Place tofu in a shallow baking dish. Whisk together peanut butter, soy sauce, lime juice, honey, and sweet chili sauce in a small bowl. reserve half of the mixture for serving. Pour remaining mixture over tofu. Cover and marinate for 30 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Marinating the tofu and dressing the salad in a homemade peanut sauce is what gives this salad an unbelievable flavor. You'll want to add this dressing to everything. And we mean everything!
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (14-oz.) pkg. firm tofu, drained, pressed, and cut into 1-inch cubes | ||
| ⅓ c. Hy-Vee creamy peanut butter | ||
| ¼ c. Hy-Vee less-sodium soy sauce | ||
| 3 tbsp. fresh lime juice | ||
| 2 tbsp. Hy-Vee honey | ||
| 2 tbsp. Hy-Vee sweet Thai chili sauce | ||
| 1 tbsp. Hy-Vee canola oil | ||
| 6 large butter lettuce leaves | ||
| 2 c. red cabbage, shredded | ||
| 1 c. frozen shelled edamame, steamed | ||
| ½ mango, peeled, pitted, and sliced | ||
| 2 Persian cucumbers, thinly sliced | ||
| ½ c. shredded carrots | ||
| ⅓ c. Hy-Vee dry roasted peanuts | ||
| Fresh mint leaves, for garnish |
Things To Grab
- Shallow baking dish
- Small bowl
- Whisk
- Large skillet
- Large serving platter
Directions
Heat canola oil in a large skillet over medium-high heat. Add tofu to skillet. Cook 5 minutes or until tofu begins to brown. Flip tofu and cook 3 minutes more. Remove from skillet; keep warm.
Arrange lettuce leaves, red cabbage, edamame, mango, cucumbers, and carrot on a large serving platter with tofu and peanuts. Garnish with fresh mint, if desired, Warm reserved peanut butter mixture in the microwave and serve with salad.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 0mg
- Sodium: 530mg
- Total Carbohydrates: 28g
- Protein: 13g
Daily Values
0%
Iron 10%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 10%