Description
Crisp snap peas, golden tofu, and fresh herbs tossed in a creamy, spicy peanut sauce—this salad is bold, satisfying, and bursting with flavor. A fast, no-oven-needed meal that’s as good as takeout, but better for you.
Ingredients
Scale
- 1 block firm tofu, pressed and sliced
- 2 cups snap peas, thinly sliced
- 1/2 cup fresh mint leaves, torn
- 1/2 cup fresh cilantro, chopped
- 2 scallions, thinly sliced
- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- Juice of 1 lime
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon fresh grated ginger
- Chili flakes, to taste
Instructions
- Press tofu for at least 10 minutes, then slice into thin strips.
- Heat oil in a nonstick skillet and sear tofu until golden on both sides, 3–4 minutes per side. Set aside.
- Whisk together peanut butter, soy sauce, lime juice, rice vinegar, sesame oil, garlic, ginger, and chili flakes. Add water 1 tablespoon at a time to thin to desired consistency.
- In a large bowl, combine snap peas, scallions, cilantro, and mint.
- Add tofu and drizzle salad with the spicy peanut sauce.
- Toss gently to coat, serve immediately with lime wedges if desired.
Notes
- Make ahead tip: prep the tofu and dressing ahead, then toss just before serving.
- Use almond butter for a twist or tahini for a sesame-forward flavor.
- Great served over rice noodles for a fuller meal.
- Optional: sprinkle with sesame seeds or chopped peanuts for crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 0mg