Thai Tofu and Broccoli Salad

This Thai tofu and broccoli salad is packed with protein and a variety of delightful textures. It's all topped with a peanut dressing that ties it all together perfectly! Jump to Recipe

425 CALORIES 24g CARBS 28g FAT 27g PROTEIN
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This Thai tofu and broccoli salad is packed with protein and a variety of delightful textures. It's all topped with a peanut dressing that ties it all together perfectly!

This tofu broccoli salad ranks up there as one of my favorite salads to make on Sundays and bring to work every day for lunch. Filled with crunchy broccoli slaw, protein-packed edamame, red pepper, cilantro, crispy tofu, and a creamy peanut dressing, this is one seriously hefty salad recipe.

Plus, the veggies stay super crunchy, the tofu stays firm and crispy, and the peanut butter dressing makes even a Monday feel a little bit shorter!

Whenever I have nutritious lunches prepped for the whole week on Sunday, I always eat healthier, which is an added bonus. Keep reading and learn how to make this incredibly zesty salad for yourself. Thai food lovers will also want to try these meal prep friendly recipes: Thai Basil Ground Beef Bowls,  Thai Chicken Larb, or Crunchy Thai Chicken Salad.

Tofu and broccoli salad with cilantro, edamame, red peppers, and carrots on a plate with chopsticks.

What You’ll Need for this Thai Tofu Salad

This recipe is for the salad and the creamy Thai peanut dressing. All of it is heart-healthy and good for you. Here is what I used:

  • Extra Firm Tofu: You'll need to use a tofu press or a heavy can to press the tofu. This will help it to be really crispy when you pan fry it. You could also use firm tofu, just make sure to press out as much liquid as possible.
  • Cornstarch: You'll use the cornstarch to coat the tofu before you pan fry it. This is one of the best ways to get tofu super crispy. Flour can also work if you don’t have any cornstarch on hand.
  • Peanut Butter: For the sauce, use creamy peanut butter for the best results. Almond butter, cashew butter, and sunflower seed butter could also be used.
  • Soy Sauce: If you are gluten-free, you can use coconut aminos instead of soy sauce.
  • Rice Vinegar: The rice vinegar adds a tart taste to the sauce. If you don't have rice vinegar, apple cider vinegar will work as a replacement.
  • Sriracha: This is optional but gives the sauce a really nice spice! Add more or less depending on how spicy you want it. Sambal olek or red pepper flakes can also work.
  • Broccoli Slaw: You can make your own broccoli slaw with a food processor. However, I find it is just easier to buy premade slaw mix. You could swap in cabbage slaw as well, but it won’t have quite the same crunch as the broccoli slaw.
  • Red Bell Pepper: Make sure the red pepper is sliced really thin, so it mixes in with the tofu and broccoli really well. Orange and yellow peppers will work too.
  • Edamame: Use shelled edamame to add more protein to the salad.
  • Cilantro: This herb is completely optional. If you don't like the taste of cilantro, you can use parsley instead. Fresh basil and mint are also delicious additions.

Recipe Tips And Ideas

Follow these tips to make sure that this salad turns out just how you like it every single time!

  • Melt the peanut butter before you mix the dressing ingredients together. This will help all the flavors combine seamlessly.
  • Keep cooking the tofu until it is crispy so that it has a delightful crunch.
  • If you are making this for your meal prep later during the week, pack the tofu and dressing separately.
  • If you want an alternative protein, consider adding some Thai peanut chicken skewers, shrimp, or Thai basil ground turkey.

What To Serve With Thai Tofu And Broccoli

This salad has so much protein and vegetables in it that it is basically a complete meal. I think these vegetable spring rolls with peanut sauce are the perfect thing to serve on the side. They have the same nutty flavors with a crunchy lettuce wrap.

If you serve this salad as an appetizer before dinner, make this slow cooker Thai green curry chicken for the main course. They share many of the same umami flavors and would go really well together!

Thai tofu salad with broccoli slaw, cilantro, edamame, and a creamy peanut dressing on a plate.

Frequently Asked Questions

Here are some questions I frequently get asked about by some readers…

How do you store the salad?

The best way to store this salad is to keep all the ingredients in separate containers. Keep all of them in the refrigerator for up to 5 days.

If you try to store the salad with the dressing on it, the tofu will soak up the liquid from the dressing and become soggy.

What can I use instead of tofu?

Using tofu makes this a vegetarian recipe. If you are not vegetarian/vegan, then use your favorite type of cooked meat. Tofu and broccoli salad would taste delicious with some shredded rotisserie chicken, ground beef, or even ground pork crumbled on top.

How do you make the dressing taste spicier?

It's really easy to make the peanut dressing spicier! All you have to do is add more sriracha. You can even sprinkle some red pepper flakes on top for even more heat.

More Delicious Tofu Recipes You’ll Love:

The Recipe
Thai tofu and brocoli salad on a white plate with edamame, carrots, and peanut dressing.

Thai Tofu and Broccoli Salad

PREP TIME: 15 Min
COOK TIME: 15 Min
TOTAL TIME: 30 Min
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Ingredients

US METRICS
  • 14 oz. extra firm tofu
  • 1 tbsp. cornstarch
  • 1 tbsp. vegetable oil
  • 1/2 cup peanut butter
  • 3 tbsp. low sodium soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp. water
  • 1 tsp. Sriracha
  • 12 oz. broccoli slaw
  • 1 U red pepper, sliced thin
  • 1 cup shelled edamame
  • 1/4 cup chopped cilantro

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Instructions

(Hide Photos)
1

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 a 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.

2

Meanwhile, melt the peanut butter then whisk together with the rice vinegar, soy sauce, water, and Sriracha to make the dressing.

3

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.

4

Toss together the broccoli slaw, red pepper, edamame, and cilantro. Add tofu and toss with dressing.

8 Green
5 Blue
5 Purple
MyWW® SmartPoints™ New!
Nutritional Facts
Serving Size: 1.5 cups
Amount Per Serving
Calories 425
Calories from Fat 252
% Daily Value *
Total Fat 28g
43%
Saturated Fat 4g
22%
Monounsaturated Fat 5g
0%
Polyunsaturated Fat 2g
0%
Cholesterol 0mg
0%
Sodium 465mg
20%
Total Carbohydrate 24g
8%
Dietary Fiber 9g
36%
Sugars 8g
Protein 27g

* 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

If you are making this in advance, pack the tofu and dressing separately.
Thai tofu and broccoli salad with peanut dressing, crispy tofu, edamame, and broccoli slaw.
† SmartPoints™ calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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