Thai Tofu Salad

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.

Course Salad

Cuisine Thai

Diet Vegan, Vegetarian

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 455kcal

Author Rachel

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

US Customary - Metric

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

Notes

*In order to make gluten-free, use tamari or liquid aminos instead.

Nutrition