Thai Peanut Salad with Crispy Tofu
If you love those big Thai-inspired salads from restaurants, this homemade version is even better. The creamy peanut dressing clings to every bite while the crispy tofu and tender Napa cabbage create the perfect balance of freshness and crunch. It's filling without feeling heavy and makes a dinner you'll actually look forward to.
Servings: Four
INGREDIENTS
14 ounce extra-firm tofu
1 tablespoon tamari
1 tablespoon avocado oil
1 tablespoon potato starch
1 to 2 teaspoons black sesame seeds
1 to 2 teaspoons white sesame seeds
1 teaspoon sesame oil (optional)
6 cups shredded Napa cabbage
1 cup shredded carrots
1 cucumber, julienned or sliced
1/4 cup thinly sliced red onion
1/3 cup chopped cilantro
1/4 cup roasted peanuts
Peanut Dressing
3 tablespoons tamari
1 tablespoon sriracha
2 teaspoons honey
1 teaspoon sesame oil
1/4 cup peanut butter
1 garlic clove
Juice of 1/2 lime
1/4 cup water
PREPARATION
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
Prepare tofu: Pat tofu dry and tear or cut into 1/2-inch bite-size pieces. Toss with tamari then avocado oil. Sprinkle with potato starch, black sesame seeds, and white sesame seeds, then toss until evenly coated.
Bake tofu: Arrange tofu in a single layer and bake for 25 to 30 minutes, flipping halfway, until golden brown and crisp. Drizzle tofu with sesame oil while still warm and toss gently to coat (optional).
Make peanut dressing: Blend tamari, sriracha, honey, sesame oil, peanut butter, garlic, lime juice, and water until smooth and pourable. Taste and adjust seasonings.
Plate: Place Napa cabbage, carrots, cucumber, red onion, and cilantro in a large serving bowl. Add the crispy tofu, drizzle with the peanut dressing, and toss gently until evenly coated. Divide among 4 bowls and garnish with roasted peanuts.
Notes:
For the crispiest tofu, use extra-firm tofu and press it well before baking. If you've previously frozen and thawed the tofu, it will have an even chewier, meatier texture. You'll get a crispier tofu if you don't use parchment, but you might not want to clean up.
The peanut dressing can be made up to 4 days ahead and stored in the refrigerator. If it thickens, whisk in 1 to 2 tablespoons water before serving.
