Thai Tofu Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Thai tofu salad is one of my go to weeknight dinners because it comes together in just 45 minutes and costs very little to make. Tofu is such a wonderful protein that absorbs all those bright, punchy flavors beautifully, plus it's loaded with iron and amino acids to keep you feeling satisfied. The combination of lime juice, fish sauce, and fresh cilantro creates this incredible dressing that tastes like you spent hours in the kitchen, but honestly, you're just chopping vegetables and mixing things together. It's perfect when you want something fresh and vibrant without any fuss.
Ella x
Ingredients
- 400tofu
- 200chopped cabbage
- 250cherry tomatoes
- 150red onion
- 50cilantro
- 20thai chili peppers
- 30fish sauce(Store in refrigerator)
- 20soy sauce
- 10brown sugar
- 60lime juice
- 60rice vinegar
- 120vegetable oil
- 1salt
- ½black pepper
Detail level
Instructions
- 1
In a blender or food processor, combine chili peppers, fish sauce, soy sauce, brown sugar, lime juice, rice vinegar, and vegetable oil. Blend until smooth.
Tip: Adjust the level of spiciness to your liking.
- 2
In a large bowl, whisk together the marinade and salt. Add the tofu and marinate for at least 10 minutes, or up to 30 minutes in the refrigerator.
Tip: Turn the tofu halfway through the marinating time for even coating.
- 3
Add the chopped cabbage, cherry tomatoes, red onion, and cilantro to the bowl with the marinated tofu.
Tip: Massage the vegetables gently with your hands to release their natural juices.
- 4
Toss the salad to combine and adjust the seasoning as needed.
Tip: Add more fish sauce or lime juice if the salad needs a boost of flavor.
- 5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: Let the salad sit at room temperature for 15 minutes before serving if desired.
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