Thai Salad with Peanut Sauce

Active Time: 0 minutes • Total Time: 0 minutes

Yields: 4 Servings

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  • 1 14 ounce package extra firm tofu
  • 2 tablespoons olive oil
  • 1/2 cup coconut milk
  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 2 teaspoons honey
  • 1/4 teaspoon Kosher salt
  • 1 red pepper
  • 1 yellow pepper
  • 2 green onions
  • 1/4 head red cabbage
  • 4 carrots
  • 10 ounces Earthbound Farm Organic Half & Half Baby Spinach and Spring Mix
  • 1/4 cup crushed peanuts
  • cilantro, to garnish
  • lime wedges, to garnish

A Couple of Cooks—who share our love of enjoying real good food and incorporating healthy habits into everyday life—contribute this tasty Thai Salad with Tofu Peanut Sauce recipe that’ll transport your taste buds around the world. With its bold Southeast Asian flavors and tantalizing textures, it will satisfy even the biggest salad skeptics.

Remove the tofu from the package and blot it dry with a clean dish towel. With tofu block flat, slice it into 3 long strips, and cut the strips in half crosswise. Slice each piece into thirds.

On a non-stick griddle or large skillet over low heat, warm 2 tablespoons olive oil. Place the tofu on the griddle, sprinkle with kosher salt and fresh ground pepper, and cook for 10 to 15 minutes, flipping every few minutes, until light brown and crisp on both sides. Remove from the heat and allow to cool for a few minutes, and then cut into smaller bite-sized pieces if desired.

In a small bowl, whisk together coconut milk, peanut butter, soy, lime, honey, and kosher salt. Taste, and add additional peanut butter if desired (we added 1 additional tablespoon).

Thinly slice the peppers, green onions and cabbage. Shred the carrots (using a julienne peeler, or us a vegetable peeler to make ribbons).

To serve, place greens in a bowl. Top with vegetables and tofu and drizzle with dressing, then garnish with crushed peanuts, cilantro leaves, and a squeeze of lime.

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