Thai Tofu
with mango and cashew chopped salad

Name: Thai Tofu
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 tsp Ginger, grated; 2 cloves Garlic, chopped; 2 Tbsp Soy sauce, low-sodium; 2 Tbsp Oil, cooking; 2 tsp Honey; 2 tsp Lime juice; 1 tsp Vinegar, rice; 1 tsp Oil, toasted sesame; 16 oz Tofu, extra-firm, 1" / 2.5 cm cubes (vacuum-packed preferable); 1 Tbsp Oil, cooking; 3 Tbsp Thai Dressing (ingredients listed separately); 10 oz Cucumbers, diced; 1 head Lettuce, romaine, chopped; 1 Mango, fresh, chopped; 1 Tbsp Mint, fresh, chiffonade; 3 Tbsp Thai Dressing (ingredients listed separately); 1/3 cup Cashews, roasted and unsalted

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

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!

Ingredients

Metric

Servings:

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

Prep

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)
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)
Cucumbers / Lettuce / Mangos / Mint - Prep as directed and combine.

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Make

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.
Pour dressing (portion for tofu) over tofu and simmer to let tofu soak up dressing, ~2 minutes more.
Whisk dressing (portion for salad). Toss with cucumbers, lettuce, mango, and mint. Top with cashews.
Serve tofu with salad on the side. Enjoy!

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