Asian Crunch Salad with Tofu
This Asian Crunch Salad with Tofu is a vibrant mix of crisp vegetables, crunchy peanuts, and golden crispy tofu, all tossed in a creamy tahini-lime dressing. Packed with plant-based protein, fibre, and heart-healthy ingredients, it makes for a refreshing and nutritious meal!
Servings: 2
Calories: 241.3kcal
Ingredients
For the Salad:
- 1 cup cabbage mixed, shredded
- ½ cup red bell pepper thinly sliced
- ½ cup cucumber chopped
- ¼ cup green onions thinly sliced
- ¼ cup cilantro chopped
- ¼ cup mint chopped
- 2 tbsp peanuts roughly chopped
- 1 tsp sesame seeds for garnish
For the Crispy Tofu:
- ½ block tofu (6 oz) firm, pressed and cut into cubes
- 1 tsp olive oil
- 1 tsp soy sauce low-sodium
- ½ tsp garlic powder
- ½ tsp cornstarch for crispiness
For the Dressing:
- 1 tbsp tahini
- 2 tsp soy sauce low-sodium
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tsp garlic minced
- 2 tbsp water to thin, adjust as needed
Equipment
- mixing bowls
- Non-stick pan
Instructions
- Place tofu cubes in a single layer on a clean kitchen towel or paper towels. Cover with another layer of paper towels, then place a heavy object (such as a plate with a can or a small skillet) on top. Let it sit for 15-30 minutes to remove excess water.½ block tofu
- To a mixing bowl, add the tofu and toss with olive oil, soy sauce, garlic powder, and cornstarch.1 tsp olive oil, 1 tsp soy sauce, ½ tsp garlic powder, ½ tsp cornstarch
- Heat a non-stick pan over medium heat and cook the tofu for 8-10 minutes, flipping occasionally, until golden and crispy. Set aside.
- Whisk together all dressing ingredients in a small bowl. Adjust to taste.1 tbsp tahini, 2 tsp soy sauce, 1 tbsp lime juice, 1 tbsp rice vinegar, 1 tsp garlic, 2 tbsp water
- In a large bowl, combine shredded cabbage, bell pepper, cucumber, green onions, cilantro, mint and nuts.1 cup cabbage, ½ cup red bell pepper, ½ cup cucumber, ¼ cup green onions, ¼ cup cilantro, ¼ cup mint, 2 tbsp peanuts
- Add the crispy tofu and drizzle the dressing over the salad. Toss well to combine.
- Garnish with sesame seeds and serve immediately!1 tsp sesame seeds
Cooking Tips
- For Extra Crunchy Tofu: Press the tofu well before cooking and avoid overcrowding the pan so it crisps up evenly.
- Evenly Coated Dressing: Whisk the dressing thoroughly and adjust thickness with water as needed for a smooth pour.
- Customize the Flavour: Add a touch of sriracha or chili flakes for some heat or swap tahini for peanut butter for a nuttier taste.
- Nut-Free Option: Replace peanuts with toasted sunflower seeds or pumpkin seeds for a crunchy alternative.
- Meal Prep Friendly: Store the salad ingredients separately from the dressing and tofu to keep everything fresh for up to 3 days.
Nutrition
Nutrition Facts
Asian Crunch Salad with Tofu
Serving Size
2 cups
Amount per Serving
Calories
241.3
% Daily Value*
Fat
15.5
g
24
%
Saturated Fat
2.1
g
13
%
Sodium
293.3
mg
13
%
Potassium
424.1
mg
12
%
Carbohydrates
14.8
g
5
%
Fiber
5
g
21
%
Sugar
3.9
g
4
%
Protein
14.1
g
28
%
Vitamin C
69.3
mg
84
%
Calcium
190.1
mg
19
%
Iron
3
mg
17
%
Magnesium
56.6
mg
14
%
Zinc
1.1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.