Vibrant Thai Salad Bowl with Tofu

Allergens

Soy (in tofu)

Ingredients

• 1 block (14 oz) extra
• firm tofu
• 2 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil leaves, torn
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1/4 cup mint leaves, finely chopped
• 1 medium cucumber, sliced
• 1/2 small red onion, thinly sliced
• 1/2 cup peanuts, crushed
• 2 tablespoons fresh lime juice
• 2 tablespoons rice vinegar
• 1 teaspoon honey or maple syrup (optional)
• 1/4 teaspoon chili flakes (optional)
• Salt and pepper to taste

Instructions

1. Press the tofu to remove excess moisture. Wrap it in a clean kitchen towel, place it between two plates, and put a heavy object on top. Let it sit for about 15 minutes.
2. Cut the pressed tofu into cubes and pan fry them in a non stick skillet with a bit of oil until golden brown on all sides. Remove from heat and set aside.
3. In a large bowl, combine lettuce, cherry tomatoes, basil, cilantro, mint, cucumber, and red onion.
4. Whisk together lime juice, rice vinegar, honey or maple syrup (if using), chili flakes (if using), salt, and pepper in a small bowl.
5. Add the pan fried tofu to the salad and toss with the dressing. Top with crushed peanuts. Serve immediately.

Chef’s Insight

This vibrant Thai Salad Bowl is not only delicious but also packed with nutrients that will energize your body and mind.

Notes

Feel free to adjust the spiciness of the dressing to your preference.