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Thai Tofu
with mango and cashew chopped salad

Active: 35 min Total: 35 min

A Thai-inspired dressing with sweet, sour, and savory flavors works as both a sauce and salad dressing in this colorful meal. The dressing is thin, so be sure to toss the salad right before serving.
Smarts: We used English cucumbers for the salad shown in the photos. English cucumbers are smaller, sweeter, and have fewer seeds than other varieties. If you see them at your grocery store, try them in your next salad!

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Ingredients

Servings:
4
Metric
Thai Dressing:
  • Ginger - 1 tsp, grated
  • Garlic - 2 cloves, chopped
  • Soy sauce, low-sodium - 2 Tbsp
  • Oil, cooking - 2 Tbsp
  • Honey - 2 tsp
  • Lime juice - 2 tsp
  • Vinegar, rice - 1 tsp
  • Oil, toasted sesame - 1 tsp
Thai Tofu:
  • Tofu, extra-firm - 16 oz, 1" / 2.5 cm cubes (vacuum-packed preferable)
  • Oil, cooking - 1 Tbsp
  • Thai Dressing (ingredients listed separately) - 3 Tbsp
Chopped Salad with Mango and Cashews:
  • Cucumbers - 10 oz, diced
  • Lettuce, romaine - 1 head, chopped
  • Mango, fresh - 1, chopped
  • Mint, fresh - 1 Tbsp, chiffonade
  • Thai Dressing (ingredients listed separately) - 3 Tbsp
  • Cashews, roasted and unsalted - 1/3 cup

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. Make dressing - Grate ginger. Chop garlic. Combine ginger, garlic, soy sauce, cooking oil (portion for dressing), honey, lime juice, vinegar, and toasted sesame oil. Whisk until evenly combined. (Can be done up to 5 days ahead)
  3. Cucumbers / Lettuce / Mangos / Mint - Prep as directed and combine.

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Make

  1. Heat a large skillet or nonstick pan over medium-high heat. Add cooking oil (portion for tofu) and then tofu. Sear tofu on all sides until light golden brown, ~8 minutes total.
  2. Pour dressing (portion for tofu) over tofu and simmer to let tofu soak up dressing, ~2 minutes more.
  3. Whisk dressing (portion for salad). Toss with cucumbers, lettuce, mango, and mint. Top with cashews.
  4. Serve tofu with salad on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (38)
Gluten-free (3)
Paleo (10)
Vegetarian (8)

33 reviews

Very tasty and easy!

By: Laura
Posted: Jun 01, 2019
Diet: Paleo
0 Helpful

Yum! This was an awesome salad. Very simple to make and quite tasty.

By: Caitlin
Posted: Jun 01, 2019
Diet: Vegetarian
0 Helpful

The marinade/dressing was wonderful.

By: Renee
Posted: May 31, 2019
Diet: Original
0 Helpful

Everyone enjoyed this meal! I love these flavors! Like others, I did make some rice to go with the chicken and salad. I would definitely make this again! The second time I made this, I added leftover quinoa, and the mango cucumber salsa from another meal on spinach instead of romaine. I also added some avocado. Very tasty. The chicken was devoured!

By: Erin
Posted: May 31, 2019
Diet: Original
0 Helpful

Really enjoyed this! Great combo of flavors, like others, we added rice. Other than that made as directed and loved the combo of flavors. And always appreciate recipes that incorporate the marinade/dressing hybrid - makes it easier!

By: Emily
Posted: May 31, 2019
Diet: Original
0 Helpful

Used less fish sauce then called for. Salad was great!

By: Jennifer
Posted: May 30, 2019
Diet: Original
0 Helpful