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. 

HOW DO I MARINATE THE TOFU FOR ASIAN SALAD RECIPE?

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

• 1/4 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)
• 1/8 cup water

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

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 3/4 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
• 1/4 cup chopped fresh pineapple (mandarin oranges works just as well if the pineapple isn't your thing)
• 1 red pepper, diced
• 1 1/2 cups shredded carrots
• 1 red bell pepper, sliced thin
• 1 cup mame (shelled edamame)

WHAT IS MAME AND WHERE DO I FIND IT? 

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. 

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

• Healthy Greek Pasta Salad
• Chopped Southwest Salad
• Antipasto Salad
• Asparagus Salad
• Chinese Chicken Salad
• Spinach Pasta Salad
• Roasted Vegetable Salad
• Lentil Salad
• Vegan Taco Salad

Yield: 4 Servings

Asian Salad with Peanut Dressing

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

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.

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Ingredients

Tofu: 

• 1 block (Sprouted Tofu preferred), but extra firm will work
• 1/2 cup above dressing to marinate

Vegetables:

• 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
• 1/4 cup chopped fresh pineapple (mandarin oranges works just as well if pineapple isn't your thing)
• 1 red pepper, diced
• 1 1/2 cups shredded carrots
• 1 red bell pepper, sliced thin

Peanut Dressing/Tofu Marinade

• 1/4 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)
• 1/8 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 1/4 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)

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Marukan Seasoned Rice Vinegar 12 Oz (12 oz), 12 oz
• 
  EZ Tofu Press - Removes Water from Tofu for Better Flavor and Texture.
• 
  Hidden Springs Organic Vermont Maple Syrup, Grade A Dark Robust (Formerly Grade B), 32 Ounce, 1 Quart, Family Farms, BPA-free Jug
• 
  PBfit All-Natural Organic Peanut Butter Powder, Powdered Peanut Spread from Real Roasted Pressed Peanuts, 8g of Protein (30 oz.)
• 
  San-J Organic Gluten Free Soy Sauce Tamari -- 10 fl oz - 2 pc

Nutrition Information

Yield

4 servings

Serving Size

4
Amount Per Serving Calories 351Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 8mgSodium 597mgCarbohydrates 29gFiber 7gSugar 10gProtein 12g

Nutrition facts may not be 100% accurate.

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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