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Crispy Tofu Salad with Peanut Lime Dressing

Image of Tofu Salad

This vegan salad celebrates the bright flavors of Thai cuisine with a knock-out, creamy, sweet and slightly spicy Peanut Lime Salad Dressing that works equally well as a dipping sauce. If there is any leftover (yes, it’s THAT good), pour it over boiled ramen or Udon noodles and top it with crispy pork tidbits and minced cilantro the next day for an easy dinner. Also great on grilled, marinated skirt steak, or sub out the crispy tofu for store-bought rotisserie chicken if you’re in a rush to get dinner on the table.

Change up the flavor profile by adding matchstick cut, red bell pepper strips, or julienne-cut Persian cucumbers to the salad mix. These items will add a bit of moisture and refreshing coolness to the salad which plays well against the creamy and slightly spicy peanut sauce. Although the item list appears a bit long with the dressing, it comes together in an instant, and this addictive, versatile, and deeply-umami-ish sauce enhances almost any grilled food it touches— great on chicken skewers!

Crispy Tofu Salad with Peanut Lime Dressing
Serves: 2 as a main; 4 as a side

Spicy Peanut Lime Dressing
Makes: 1 cup

Image of ingredients
¼ cup creamy organic peanut butter
2 tablespoons seasoned rice wine vinegar
3 tablespoons avocado oil (can sub with any neutral oil)
3 tablespoons lime juice, about 3 limes
Zest of 1 lime, about ¼ teaspoon
1 tablespoon chili crisp
1 tablespoon soy sauce
2 ½ tablespoons honey
½ tablespoons grated garlic, about 2 cloves
1 tablespoon grated fresh ginger, about 2-inch peeled knob of ginger
1 teaspoon kosher flake salt
½ teaspoon ground black pepper

Place all ingredients into a Ninja bullet or high–powered blender and process till combined. Set aside in the refrigerator while preparing the salad and crispy tofu.

Crispy Tofu
1 package of extra-firm, organic and sprouted tofu, about 14-16 oz.
1 ½ cups all-purpose flour
1 teaspoon kosher flake salt
½ teaspoon ground black pepper

Place the block of tofu on its side and cut in half lengthwise into 2 rectangles. Cut each rectangle into 6 slices; 12 total. Pat surface dry with a paper towel and lightly drizzle with salt and black pepper.

Image of sliced tofu

Place 1/2 cup all-purpose flour on a 20-inch strip of foil on the kitchen counter and place tofu strips on top, leaving a 2-inch space between strips. Sprinkle the rest of flour over the top of tofu, and gently roll each strip of tofu until lightly coated with flour. Allow to rest for 10 minutes.

Add ½ cup oil to a medium, nonstick skillet and heat on medium heat until hot but not smoking.

Add tofu strips and sauté until crispy and lightly golden-brown on one side, then flip over with tongs and sauté the other side until crisp and lightly browned— about 5 minutes per side.

Remove to a drying grate of brown paper shopping bag to drain excess oil. Lightly sprinkle tofu slices with salt while still hot, then set aside while preparing the salad.

Imae of cabbage onions carrots and cilantro
½ head of Napa cabbage, thinly sliced, about 2 cups
¼ head of red cabbage, thinly sliced, about 1 cup
3 green onions, green tops only, thinly sliced
2 carrots, peeled and ¼-inch julienne cut
1 bunch cilantro, tender stems and leaves only, chopped
2 tablespoons sliced almond slices, lightly toasted


Imae of chopped vegetables

Place all salad ingredients in a large bowl. Pour 1/3 cup of dressing over salad and toss to combine. Mound the dressed salad on serving plates and place crispy tofu wedges on top. Drizzle and add two tablespoons of Peanut Lime Dressing over salad and top with a light sprinkle of toasted almond slices.

Image of Tofu Salad


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