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Thai Peanut Salad

VeganAsianStove-Top

Time: 30 minutes

Yield: 4 servings

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About

Refresh your salad choices, and while you're at it, let's make them a little more interesting! This Thai Peanut Salad would love to be a part of this lunchtime transformation! Fill your bowl tall and wide with fresh greens, extra firm tofu, crispy veggies, and a big ole drizzle of this nutty, creamy, and sweet dressing! You won't know what hit your tastebuds once you get a forkful of this terrific flavor combo! Don't get tired of lunch! Instead, get excited about it again with this Thai Peanut Salad!

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Ingredients

  • For the peanut dressing:
  • 1/2 cup coconut milk
  • 1/4 cup peanut butter, plus more, to taste
  • 2 tablespoons soy sauce (can substitute tamari or coconut aminos)
  • 1 tablespoon lime juice
  • 2 teaspoons maple syrup
  • 1/4 teaspoon kosher salt
  • For the salad:
  • 1 (14-ounce) package extra firm tofu
  • 2 tablespoons olive oil
  • kosher salt, to taste
  • pepper, to taste
  • 10 ounces baby spinach and spring salad mix
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 2 green onions, thinly sliced
  • 1/4 head red cabbage, thinly sliced
  • 4 carrots, shredded
  • Optional toppings:
  • 1/4 cup peanuts, crushed
  • cilantro leaves, to taste
  • lime wedges, to taste

Directions

Step 1 -In a small bowl, add the coconut milk, 1/4 cup of the peanut butter, the soy sauce, the lime juice, the maple syrup, and 1/4 teaspoon of the kosher salt and whisk to combine.

Step 2 -Taste the dressing and add more of the peanut butter if needed.

Step 3 -Blot the block of tofu dry with a clean dish towel, then slice it into three long strips. Slice it in half crosswise, then slice each piece into thirds.

Step 4 -Warm the olive oil in a nonstick griddle or a large skillet over low heat.

Step 5 -Add the tofu pieces to the griddle and sprinkle with the remaining kosher salt and the pepper. Cook, flipping every few minutes, until light brown and crisp on both sides, about 10-15 minutes.

Step 6 -Transfer the tofu pieces from the heat and allow them to cool.

Step 7 -Place the salad greens into the bottom of four salad bowls.

Step 8 -Top the salad greens with the red bell pepper, the yellow bell pepper, the green onions, the cabbage, the carrots, and the cooked tofu.

Step 9 -Drizzle the salad with the dressing and top with the crushed peanuts, the cilantro leaves, and a squeeze of the lime wedges.

Step 10 -Serve.

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