Thai Tofuwith mango and cashew chopped salad
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
- 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
- Tofu, extra-firm - 16 oz, 1" / 2.5 cm cubes (vacuum-packed preferable)
- Oil, cooking - 1 Tbsp
- Thai Dressing (ingredients listed separately) - 3 Tbsp
- 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
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.
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!
Nutrition Facts
Reviews
Ratings
33 reviews
Loved this. The salad was phenomenal and loved that the dressing and marinade were the same. Super quick and easy
0 HelpfulMade this with chicken breasts and great flavor and easy. Love that the marinade/dressing is one!
0 HelpfulThis is delicious - I love the textures in the salad! I used boneless skinless chicken breasts, and baked them in the oven.
0 HelpfulThe 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!
0 Helpful