Description
A vibrant and satisfying main course salad featuring crispy tofu, fresh veggies, and a creamy peanut dressing.
Ingredients
Scale
- 1 block firm tofu, drained and pressed
- 1 cup shelled edamame (fresh or frozen)
- 4 cups mixed salad greens
- 1 bell pepper, sliced
- 1 carrot, grated
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1/4 cup chopped roasted peanuts
- Salt and pepper to taste
Instructions
- Cut the tofu into cubes and pan-fry until golden brown in a non-stick skillet over medium heat for about 8-10 minutes.
- In a bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, and honey or maple syrup until smooth.
- Toss together the mixed salad greens, shelled edamame, sliced bell pepper, and grated carrot in a large bowl.
- Add the cooked tofu to the bowl and drizzle the peanut dressing over the salad. Toss gently to combine.
Notes
Serve immediately for maximum freshness. Store in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 0mg