Thai Tofu Salad with Peanut Dressing

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It’s awfully strange to not be eating rice with cup upon cup of black beans for at least two meals per day. Spending two-ish months in Central America means:

1. Excellent gastro-intestinal health, and

2. All things pico de gallo, guacamole, hot saucy, cumin and limed, and

3. Persistent dreams involving air conditioned cars.

And now that I’m home and have nearly every type of ethnic food within twenty minutes of my house, I’m gravitating towards Asia. In fact, Asian food is so welcome in my house right now that I told her she could put her belongings in my dresser and stay forever.

Next adventure: Thailand?

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This salad is fresh. Springtime. Light. Crisp enough to be satisfying. I love the play of texture and Thai flavor. Coconut milk meets peanut butter, hands her a bouquet of cilantro, and spritzes her with lime.

The peanut sauce is, well, so smooth and delicious you’d consider it a *milkshake

*in a pinch, obviously.

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Thai Tofu Salad with Peanut Dressing

Serving Size: 6 Servings

Ingredients

  • 6 ounces dry rice noodles (3 cups cooked)
  • 4 teaspoons melted coconut oil (or vegetable oil)
  • 1 cup snow pea pods
  • 1 cup sliced carrots
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 3 cups chopped romaine lettuce
  • 1 recipe Easy No Cook Thai Peanut Sauce
  • 1 block (about 16-ounces) firm tofu, drained of all moisture and dried well, then chopped

Instructions

  1. Make one recipe Easy No Cook Thai Peanut Sauce.
  2. Prepare the rice noodles according to package directions. Drain and toss them with two teaspoons of the oil to prevent them from sticking together. Set aside.
  3. Bring a large saucepan of water to a boil and quickly blanch the pea pods, carrots, cauliflower, and broccoli for 2 minutes, just until they soften slightly and turn bright in color. Drain and add to the noodles.
  4. In a large nonstick skillet, heat the remaining 2 teaspoons of oil over medium-high heat. Add the tofu and cook until lightly golden, 6 to 9 minutes. Toss the cooked tofu with the blanched vegetables with the rice noodles and add the romaine. Pour the peanut sauce on top and toss until all ingredients are coated. Serve warm or cold.
http://www.andiemitchell.com/thai-tofu-salad-with-peanut-dressing/

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20 thoughts on “Thai Tofu Salad with Peanut Dressing

  1. Sandra Cruz

    I know this will sound weird but man, I LOVE U….lol jejejejejeje ok no for real, your blog is so moving. I can’t help but to read and re-read it again. I love your pictures and stories. I felt like I was part of your Central American trip and I am from C.A. I have bookmarked you and I look forward to your post. Also the recipe looks great. I just started cooking Thai so I will try it for sure, just need to figure out servings and cals for it. Best of luck in all your adventures. :)

    Reply
  2. Alisa Berg

    Wecome Back! That salad look refreshing! Are you back for good? I thought you were Manuel Antonio, Costa Rica in April?

    Reply
  3. Rose

    “Next adventure: Thailand?”

    That would be excellent, Australia is a hop, skip and jump from there.

    One thing I struggle with with Asian food is peanut butter: I don’t eat it. Do you think almond butter would work as well?

    Reply
  4. Anna

    Hmm, I seem to have left that comment on the wrong entry. I was also going to add that my girl pug has that same pink harness!

    Reply
  5. hungryandfrozen

    Have enjoyed catching up on all your gorgeous travel photos. The world is, as they say, your oyster – why not Asia next indeed? I’m a peanut sauce fiend, but this has reminded me that I haven’t made it in forever…thanks :)

    Reply
  6. Rose

    Thailand is a great choice, there are so many FRESH products and produce here. If you are committed and need any advice let me know (I’ve been living in Thailand almost ten months now, it’s great!)

    Reply
  7. Lisa

    It must be true, great minds think a like. Last March I went to Costa Rica and I just got back from Thailand a week ago. It was awesome! If you have any questions or need any information let me know!

    Reply
  8. Tami

    I made this last night and oh my! It was so tasty! Rice noodles and peanut sauce were my ramen in the college years. This would have been WAY better. I have to work on cooking that tofu correctly, other than that, amazing meal.

    Reply
  9. Brie

    Hi, Andie.

    I could gush, but I’ll spare you. :o) Love your site, and will comment more later.

    For now…truly…is tofu…er….[gulp]….good?!

    I arrive in the produce department. I finish separating and twisting those pesky plastic bags, full of all varieties of “happiness”, grining from ear to ear because all of my items are crossed off my checklist, and then I see it. The tofu. How can one product taste like so many different things? I get nervous: could they make tires out this stuff?! Linens?! A spiral notebook?? Sheesh! A Food Network show boasted that the noodles are a satisfying pasta sub. I’m just skeptical.

    Is it passible to have Tofu Failure, and how should one go about avoiding this?

    Thanks!
    Brie

    Reply
  10. Jen

    I absolutely love Thai food – Korean, Vietnamese, Chinese, and Japanese, too! This looks delicious and I will most certainly be making it in the future. Thanks!

    Reply
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  13. K

    Great recipe! I’ve never made a peanut sauce but it came out pretty good. I didn’t have fish sauce or lime juice so it was a little thick but otherwise delicious. Really healthy!

    Reply
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