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

Active: 30 min Total: 30 min

The balance of sweet, sour, savory, and spice can be found in both the ingredients and the dressing of this Thai-inspired salad that we first featured in 2018.
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 (opt) - 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.

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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!

Nutrition Facts

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

Ratings

Original (54)
Gluten-free (3)
Paleo (8)
Vegetarian (13)

44 reviews

Hubs & I both enjoyed-with prep done on weekend was fast great weeknight meal!

By: Jessie
Posted: Jun 05, 2019
Diet: Paleo
0 Helpful

Quick, easy, and delicious!

By: Alisha
Posted: May 10, 2019
Diet: Original
0 Helpful

A really good combination. Both the paleo and vegetarian versions were amazing.

By: Caitlin
Posted: May 08, 2019
Diet: Vegetarian
0 Helpful

Very flavorful! Enjoyed every bite!

By: Ry
Posted: May 05, 2019
Diet: Original
0 Helpful

Ooooooh yeaaaaahhh

By: Jenna
Posted: May 02, 2019
Diet: Original
0 Helpful

loved the pickled onions and other flavors. Steak had a lot of heat, but I added extra red curry paste which ended up being too much.

By: Nancy
Posted: Apr 28, 2019
Diet: Original
0 Helpful