Although a lot of people hate tofu, if prepared correctly, tofu is fabulous. In fact, tofu can absorb any flavors and transform a meal. In small amounts, tofu is harmless. Despite soy’s negative press, new research shows soy is not dangerous. With that being said, bring on the tofu! Spicy Asian Salad, with marinated, baked tofu, is the perfect cold, summer salad.
With the temperatures in the 100s in Arizona, I have become all too familiar with creating new salads. First, the ingredients are simple and easy to prepare in advance. If you are conscious of getting your nutrient dense foods into your diet, this salad meets your requirements.
Secondly, preparing the tofu correctly seems to be a struggle for people. No one likes soggy, chewy tofu. In other words, using the right tofu, as well as pressing it, is essential in how well it bakes. If you follow the instructions in my other post The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet . Also, if you buy sprouted tofu, it takes less time to press and dry.
Despite the “peanut” component in the dressing, my dressing is Skinny Peanut Dressing, because I use PB2 and peanut butter powder alternative. You can also use real peanut butter, but if you are looking for a diet version, you won’t be disappointed.
In order to bring it all together, a low-fat peanut dressing (spiciness optional) is the perfect accompaniment. You can also add optional peanuts and other vegetables if you choose.Print
This spicy and tangy salad is the perfect quick and easy dinner or lunch. Everything can be prepped in advance, and takes very little time to prepare. The fruit and vegetables with the spicy tofu and peanut dressing will temp your tastebuds.
1 1/2 Tbsp. Pure Maple Syrup
1/2 cup water
1/4 cup. Rice Wine Vinegar
3 TablespoonsReduced Sodium Soy Sauce
4 Tablespoons PB2 (powdered peanut butter), or natural peanut butter
1 Tablespoon. Ginger Root, Grated
2 Garlic Cloves, Minced
1/2 Tsp. Salt
1/2 Tsp. Sriracha (Optional)
1/2 Tsp. Sesame Seeds (Optional)
- 1 block (Sprouted Tofu preferred), but extra firm will work
- 1/2 cup above dressing to marinate
- 1 large bunch Romaine Lettuce (4 cups chopped), or any preferred lettuce.
- 1/2 cup shredded Purple Cabbage
- 1 large English cucumber, diced
- 2 bunches green onions, chopped
- 1/4 cup chopped fresh pineapple (mandarin oranges works just as well if pineapple isn’t your thing)
- 1 red pepper, diced
1 cup Mame (this is shelled edamame; I buy it frozen already shelled)
- Place all ingredients in a high speed blender
- Refrigerate until ready to use
- Follow the directions to press and dry tofu before marinating The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet
- Cut tofu into 1 inch slices, or any way you prefer
- Place 1/4 cup salad dressing in a container with the tofu. Shake it up, and marinate for at least 30 minutes (I marinate overnight)
- Preheat oven to 350 degrees.
- Place tofu on a baking sheet with a silicone baking mat, or on parchment paper
- If there is any dressing left, spoon onto exposed tofu
- Cook the tofu 30 minutes on one side; then flip and cook another 30 minutes.
- While the tofu bakes prepare the salad (tofu can be baked before and be kept in the refrigerator until you re ready to use) I often baked a bunch and use it in other recipes throughout the week.
- Chop the lettuce and place it in the base of each bowl
- Add rows of chopped cucumber, red pepper, Mame, onions, and pineapple.
- Place as mush tofu as you like on top.
- Drizzle with dressing
- Add peanuts (optional)
- Serving Size: 2 large salads + leftovers
Keywords: salad, asian salad, Mame, Skinny Peanut Dressing, vegan