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Tofu Salad with Sweet and Spicy Peanut Dressing

Cooking tofu is an easy but also a challenging job. Tofu is like a blank canvas in art class, it’s up to you to paint it subtle or vibrant. The texture can be developed and the flavour can be enhanced within the delicate smoothness.

My favourite way of preparing tofu is stir frying. I love the way the hot oil turns the outer skin of the tofu to the crispy delight while the inside is steaming with delicious heat. Tofu absorbs the flavour of the condiments very well. Not only flavour but colors and the characters of the ingredients are wonderfully mellowed inside.

I’ve recently fallen in love with this tofu salad with peanut dressing. It was not only fresh and vibrant but it’s so healthy. It’s right now my favourite salad recipe. With the aromatic, hot and mellow tofu drenching in sassy peanut sauce on the bed of fresh greens, it’s a garden of flavours.

Tofu Salad with Sweet and Spicy Peanut Dressing

Ingredients: (2 Servings)

250 gm tofu- cut into bite size

1 tbsp light soy sauce

1/2 tsp turmeric powder

2 tbsp coconut cream

1 inch long ginger- finely sliced

1 tbsp vegetable oil

1/2 cup peanut- roasted and skin peeled

2 cloves garlic

1 red chili

1 1/2 tbsp sugar

1 tbsp vinegar

1 tbsp water

1 lime- juiced

1 tsp salt or to taste

2 servings salad leaves

A handful of mint leaves

A handful of cherry tomato

1/2 onion- sliced


Heat oil in a large pan over a medium heat and cook tofu until slightly brown. It should take about 2 minutes.

Add light soy sauce, turmeric powder and coconut cream. Stir further until the sauce become dry and coat the tofu well. Turn off the heat and keep aside.

For the dressing, bring sugar, water, vinegar and salt to boil in a small sauce pan, once the sugar is dissolved turn off the heat. Coarsely grind peanut, garlic and chili in food processor and add into the savoury syrup. Add lime juice and check the seasoning.

Arrange salad leaves, cherry tomato, onion and mint leaves on the serving plate. Add cooked tofu and peanut dressing. Garnish with more roasted peanut and serve. 

Our tofu was beautifully golden and tender. It was so moist with delicious flavour and the sweetness of coconut cream. I love that fainted aroma of ginger that muddled inside the softness. The sweet and spicy peanut dressing was a perfect mix. It was so fresh and delicious.

Take care,

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