Tofu Satay Salad
with bell peppers / cucumbers / Thai peanut dressing
Thai Satay is usually served on skewers and grilled, but this version made wth tofu keeps things simple by cooking the tofu on a skillet or indoor grill pan. A creamy, rich peanut dressing adds to the Thai inspiration of this meal.
- Onions, medium and red - 1/2, thinly sliced
- Bell peppers, red or yellow - 1, thinly sliced
- Cucumbers - 12 oz, chopped
- Lettuce, romaine - 2 hearts, chopped (sub any salad greens)
- Oil, cooking - 1 Tbsp
- Peanuts - 1/3 cup
- Tofu, extra firm - 16 oz, 1” / 2.5 cm rectangles (vacuum-packed preferable)
- Garlic - 3 cloves, chopped
- Coconut milk, light - 1/2 cup
- Soy sauce, low-sodium - 1 Tbsp
- Turmeric - 1/2 tsp
- Curry powder, mild - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Coconut milk, light - 1 1/2 Tbsp
- Soy sauce, low-sodium - 1 1/2 Tbsp
- Peanut butter, creamy - 1 1/2 Tbsp
- Brown sugar - 2 tsp
- Curry paste, red - 2 tsp
- Oil, cooking - 4 Tbsp
- Lime juice - 2 tsp
- Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1” / 2.5 cm thick rectangular strips. (Can be done 1 day ahead)
- Onions / Bell peppers / Garlic - Prep as directed. Store separately. (Note: As written, the onions and bell peppers will be added to the salad raw. If you prefer them cooked, you can saute them together with a bit of oil. Or, you can take some of the bite out of the onions by pickling them. To do this, toss the onions with enough rice vinegar to cover and refrigerate until you’re ready to use them.) (Can be done up to 5 days ahead)
- Marinate tofu - In a shallow dish, whisk together coconut milk (portion for marinated tofu), soy sauce (portion for marinated tofu), turmeric, curry powder, coriander, and garlic. Add tofu strips and turn to coat on both sides. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
- Make dressing - In a microwave-safe bowl or jar, combine coconut milk (portion for dressing), soy sauce (portion for dressing), peanut butter, brown sugar, and curry paste. Heat on high until peanut butter melts, 30 to 60 seconds. Stir to combine. Whisk in oil (portion for dressing) and lime juice until smooth. (Can be done up to 5 days ahead)
- Cucumbers / Romaine - Prep as directed and combine. (Can be done up to 1 day ahead)
- Remove tofu from marinade (discard marinade) and season with some salt and pepper.
- Heat a grill pan or skillet with oil (portion for salad) over medium heat. Add tofu and sear on all sides until golden brown, ~6 minutes total.
- While tofu cooks, toss together cucumbers, lettuce, onions, and bell peppers. Toss with half of the Thai peanut dressing. Divide salad between serving plates.
- Top each salad with tofu, peanuts, and more dressing if you’d like. Enjoy!
This was an amazing meal! My husband and I usually aren't huge fans of salads, but I'll be making this again for sure!0 Helpful
The tofu was a huge hit! I just made the tofu, not the salad, for satay skewers to serve to vegetarian guests alongside the Tom Kha Soup from the archives (with the tofu left out). Grilled outside rather than cooking stovetop. Made the dressing without the oil so it was a nice, thick dipping sauce. I'll definitely make this again and try it as a salad, too.0 Helpful
Hands down, one of the best meals yet. I am so glad I have left overs :)0 Helpful
Loved this! The flavorful chicken went very well with the light salad greens. We used shallots instead of onions, because it turned out our onions had gone bad. Made the onion flavor less strong, which is a-ok by me!0 Helpful
This was soooo good! Both my husband and I loved it. He's not even a big salad guy, but the chicken was flavorful and the dressing was superb. We loved the freshness and the extra bite from the raw onion. I liked the extra crunch from the peanuts as well. I downloaded this one to my computer and definitely have plans to make it again.0 Helpful