Peanut Thai Salad with Grilled Tofu
A super addictive peanut butter dressing. Vegetarian, vegan, healthy, paleo, clean eating.
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Servings: 1 as a main 2-4 as a side
For the salad:
- 1/4 12oz block(s) extra-firm tofu (3oz / 88g) cut into 1.5" cubes
- 2 teaspoon(s) soy sauce (gluten-free if preferred)
- 1/8 red cabbage thinly sliced
- 1/2 medium carrots peeled and sliced
- 3 inch piece(s) cucumber sliced
- 2 radishes sliced
- 1/4 red pepper sliced
- 2 green onions chopped
- 1/4 cup(s) fresh cilantro chopped
- 2 tablespoon(s) roasted salted peanuts roughly chopped
For the peanut dressing:
- 1/2 clove(s) garlic minced
- 1/2 inch piece(s) fresh ginger minced
- 2 tablespoon(s) rice vinegar
- 2 tablespoon(s) peanut butter
- 1 tablespoon(s) soy sauce
- 1 tablespoon(s) water
- 1/2 teaspoon(s) sesame oil
- 1/2 teaspoon(s) Sriracha
- 1 wedge(s) lime
Put the tofu into a small bowl with 2 teaspoons soy sauce and let the tofu marinate for 15 minutes or longer. Once marinated, grill the tofu. I do this in a grill pan, but you could do it on a BBQ, or if you don't have access to either, heat a bit of oil in a frying pan and fry for a couple minutes on each side, until golden and crispy.
Layer all the veggies into the bowl, cabbage, carrot, cucumber, radishes, red pepper, scallions, cilantro, and peanuts. Top with the grilled tofu.
Make the peanut dressing by mixing all of the dressing ingredients together in a small bowl. Dress the salad to taste.
Calories: 419kcal | Carbohydrates: 28g | Protein: 19g | Fat: 28g | Saturated Fat: 5g | Sodium: 2023mg | Potassium: 882mg | Fiber: 8g | Sugar: 11g | Vitamin A: 7705IU | Vitamin C: 113.1mg | Calcium: 108mg | Iron: 3mg
Find it online:
https://www.easyveganmealplan.com/recipe/wprm-peanut-thai-salad-with-grilled-tofu/