Indonesian Tofu Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Indonesian tofu salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely vibrant. The beauty of this dish is how simple it truly is just fresh vegetables, crispy tofu, and a silky peanut sauce that brings everything together. Tofu is such a wonderful protein source, and what I love most is that it's packed with iron and calcium, making this salad genuinely nourishing without feeling heavy. The best part? You probably have most of these ingredients already in your kitchen, and there's minimal cooking involved, just a quick pan fry for the tofu. Serve it warm or chilled, either way it's absolutely delicious.
Ella x
Ingredients
- 400 gtofu
- 200 gmixed greens
- 1cucumber
- 1carrot
- 1bell pepper
- 100 mlpeanut sauce
- 20 mlsesame oil
- 50 mllime juice
- 1salt
- 1black pepper
- 2scallions
- 20 gsesame seeds
- 50 mlrice vinegar
Detail level
Instructions
- 1
Cut the tofu into small cubes and marinate in peanut sauce for at least 10 minutes.
Tip: Adjust the amount of peanut sauce to your taste.
- 2
Wash and chop the mixed greens, cucumber, carrot, and bell pepper.
Tip: Use a vegetable peeler to peel the carrot.
- 3
Heat the sesame oil in a pan over medium heat.
Tip: Use a thermometer to ensure the oil reaches 180°C.
- 4
Add the scallions and sesame seeds to the pan and sauté until fragrant.
Tip: Stir constantly to prevent burning.
- 5
In a large bowl, combine the marinated tofu, mixed greens, and sautéd scallions.
Tip: Toss gently to combine.
- 6
Pour the rice vinegar and lime juice over the salad and toss again.
Tip: Adjust the seasoning to your taste.
- 7
Serve immediately and enjoy!
Tip: Garnish with additional scallions and sesame seeds if desired.
- 8
Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Tip: Refrigerate the salad at 4°C or below.
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