking, prepare your sauce.
In a medium bowl, whisk together the peanut butter, water, soy sauce, vinegar, lime juice, brown sugar, garlic powder, ginger, and red pepper flakes.
Set aside the sauce, and let the tofu cool on the counter while you make the salad.
In a large bowl, combine the spinach leaves, snap peas, carrots, green onion, bell pepper, avocado, and basil.
Add the tofu to the bowl and drizzle the sauce over salad.
Toss and serve fresh!

Notes

Make a Heartier Meal - Serve the salad over a bed of rice noodles and double the sauce.
Storing Leftovers - This Thai tofu salad will stay good for about 3–4 days in the fridge. For the best crunch and flavor, keep the tofu, veggies, and peanut sauce in separate containers when storing and mix them just before digging in!

Nutrition