Thai Tofu and Broccoli Peanut Salad
This ranks up there as one of my favorite salads to make on Sunday and bring to work everyday for lunch. Filled with crunchy broccoli slaw, protein packed edamame, red pepper, cilantro, crispy tofu, and a creamy peanut dressing, this is one serious salad. Plus since the veggies stay super crunchy, the tofu stays firm and crispy, and the peanut butter dressing even makes Monday feel a little bit shorter. And whenever I have healthy lunches ready for the whole week on Sunday, I always eat healthier that week, which is an added bonus.
Thai Tofu and Broccoli Peanut Salad
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Ingredients
Ingredients
- 16 oz. extra firm tofu
- 1 tbsp. cornstarch
- 1 tbsp. vegetable oil
- 1/3 cup reduced fat peanut butter
- 3 tbsp. rice vinegar
- 2 tbsp low sodium soy sauce
- 1.5 tbsp. water
- 1 tsp. Sriracha
- 12 oz. broccoli slaw
- 1 U red pepper, sliced thin
- 1 cup shelled edamame
- 1/4 cup cilantro
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Instructions
(Hide Photos)Press the tofu using a tofu press or a heavy can and paper towels. Just place the tofu between a few pieces of paper towel and place on heavy can on top. Let it rest for 15-20 minutes to remove some of the excess liquid. This will help the tofu get nice and crispy.
Meanwhile, whisk together the peanut butter, rice vinegar, soy sauce, water, and Sriracha to make the dressing.
Cut the tofu into cubes and toss with the cornstarch, salt, and pepper. Heat the vegetable oil over medium high heat in a skillet. Let cook on one side until browned, crispy, and no longer sticking to the pan. Flip and cook on the other side until tofu is crispy.
Toss together the broccoli slaw, red pepper, edamame, and cilantro. Add tofu and toss with dressing.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Notes
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