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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!



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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  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.


  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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This meal has 33 reviews

We enjoyed it but we were left a bit hungry still

By: Laurey
Posted: May 29, 2019
Diet: Original

Perfect summer salad!

By: Kate
Posted: May 29, 2019
Diet: Gluten-free

This has been one of my favorite meals so far. Chicken was juicy and flavorful and the salad (we subbed the romaine for an arugula/spinach mix) was killer. Will definitely make again!

By: Cari
Posted: May 29, 2019
Diet: Original

It was good!! We really liked it, but it wasn’t too filling, perhaps better as a lunch or use extra portion sizes (ie, use cooksmarts to make 6 if you really only want 4).

By: Chris
Posted: May 29, 2019
Diet: Vegetarian

So flavorful and easy to make. I just regret I didn't take a picture of it!

By: Nina
Posted: May 29, 2019
Diet: Original

The chicken was so great. Did it in the skillet. Unfortunately missed that the marinade was the dressing as well and used it all on the chicken - but that meant we definitely tasted the marinade on the chicken! I just used soy sauce, oil, and sesame oil for the dressing, and it was delicious. Wish there would have been another side option, though.

By: Angela
Posted: May 28, 2019
Diet: Original