If you’ve ever craved something fresh, crunchy, and loaded with flavor, this Thai tofu salad is going to be your new go-to. It’s colorful, satisfying, and the peanut dressing? Oh. My. Goodness. I could drink it straight from the bowl. Plus, it’s packed with protein from tofu, tons of veggies, and that perfect balance of sweet, salty, tangy, and a little bit of heat.
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Why You’ll Love It
- It’s not your boring salad – we’re talking crispy baked tofu, crunchy peanuts, and a creamy peanut dressing that’s full of Thai-inspired flavor.
- Protein-packed – extra-firm tofu brings serious staying power, so you won’t be hungry an hour later.
- Customizable – swap in your favorite veggies, or crank up the heat if you like it spicy.
- Make-ahead friendly – perfect for meal prep or next-day lunches.
Ingredient Notes
Here’s what makes this salad a total winner:
- Extra-firm tofu – The star of the show. Pressing it is key for crispiness.
- Bell pepper, cucumber, tomato, red onion, romaine – Fresh, crunchy, and colorful.
- Peanuts – I like unsalted, crushed peanuts for that classic Thai salad texture.
- Soy sauce – Go for low-sodium (or tamari for gluten-free).
- Maple syrup – Just enough sweetness to balance the savory.
- Peanut butter – All-natural, creamy, and the heart of our dressing.
- Rice vinegar & lime juice – For brightness.
- Garlic powder & ground ginger – Easy pantry spices that add big flavor.
- Hot sauce – Optional, but I love the kick.
How to Make It
Step 1: Press the tofu – Wrap it in paper towels, place a plate on top, and let it sit for at least 30 minutes to get rid of excess water. Then cut into 1-inch cubes.
Step 2: Make the marinade – In a small bowl, whisk soy sauce, maple syrup, and garlic powder.
Step 3: Bake the tofu – Preheat air fryer to 400°F (205°C). Place tofu in the air fryer basket, brush with half the marinade, and bake for 7-8 minutes. Flip, brush with the rest, and bake for another 7-8 minutes until golden and crisp. (See recipe card for oven instructions).
Step 4: Make the dressing – In another small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, hot sauce, lime juice, garlic powder, ground ginger, and a splash of water until smooth.
Step 5: Assemble the salad – Pile romaine, bell pepper, tomato, cucumber, and red onion onto a plate. Top with tofu, drizzle with dressing, and sprinkle with crushed peanuts.
Boom—done!
Serving Suggestions
- Serve it as a main dish for a light but filling lunch or dinner.
- Add cooked rice noodles for a heartier bowl.
- Pair it with fresh mango slices for a sweet-and-savory combo.
- If you love spice, sprinkle in fresh chili slices or extra hot sauce.
If you have extra sauce, add it to this peanut butter rice (trust me).
How to Store
- Salad & tofu separate – Keep greens and tofu in separate airtight containers to prevent sogginess.
- Fridge life – Store in the fridge for up to 4 days.
- Reheat tofu – Use the oven or air fryer to crisp it back up.
- Dressing – Store in a jar for up to 1 week; also works great as a dip or sauce.
FAQs
Totally! Use any protein you prefer. I also like tempeh, edamame, or even chickpeas work great.
Nope – you can pan-fry or air-fry it if you prefer. Baking just keeps it a little lighter and still crispy.
Yes, if you use gluten-free soy sauce or tamari.
Yes! Just keep the dressing separate until you’re ready to eat so your greens stay crisp.
If you’re ready to give your salad game a serious upgrade, this Thai Tofu Salad is your ticket. It’s crunchy, colorful, and ridiculously delicious — basically, my kind of happy food.
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Thai Tofu Salad
Ingredients
- 1 package extra-firm tofu
- 5-6 cups romaine lettuce
- 1 bell peppers chopped
- 2 small tomatoes chopped
- ½ cup red onion chopped
- ½ cup cucumber chopped
- 2 tablespoons peanuts unsalted, crushed
Tofu Marinade
- 5 tablespoons low-sodium soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
Thai Peanut Dressing
- 2 tablespoons all-natural peanut butter
- 2 teaspoons low-sodium soy sauce *
- 2 teaspoons rice vinegar
- ½ teaspoon maple syrup
- ½ teaspoon hot sauce
- ½ lime juiced
- ⅛ teaspoon garlic powder
- ⅛ teaspoon ground ginger
- water as needed to thin it
Instructions
- Press the tofu to remove excess water by using paper towels to absorb the water and a plate stacked on top. Let it press for at least 30 minutes. Then cut into 1-inch cubes.1 package extra-firm tofu
- In the meantime, mix your marinade in a small bowl. Add the soy sauce, maple syrup, and garlic powder, and whisk together.5 tablespoons low-sodium soy sauce, 1 tablespoon maple syrup, 1 teaspoon garlic powder
- For the air fryer, preheat air fryer to 400°F (205°C). Place tofu in the air fryer basket, brush with half the marinade, and bake for 7-8 minutes. Flip, brush with the rest, and bake for another 7-8 minutes.By oven, preheat the oven to 350°F (177°C). Place tofu on a nonstick baking sheet or parchment paper. Brush half the marinade over the tofu. Bake for 20 minutes, then flip tofu and brush remaining marinade over tofu. Continue baking until tofu is crisp, about 15-20 minutes more.
- While the tofu is baking, make the dressing. In a small bowl, add all of the ingredients and mix well.2 tablespoons all-natural peanut butter, 2 teaspoons low-sodium soy sauce, 2 teaspoons rice vinegar, ½ teaspoon maple syrup, ½ teaspoon hot sauce, ½ lime, ⅛ teaspoon garlic powder, ⅛ teaspoon ground ginger, water
- Assemble salad with remaining ingredients, top with tofu and crush peanuts. Serve withthe Thai Peanut Dressing.1 bell peppers, 2 small tomatoes, ½ cup red onion, ½ cup cucumber, 5-6 cups romaine lettuce, 2 tablespoons peanuts
