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–+ servings
spicy asian tofu salad
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Spicy Tofu Salad Bowls

These spicy tofu salad bowls are fresh, crunchy, and packed with plant-based protein. Crispy pan-fried tofu meets vibrant veggies and a zingy dressing in a bowl that’s as satisfying as it is nourishing. Great for lunch, meal prep, or a light dinner!
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Course: Salad
Servings: 2
Calories: 360kcal

Ingredients

For the Tofu:

  • 8 oz tofu
  • 2 tbsp hot sauce
  • 2 tbsp oil
  • Salt and pepper to taste

For the Salad:

  • 1 small head romaine lettuce roughly chopped
  • ½ English cucumber thinly sliced
  • 1 small head red cabbage shredded
  • 1-2 green onions sliced
  • ½ cup carrot shredded
  • ¼ cup roasted peanuts
  • 2 tbsp cilantro chopped
  • 1 lime for serving

For the Dressing:

  • 2 tbsp rice vinegar
  • 1 tbsp tamari
  • 2 tsp sesame oil
  • 1 tsp honey
  • ¼ tsp garlic minced
  • ½ tsp ginger minced
  • 1 tsp sesame seeds

Instructions

  • Start by draining the tofu well—get as much moisture out as you can. Pat it dry with a clean towel, then slice it into bite-sized ½-inch cubes.
  • Next, prep your veggies and pile them into a big salad bowl.
  • In a cup or small bowl, whisk together all the dressing ingredients until smooth and fully combined. Set aside for now.
  • Heat about 2 tablespoons of oil in a skillet over medium heat. Once hot, add the tofu cubes and cook for around 6–7 minutes, flipping now and then, until they’re golden and crispy. Season with a pinch of salt, some black pepper, and a few dashes of hot sauce for kick. Set it aside once cooked.
  • Pour the dressing over the veggies, add the cooked tofu, and give everything a good toss. Serve it up with lime wedges, a sprinkle of chopped cilantro, and some roasted peanuts for crunch. So fresh, so flavorful—dig in!

Nutrition

Calories: 360kcal | Carbohydrates: 17g | Protein: 14g | Fat: 26g