Thai Tofu
with mango and cashew chopped salad
We last featured this colorful meal in 2019. A Thai-inspired marinade with sweet, sour, and savory flavors works as both a sauce and salad dressing. The dressing is thin, so be sure to toss the salad right before serving.
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
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.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
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!
Reviews
Ratings
0 reviews