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Thai Tofu
with mango and cashew chopped salad

Active: 35 minTotal: 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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% Daily Value
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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.

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!

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Reviews

This meal has 33 reviews

We added jasmine rice on the side and shredded carrots as others have said. This was delicious! All our plates were clean, a rare occurrence in our house.

By: Mackenzie
Posted: May 30, 2019
Diet: Original

I added shredded carrots (I had them in the fridge), and a drizzle of almond butter over the top. Delicious!

By: Jeanine
Posted: May 30, 2019
Diet: Paleo

Quick, easy, and really great! I did chicken breasts and just threw them on top of the salad.

By: Nicole
Posted: May 30, 2019
Diet: Original

Kids really enjoyed this! I made some jasmine rice to have on the side, because we like more carbs :-).

By: Lauren
Posted: May 30, 2019
Diet: Original

Yum!!!

By: Jen
Posted: May 30, 2019
Diet: Original

I loved the combination in this salad. It was super light and refreshing for the summer. Adding it to my favorites.

By: Kara
Posted: May 30, 2019
Diet: Original