Name: Crunchy Tofu Thai Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1 8-ounce package mixed field greens; ½ cup chow mein noodles; ½ cup slivered almonds; 1 14-ounce package extra firm tofu, cut into bite-size pieces; ¾ teaspoon hot pepper sesame oil; 2 tablespoons plain sesame oil; ½ cup peanut butter; ¼ cup soy sauce; 1 tablespoon red wine vinegar; 3 tablespoons rice vinegar; 1 tablespoon brown sugar; 1½ teaspoon prepared minced garlic; 1 teaspoon ground ginger (or 2 teaspoons fresh grated ginger); ½ teaspoon salt

Crunchy Tofu Thai Salad

Tofu adds protein and texture to a simple salad any day of the week. You don’t even need to cook it!

But if you really prefer some nice crisped up tofu then try this for a warm version of this salad.

Place tofu and dressing in a sealable plastic bag or container with a tight lid. Marinate for a minimum of 4 hours, then drain, reserving dressing. Sauté tofu in 2 tablespoons toasted sesame oil until warm and slightly crisp. Toss with greens and reserved dressing just before serving.

Crunchy Tofu Thai Salad

Prep Time 10

Total Time 10

Print Recipe Pin Recipe

Servings

Ingredients

1 8-ounce package mixed field greens
½ cup chow mein noodles
½ cup slivered almonds
1 14-ounce package extra firm tofu, cut into bite-size pieces
¾ teaspoon hot pepper sesame oil
2 tablespoons plain sesame oil
½ cup peanut butter
¼ cup soy sauce
1 tablespoon red wine vinegar
3 tablespoons rice vinegar
1 tablespoon brown sugar
1½ teaspoon prepared minced garlic
1 teaspoon ground ginger or 2 teaspoons fresh grated ginger
½ teaspoon salt

Instructions

Place the field greens, noodles, and almonds in a large salad bowl. Set aside.
Place all dressing ingredients in a mini food processor or blender. Process until smooth. Pour into a medium bowl.
Add tofu to dressing and toss well to coat.
Spoon tofu and dressing over greens. Toss and serve.
Contributed by: Quick & Kosher, JAMIE GELLER