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Asian Salad with Peanut Dressing
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5 from 2 votes

Asian Salad with Peanut Dressing

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.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Salad
Cuisine: Asian
Diet: Vegan
Servings: 4 Servings
Calories: 265kcal

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
  • 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: 265kcal | Carbohydrates: 32g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 487mg | Potassium: 919mg | Fiber: 6g | Sugar: 19g | Vitamin A: 10791IU | Vitamin C: 129mg | Calcium: 131mg | Iron: 3mg