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Thai Red Curry Tofu Salad
with mango / pickled onions / peanuts

Active: 30 minTotal: 30 min

The balance of sweet, sour, savory, and spice in this Thai-inspired salad can be found in both the ingredients of the salad and the dressing.
Smarts: Like many salad dressings used throughout Southeast Asia, this one is much thinner than dressings used in Western cooking. It's typical for the dressing to pool a bit in the bottom of the serving bowl - just toss everything together gently as you eat to get more of the flavor.

Tags

Ingredients

Servings:
4
Metric
Thai Red Curry Tofu Salad:
  • Tofu, extra-firm - 16 oz, 1/2" / 1.3 cm cubes (vacuum-packed preferable)
  • Bell peppers, red - 1, thinly sliced
  • Onions, medium and red - 1/2, thinly sliced
  • Vinegar, rice - 1/2 cup
  • Water - 3/4 cup
  • Sugar - 2 tsp
  • Lettuce, romaine - 2 hearts, chopped
  • Cilantro leaves - 1/4 cup, chopped
  • Mangos - 1, cubed
  • Oil, cooking - 1 Tbsp
  • Red curry paste - 2 tsp
  • Cornstarch - 2 tsp
  • Soy sauce - 2 Tbsp
  • Peanuts, roasted and unsalted - 1/2 cup
Thai Lime Dressing:
  • Ginger - 1 tsp, grated
  • Soy sauce - 1 1/2 Tbsp
  • Lime juice - 1 1/2 Tbsp
  • Brown sugar - 2 tsp
  • Oil, toasted sesame - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
  2. Bell peppers / Onions - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Pickle onions - Combine vinegar, water, sugar, and sliced onions. (The onions should be mostly covered with liquid, so add some more water if needed. You’ll drain it off before using onions in the salad.) (Can be done up to 5 days ahead)
  4. Make dressing - Grate ginger. Combine with soy sauce (portion for dressing), lime juice, brown sugar, and toasted sesame oil. Taste and adjust flavor to your liking. Add more lime juice if you’d like it tarter or sugar if you’d like it sweeter. (Can be done up to 5 days ahead)
  5. Lettuce / Cilantro / Mangos - Prep as directed. Store separately.

Make

  1. Drain vinegar off onions. The pickled onions will be sour, so if you’d like them to have a milder flavor, rinse them with cool water.
  2. Heat a wok over medium-high heat. Add cooking oil and then tofu to heated oil. Sear on all sides until golden brown, 6 to 8 minutes.
  3. Whisk together curry paste, cornstarch, and soy sauce (portion for salad).
  4. Pour curry paste mixture over tofu and bring to a simmer. Gently toss to coat tofu in sauce. Season tofu with some salt and pepper.
  5. Toss lettuce with bell peppers, onions, cilantro, and mangos. Add half the dressing and toss to combine.
  6. Top salads with tofu and peanuts. Add more dressing if you’d like. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

This meal has 27 reviews

Pretty good! I love mango.

By: Andrea
Posted: Jun 07, 2019
Diet: Original

This was great! I added extra mango, because it's hard to go wrong with more mango. :)

By: Melissa
Posted: Jun 25, 2018
Diet: Original

Made this today. Felt it didn't really have much flavor...just a regular salad. Wouldn't make it again. It really needs revision and help.

By: Jill
Posted: Jun 15, 2018
Diet: Gluten-free

Maybe my mango was small, but it seemed to get lost in the salad. Cooking the steak with the red curry paste was delicious, but it didn't make up for the otherwise boring salad, in my opinion.

By: Jennifer
Posted: Jun 15, 2018
Diet: Gluten-free

not nearly as good as we had hoped!

By: Brooke
Posted: Jun 13, 2018
Diet: Vegetarian

Delicious, will make again!

By: Tracy
Posted: Jun 13, 2018
Diet: Original