Crunchy Tofu Thai Salad

Publish date:

For a warm 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.

  • Duration
  • Prep Time
  • 6 - 8 servings ServingsServings


  • 1 (8-ounce) package mixed field greens
  • 1/2 cup chow mein noodles
  • 1/2 cup slivered almonds
  • 1 (14-ounce) package extra firm tofu, cut into bite-size pieces
  • For dressing:
  • 3/4 teaspoon hot pepper sesame oil
  • 2 tablespoons plain sesame oil
  • 1/2 cup peanut butter
  • 1/4 cup soy sauce
  • 1 tablespoon red wine vinegar
  • 3 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1-1/2 teaspoon prepared minced garlic
  • 1 teaspoon ground ginger (or 2 teaspoons fresh grated ginger)
  • 1/2 teaspoon salt



  1. Place the field greens, noodles and almonds in a large salad bowl. Set aside.
  2. Place all dressing ingredients in a mini food processor or blender. Process until smooth. Pour into a medium bowl.
  3. Add tofu to dressing and toss well to coat.
  4. Spoon tofu and dressing over greens. Toss and serve.

Contributed by: Quick & Kosher, JAMIE GELLER