Name: Thai Peanut Salad: 10 Reasons to Love This Crunchy Delight
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Thai
Ingredients: 1 block Extra Firm Tofu (14 ounces); 3 tablespoons Soy Sauce, Tamari, or Liquid Aminos; 2 teaspoons Chili Garlic Sauce; 2 teaspoons Cornstarch; 1/4 cup Creamy Natural Peanut Butter; 2 tablespoons Rice Vinegar; 2 tablespoons Soy Sauce, Liquid Aminos, or Tamari; 2 tablespoons Tahini; 2 tablespoons Maple Syrup; Juice of 1 lime; 2 cloves Garlic, minced; 1/4 teaspoon Ground Ginger; Pinch Cayenne (for an extra kick if desired); 2-4 tablespoons Water (as needed); 1 Romaine Heart (chopped); 1 Green Cabbage (shredded); 1/2 Red Cabbage (small, shredded); 16 ounces Frozen Shelled Edamame; 1 cup Shredded Carrots; 1 Red Bell Pepper (thinly sliced); 1 bunch Green Onions (sliced); 1/3 cup Peanuts (roughly chopped if desired); 1/4 cup Chopped Cilantro; Sesame Seeds (for garnish)

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Thai Peanut Salad is a refreshing and nutritious dish that has quickly become a favorite in my household. This vibrant salad features a delightful mix of crunchy vegetables, creamy peanut dressing, and protein-rich tofu, making it perfect for any meal of the day. Whether you’re looking for a light lunch, a side dish, or a main course, this salad is sure to impress with its bold flavors and satisfying crunch. Let’s dive into how to create this delicious Thai Peanut Cabbage Salad with Tofu!

Why You’ll Love This Thai Peanut Salad

This Thai Peanut Salad is not just tasty; it’s packed with benefits. Here are a few reasons to love it:

Quick and easy to prepare, perfect for busy weeknights.
Full of fresh vegetables like cabbage and peppers, providing essential nutrients.
The creamy peanut dressing adds a rich flavor without being heavy.
Rich in plant-based protein from tofu and edamame.
Perfect for meal prep; it holds up well in the fridge.
Customizable with your favorite veggies or proteins.

This dish also fits well within a vegetarian diet and can easily be made vegan if you omit the honey or substitute with maple syrup. Plus, it’s an excellent way to incorporate healthy ingredients into your meals!

Ingredients for Thai Peanut Salad

Gather these items:

1 block Extra Firm Tofu (14 ounces)
3 tablespoons Soy Sauce, Tamari, or Liquid Aminos
2 teaspoons Chili Garlic Sauce
2 teaspoons Cornstarch
1/4 cup Creamy Natural Peanut Butter
2 tablespoons Rice Vinegar
2 tablespoons Soy Sauce, Liquid Aminos, or Tamari
2 tablespoons Tahini
2 tablespoons Maple Syrup
Juice of 1 lime
2 cloves Garlic, minced
1/4 teaspoon Ground Ginger
Pinch Cayenne (for an extra kick if desired)
2-4 tablespoons Water (as needed)
1 Romaine Heart (chopped)
1 Green Cabbage (shredded)
1/2 Red Cabbage (small, shredded)
16 ounces Frozen Shelled Edamame
1 cup Shredded Carrots
1 Red Bell Pepper (thinly sliced)
1 bunch Green Onions (sliced)
1/3 cup Peanuts (roughly chopped if desired)
1/4 cup Chopped Cilantro
Sesame Seeds (for garnish)

How to Make Thai Peanut Salad Step-by-Step

Step 1: Preheat your oven to 375°F and line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the soy sauce and chili garlic sauce until well combined.
Step 3: Gently add the cubed tofu to the sauce mixture and toss to combine thoroughly.
Step 4: Sprinkle the cornstarch over the tofu and toss again.
Step 5: Spread the tofu onto your prepared baking sheet and bake for 30-40 minutes, flipping halfway through.
Step 6: Whisk together all the dressing ingredients in a bowl.
Step 7: In a large bowl, combine the romaine, green cabbage, red cabbage, edamame, carrots, bell pepper, green onions, and chopped cilantro.
Step 8: Pour about ¾ of the Peanut Sesame Dressing over the salad and toss well.
Step 9: Transfer the salad to a platter and top it with the crispy tofu, peanuts, extra green onions, and cilantro.
Step 10: Finish with a sprinkle of sesame seeds.

