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Asian Tofu Salad

Course: Salads
Cuisine: Asian, Vegan
Time: 20 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 people
Calories: 496kcal
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Ingredients

  • 14 oz firm tofu (ideally get fresh tofu from the supermarket)
  • 1 cup bean sprouts
  • ½ bunch radishes
  • ½ medium cucumber
  • 1 handful spinach
  • 1 small tin pineapple (small tin = 8 oz = 225g = ¼)
  • 1 tbsp olive oil

For the dressing

Instructions

  • Press out some excess moisture of the tofu block, then cut it into small cubes (about one square centimeter). In a pan heat up some oil at a medium heat and in the tofu goes. Fry for about 15 minutes until golden brown. Multitasking challenge: make sure you stir every now and then (and add some salt) while you prep the rest of the salad. You can do it, bring it on!
  • Next up: wash your veggies!
  • Slice the radishes.
  • Cut the cucumber lengthwise in half, remove the seeds with a small spoon and cube what’s left.
  • Cut the pineapple into small chunks as well.
  • Throw everything into a bowl along with the spinach and bean sprouts.

Now to the dressing

  • Combine olive oil, honey, sriracha, lime juice, salt and pepper and toss it into the salad.
  • Get the tofu cubes and place them in a separate bowl. Add them to each salad serving. (If you throw them right into the salad they’ll get mushy quickly).
  • Also for garnish, cut the chili and roughly crush or chop the peanuts. Sprinkle them over the salad when serving.
  • Enjoy!

Nutrition

Serving: 531g | Calories: 496kcal | Carbohydrates: 22g | Protein: 24g | Fat: 37g | Saturated Fat: 5g | Sodium: 320mg | Potassium: 442mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1573IU | Vitamin C: 37mg | Calcium: 313mg | Iron: 4mg