5 from 3 votes
Peanut Thai Salad with Grilled Tofu
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

A super addictive peanut butter dressing. Vegetarian, vegan, healthy, paleo, clean eating.

Course: Salad
Cuisine: Thai
Servings: 1 as a main 2-4 as a side
Calories: 419 kcal
Author: Sam Turnbull • It Doesn't Taste Like Chicken
For the salad:
  • 1/4 350g block extra-firm tofu, cut into 1.5" cubes
  • 2 teaspoons soy sauce (gluten-free if preferred)
  • 1/8 red cabbage, thinly sliced
  • 1/2 carrot, peeled and sliced
  • 3 inch piece cucumber, sliced
  • 2 radishes, sliced
  • 1/4 red pepper, sliced
  • 2 green onions, chopped
  • 1/4 cup cilantro, chopped
  • 2 tablespoons roasted peanuts, roughly chopped
For the peanut dressing:
  • 1/2 clove garlic, minced
  • 1/2 inch piece fresh ginger, minced
  • 2 tablespoons rice vinegar
  • 2 tablespoons peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon Sriracha
  • 1 wedge lime
  1. Put the tofu into a small bowl with 2 teaspoons soy sauce and let the tofu marinate for 15 minutes or longer. Once marinated, grill the tofu. I do this in a grill pan, but you could do it on a BBQ, or if you don't have access to either, heat a bit of oil in a frying pan and fry for a couple minutes on each side, until golden and crispy.

  2. Layer all the veggies into the bowl, cabbage, carrot, cucumber, radishes, red pepper, scallions, cilantro, and peanuts. Top with the grilled tofu.

  3. Make the peanut dressing by mixing all of the dressing ingredients together in a small bowl. Dress the salad to taste.