Wowee this is a yummy salad! This plate has all the wonderful Thai and Asian inspired flavors to satisfy your palate. The nutty and sweet flavors of the peanuts, sesame, and maple syrup compliment the acid of the rice vinegar, and the salt of the soy and miso. It’s just a wonderful combination on your fork!
Kitchen tools you will need…
Food processor or high powered blender
Combine the peanuts, canola oil, rice vinegar, soy sauce, maple syrup, and pressed garlic clove in a food processor or high speed blender. No need to add salt! The soy sauce takes care of it. Blend on high for a good 30 seconds to a minute to a smooth consistency. This dressing is perfection and I would honestly be happy drinking it from the bowl. Seriously, that’s how good it is.
I made my life a little bit easier and bought pre-washed baby kale and pre-shredded carrots. I also used a steel blade with my food processor to shred the cabbage and cucumber. Then I chopped the cilantro, mango, and scallions. Combine it all in a large bowl.
Then toss together.
I like to wrap my extra firm tofu in a few paper towels and then put something heavy on top of it ( I used my food processor ) to squeeze the extra liquid out of it. I let it sit like this for about 15 minutes. Then slice like in the photo above. Fill a shallow bowl with garlic powder and a little salt and gently and lightly coat each piece. The next part sounds a little different but just work with me here. I combined some white miso and some sesame oil in a bowl and then I spread the mixture on the bottom of the non-stick pan I’m using to sear the tofu. I wanted that miso flavor and crust but I didn’t want to add more moisture to the tofu itself.
So it’s kind of like you are greasing the bottom of the pan with the miso and sesame oil mixture. Then heat the pan over medium high heat and sear the tofu pieces for about 4 minutes per side until they have a blackened browned color.
Assemble and Eat
Toss about half the dressing into the salad and save the rest for if you want extra as you’re eating. Top with tofu, chopped peanuts, and sesame seeds.
I hope you enjoy this salad as much as I did. Please let me know in the comments and also tell me if you have any other good ideas for using this versatile peanut dressing. Make sure to get every part of the salad on your fork at one time if possible with an extra dollop of dressing!
Crunchy and colorful
Complex Asian Flavors
Savory and sweet
Loaded with Nutrients
- Peanuts are an excellent source of Biotin which helps you convert food into energy
- Mango is rich in beta-carotene which helps prevent cancer
- Purple Cabbage is a great source of Vitamin C and K and has anti-inflammatory properties
- Tofu contains all nine essential amino acids (protein) we need to keep our bodies healthy
- Carrots lower cholesterol and promote eye health
Colorful Thai Salad with Seared Tofu and Peanut Dressing
- 1/2 cup peanuts roasted and lightly salted
- 1/4 cup canola oil
- 3 tbsp rice vinegar
- 1 tbsp soy sauce
- 1/2 tbsp maple syrup
- 1 clove garlic pressed
- 3 cups baby kale
- 1 1/2 cup purple cabbage shredded
- 1 cup carrots shredded or zoodles
- 1-2 mango cubed
- 2 tbsp cilantro chopped
- 2 scallions white and light green parts, finely chopped
- 1/2 large cucumber shredded or diced
- 1 tbsp white miso
- 1 tsp sesame oil
- 1 16 oz container of tofu extra firm
- 1 1/2 tsp garlic powder
- 1/2 tsp salt pink himalayan preferred
- Combine all ingredients in a food processor or high speed blender and blend until smooth, about 30 seconds.
- Chop all vegetables and mango and toss together in a large bowl
- Right before serving use about half the dressing to toss into the salad and lightly coat the salad.
- Mix the miso and the sesame oil in a small bowl and use the mixture to grease the bottom of a non-stick pan
- Wrap tofu block in paper towels and let sit for 15 minutes with heavy object on top of it such as a large pot
- Slice tofu into small squares
- Mix garlic powder and salt in a shallow bowl and coat all pieces of tofu
- Sear tofu in greased non-stick pan on medium high heat for about 4 minutes on each side
- Add seared tofu on top of tossed salad and add extra dressing if desired