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    Home / Recipes / Vegan Salads

    Asian Salad with Peanut Dressing

    Published: Jun 5, 2020 · Modified: Jun 10, 2022 by Kathy Carmichael · This post may contain affiliate links.

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    Asian Salad with Peanut Dressing

    I absolutely love Asian food! For that reason, I always try to make some Asian dish during the week, simply because I love the flavors and spices! Asian salad with peanut dressing is a healthy way to enjoy Asian food without any guilt! 

    Although a lot of people hate tofu, if prepared correctly, tofu is fabulous. In fact, tofu can absorb any flavors and transform a meal. In small amounts, tofu is harmless.

    Despite soy's negative press, new research shows soy is not dangerous. With that being said, bring on the spicy tofu! Asian salad with peanut dressing is easy. 

    With the temperatures in the 100s in Arizona, I've become all too familiar with creating new salads. First, the ingredients are simple and easy to prepare in advance. If you are conscious of getting your nutrient-dense foods into your diet, this salad meets your requirements.

    HOW TO PREPARE TOFU FOR ASIAN SALAD WITH PEANUT DRESSING

    Secondly, preparing tofu correctly seems to be a struggle for people. No one likes soggy, chewy tofu. In other words, using the right tofu, as well as pressing it, is essential in how well it bakes.

    Suppose you follow the instructions in my other post, The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet. Also, if you buy sprouted tofu, it takes less time to press and dry.

    One of my first suggestions is to have a good tofu press. As a result, it takes less time to press my tofu, and it didn't break the bank. 

    E-Z Tofu Press

    HOW DO I MARINATE THE TOFU FOR ASIAN SALAD RECIPE?

    tofu satay marinadejpg

    Because the marinade and the salad dressing are the same, you don't need to make two separate dressings. 

    • ¼ cup homemade peanut butter, almond butter (or peanut butter of choice), or 4 Tablespoons PBfit Peanut Butter Powder
    • 2 Tablespoons lime juice
    • 1 Tablespoon rice vinegar
    • 2 Tablespoons low sodium soy sauce or Tamari
    • 2 Tablespoons pure maple syrup or agave nectar
    • 2 teaspoons grated fresh ginger root
    • 1 teaspoon Red pepper flakes (optional)
    • ⅛ cup water

    Peanut dressing

    Despite the "peanut" component in the dressing, my dressing is a low-fat peanut dressing because I use PB2, a peanut butter powder alternative. You can also use real peanut butter, but you won't be disappointed if you are looking for a lower-fat version.

    To bring it all together, a low-fat peanut dressing (spiciness optional) is the perfect accompaniment. You can also add optional peanuts and other vegetables if you choose.

    TOFU COOKING OPTIONS FOR ASIAN SALAD WITH PEANUT DRESSING: GRILL, BAKE OR AIR-FRIED

    Teriyaki Tofu sliced

    First, carefully remove the tofu from the package, discarding the fluid from the package.  

    Then, place the tofu in the middle of the press and turn both knobs equally about four turns. I usually place the tofu press in the sink on its side, but I placed it on a plate to drain for this visual post.

    • Turn the knobs every two minutes, equally until you have the result (the last picture).
    • Most people stop here…NOT YET. Keep turning until the knobs are screwed as far as they can almost to touch the end like this:
    • Although I have never tried this, I decided this time; I would measure the amount of water I got from the bottom of the plate at the end.
    • The amount was ¾ cup fluid.
    • Now, remove the press from the plate, and I give it another press with some paper towel for excess fluid removal.
    • Next, cut tofu into 4 identical slabs.

    Even though grilled BBQ tofu is my favorite, you have other cooking options if you don’t have access to a grill. Regardless of your cooking choice, BBQ tofu is fabulous on its own or inside a crunchy wrap. 

    GRILLING INSTRUCTIONS

    • Preheat the grill to low
    • Place a grill mat on the grill (you can also use a grill pan, or if you are careful, you can place the tofu directly on the grill.
    • Cook for about 8 minutes on each side
    • Remove from the grill and place back in the marinade until ready to use.  
    • Then, cut it into strips or cubes.

    BAKING TOFU IS JUST AS EASY

    • Follow the same pressing and marinating process. 
    • Then, preheat the oven to 400 degrees.
    • Place cut or uncut tofu on a silicone baking mat  or parchment paper
    • Cook for 15 minutes
    • Remove from oven and flip tofu over; cook for an additional 15 minutes. 

    AIR-FRYING TOFU

    • Follow the same pressing and marinating process. 
    • Set air fryer temperature at 375 degrees
    • Cook 10-15 minutes, shaking the basket a couple of times through the cooking process. 

    OTHER INGREDIENTS ARE IN ASIAN SALAD WITH PEANUT DRESSING?