Thai Peanut Salad: 10 Reasons to Love This Crunchy Delight - Thai Peanut Salad, Cabbage Salad, Tofu Salad, Crunchy Salad - main visual representation

Pro Tips for the Perfect Thai Peanut Salad

Keep these in mind:

Press the tofu for at least 15 minutes before marinating to remove excess moisture.
For a spicier kick, adjust the chili garlic sauce to your taste.
Consider adding grilled chicken or shrimp for a protein boost.

Best Ways to Serve Thai Peanut Salad

This salad is perfect as a standalone dish or as a side. Here are a few serving ideas:

Pair it with grilled chicken or shrimp for a heartier meal.
Serve it alongside rice or quinoa for a complete dinner.
Consider it for lunch meal prep; it holds up well in the fridge!

How to Store and Reheat Thai Peanut Salad

To store, keep leftovers in an airtight container in the fridge for up to 3 days. The flavors will meld beautifully! If you want to enjoy it warm, simply reheat the tofu separately in the oven or microwave.

Frequently Asked Questions About Thai Peanut Salad

What’s the secret to perfect Thai Peanut Salad?

Using fresh, high-quality ingredients is the key! Ensure your veggies are crisp and your tofu is well-seasoned with the marinade. A delicious Thai Peanut Dressing for Salad makes all the difference too.

Can I make Thai Peanut Salad ahead of time?

Absolutely! This salad can be made a day ahead. Just keep the dressing on the side until you’re ready to serve to maintain crunchiness.

How do I avoid common mistakes with Thai Peanut Salad?

Avoid overcooking the tofu, which can make it dry. Also, be careful not to drown the salad in dressing; start with less and add more to taste!

Variations of Thai Peanut Salad You Can Try

Get creative with these variations:

Substitute tofu with grilled chicken for a Thai Peanut Salad with Chicken.
Try adding quinoa for a hearty twist and additional protein.
For a vegan option, ensure all sauces are plant-based.

With these easy swaps, you can enjoy a different version every time!

Thai Peanut Salad: 10 Reasons to Love This Crunchy Delight - Thai Peanut Salad, Cabbage Salad, Tofu Salad, Crunchy Salad - additional detail

For more healthy recipes, check out Healthy Sloppy Joes or Vegetarian Dishes You’ll Love for inspiration!

Thai Peanut Salad: 10 Reasons to Love This Crunchy Delight

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Author: Margaret
Total Time: 60 min
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A vibrant Thai Peanut Cabbage Salad with Tofu that’s quick, nutritious, and delicious, perfect for any meal.

Ingredients

Scale

1 block Extra Firm Tofu (14 ounces)
3 tablespoons Soy Sauce, Tamari, or Liquid Aminos
2 teaspoons Chili Garlic Sauce
2 teaspoons Cornstarch
1/4 cup Creamy Natural Peanut Butter
2 tablespoons Rice Vinegar
2 tablespoons Soy Sauce, Liquid Aminos, or Tamari
2 tablespoons Tahini
2 tablespoons Maple Syrup
Juice of 1 lime
2 cloves Garlic, minced
1/4 teaspoon Ground Ginger
Pinch Cayenne (for an extra kick if desired)
2–4 tablespoons Water (as needed)
1 Romaine Heart (chopped)
1 Green Cabbage (shredded)
1/2 Red Cabbage (small, shredded)
16 ounces Frozen Shelled Edamame
1 cup Shredded Carrots
1 Red Bell Pepper (thinly sliced)
1 bunch Green Onions (sliced)
1/3 cup Peanuts (roughly chopped if desired)
1/4 cup Chopped Cilantro
Sesame Seeds (for garnish)

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Instructions

Preheat your oven to 375°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the soy sauce and chili garlic sauce until well combined.
Gently add the cubed tofu to the sauce mixture and toss to combine thoroughly.
Sprinkle the cornstarch over the tofu and toss again.
Spread the tofu onto your prepared baking sheet and bake for 30-40 minutes, flipping halfway through.
Whisk together all the dressing ingredients in a bowl.
In a large bowl, combine the romaine, green cabbage, red cabbage, edamame, carrots, bell pepper, green onions, and chopped cilantro.
Pour about ¾ of the Peanut Sesame Dressing over the salad and toss well.
Transfer the salad to a platter and top it with the crispy tofu, peanuts, extra green onions, and cilantro.
Finish with a sprinkle of sesame seeds.