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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

This marinade was amazing! By far one of the best chicken meals I've had.

By: Catherine
Posted: Jun 10, 2019
Diet: Gluten-free

Loved this. The salad was phenomenal and loved that the dressing and marinade were the same. Super quick and easy

By: Kristen
Posted: Jun 10, 2019
Diet: Original

Made this with chicken breasts and great flavor and easy. Love that the marinade/dressing is one!

By: Amanda
Posted: Jun 08, 2019
Diet: Original

This is delicious - I love the textures in the salad! I used boneless skinless chicken breasts, and baked them in the oven.

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

The marinade for this is amazing. I tossed everything into my bullet blender and got it smooth and creamy. Due to sales, I opted for bone-in thighs that I skinned. I marinated them for 2 hours, then roasted them. All of us went back for seconds, even the one who isn't usually a fan of Asian flavors. We've definitely added it to my list of things to make again!

By: Nikole
Posted: Jun 07, 2019
Diet: Paleo

Really really great!

By: Jenna
Posted: Jun 06, 2019
Diet: Original