Thai Tofu Salad with Peanut Dressing

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.

Prep Time5

Cook Time15

Total Time20

Course: lunch, Salad

Cuisine: Thai

Keyword: peanut dressing, thai tofu salad, tofu salad recipe

Servings: servings

Calories: 219kcal

Author: Andie Mitchell

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
16 oz block tofu drained of all moisture and dried well, then chopped

Instructions

Make one recipe Easy No Cook Thai Peanut Sauce.
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.
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.
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.

Nutrition