Thai Chopped Salad With Peanut-Baked Tofu

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

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5 from 9 votes

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!

Prep Time30

Cook Time10

Total Time40

Course: Lunch or Dinner

Cuisine: asian

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 537kcal

Author: Michelle Cehn

Ingredients

10 ounces firm tofu

Salad

16 ounces baby spinach leaves
6 ounces snap peas, trimmed
1 cup shredded carrots
1 cup shredded purple cabbage
3 stalks green onion finely diced
1 large red or orange bell pepper chopped
1 large ripe avocado diced
⅓ cup cilantro, chopped
½ cup chopped peanuts or cashews (optional, for added crunch)

Sauce

½ cup creamy peanut butter
3 tablespoons soy sauce or tamari
3 tablespoons rice vinegar
4 teaspoons lime juice
4 teaspoons maple syrup
3 cloves garlic
1½ teaspoons minced ginger
2 teaspoons red pepper flakes, more if needed
½ cup water
1½ tablespoons sesame oil, optional
2 tablespoons soy sauce or tamari, divided
1½ tablespoons cornstarch or tapioca flour

Instructions

Preheat the oven to 450°F. Line a baking sheet with parchment paper. Slice the tofu into 1-inch 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 cubes. In a shallow bowl, drizzle the tofu with 1 tablespoon of soy sauce. Toss it gently with your hands, then drizzle the remaining tablespoon of soy sauce over it. Sprinkle the tofu with starch and gently toss until well coated. Add ¼ cup 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

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!

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