    • 1 large bunch Romaine Lettuce (4 cups chopped), or any preferred lettuce.
    • 2 cup shredded Purple Cabbage
    • 2 cups white cabbage, shredded
    • 1 large English cucumber, diced
    • 2 bunches green onions, chopped
    • ¼ cup chopped fresh pineapple (mandarin oranges works just as well if the pineapple isn't your thing)
    • 1 red pepper, diced
    • 1 ½ cups shredded carrots
    • 1 red bell pepper, sliced thin
    • 1 cup mame (shelled edamame)

    WHAT IS MAME AND WHERE DO I FIND IT? 

    mame for asian salad with peanut dressing

    Mame is shelled edamame. When I first started using edamame in my dishes, I cooked edamame and removed the shells to use it. Obviously, this is a very time-consuming process. Instead, in the freezer section of the grocery store, there are frozen bags of mame, also called shelled edamame. 

    So, save a little time, and looked for shelled edamame when you want to include it in your dishes. 

    Asian Salad with Peanut Dressing

    LOOKING FOR MORE HEARTY VEGAN SALAD RECIPES THAT WILL FILL YOU UP?

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    Asian Salad with Peanut Dressing

    Asian Salad with Peanut Dressing

    Kathy Carmichael
    Asian salad with peanut dressing is the perfect quick and easy dinner or lunch. Everything can be prepped in advance and takes very little time to prepare. The fruit and vegetables with the spicy tofu and peanut dressing will tempt your tastebuds.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Salad
    Cuisine Asian
    Servings 4 Servings
    Calories 265 kcal

    Equipment

    • San-J Organic Gluten Free Soy Sauce Tamari -- 10 fl oz - 2 pc

    Ingredients
      

    Tofu: 

    • 1 block Sprouted Tofu referred, but extra firm will work
    • ½ cup dressing to marinate recipe below

    Vegetables:

    • 1 bunch Romaine Lettuce 4 cups chopped, or any preferred lettuce.
    • 2 cup shredded Purple Cabbage
    • 2 cups white cabbage shredded
    • 1 large English cucumber diced
    • 2 bunches green onions chopped
    • ¼ cup chopped fresh pineapple mandarin oranges works just as well if pineapple isn't your thing
    • 1 red pepper diced
    • 1 ½ cups shredded carrots
    • 1 red bell pepper sliced thin

    Peanut Dressing/Tofu Marinade

    • ¼ cup homemade peanut butter almond butter (or peanut butter of choice) or 4 Tablespoons PBfit Peanut Butter Powder
    • 2 Tablespoons lime juice
    • 1 Tablespoon rice vinegar
    • 2 Tablespoons maple syrup
    • 2 Tablespoons low sodium soy sauce or Tamari
    • 2 teaspoons grated fresh ginger
    • 1 teaspoon red pepper flakes optional
    • ⅛ cup water

    Instructions
     

    Dressing: 

    • Place all ingredients in a high-speed blender
    • Refrigerate until ready to use

    Tofu: 

    • Follow the directions to press and dry tofu before marinating The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet
    • Cut tofu into 1-inch slices, or any way you prefer
    • Place ¼ cup salad dressing in a container with the tofu. Shake it up, and marinate for at least 30 minutes (I marinate overnight)
    • Preheat oven to 350 degrees.
    • Place tofu on a baking sheet with a silicone baking mat or parchment paper
    • If there is any dressing left, spoon onto exposed tofu.
    • Cook the tofu for 30 minutes on one side, then flip and cook another 30 minutes.
    • While the tofu bakes, prepare the salad (tofu can be baked before and be kept in the refrigerator until you're ready to use it). I often baked a bunch and used it in other recipes throughout the week.

    Salad:

    • Chop the lettuce and place it in the base of each bowl
    • Add rows of chopped cucumber, red pepper, Mame, onions, and pineapple.
    • Place as much tofu as you like on top.
    • Drizzle with dressing
    • Add peanuts (optional)

    Notes

    Mame is shelled edamame. When I first started using edamame in my dishes, I cooked edamame and removed the shells to use it. Obviously, this is a very time-consuming process. Instead, in the freezer section of the grocery store, there are frozen bags of mame, also called shelled edamame. 

    Nutrition

    Calories: 265kcalCarbohydrates: 32gProtein: 15gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 487mgPotassium: 919mgFiber: 6gSugar: 19gVitamin A: 10791IUVitamin C: 129mgCalcium: 131mgIron: 3mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

    More Vegan Salads

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    Reader Interactions

    Comments

      Leave a Reply Cancel reply

    1. Anonymous

      June 05, 2020 at 12:33 pm

      5 stars

      Reply
    2. Anonymous

      June 05, 2020 at 1:38 am

      5 stars

      Reply
    3. deb

      November 22, 2019 at 7:06 am

      I'm wondering why you are warning that only a small quantity of tofu is ok. seems there is alpha and beta estrogen. https://nutritionfacts.org/2019/11/21/how-phytoestrogens-can-have-anti-estrogenic-effects/?utm_source=NutritionFacts.org&utm_campaign=fe60659e10-RSS_BLOG_DAILY&utm_medium=email&utm_term=0_40f9e497d1-fe60659e10-23406621&mc_cid=fe60659e10&mc_eid=e7cffdb529

      Reply
      • Kathy Carmichael

        November 22, 2019 at 9:12 pm

        Deb, I eat tofu a couple times a week. I cannot recommend or state the dangers of soy or tofu, as I am not a doctor. Personally, I do not believe soy is dangerous, yet I think everyone should eat what they choose based on their own beliefs and nutritional goals. I hope this helps.

        Reply

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