Tofu Salad

Tofu Salad

67
JeanieMomof3 20

"This salad has tofu, snow peas, ginger and garlic!"
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Ingredients

1 h 20 m servings 145 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator.
  2. Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside.
  3. Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.

Reviews

67
  1. 90 Ratings

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Most helpful positive review

I thought this salad was exceptionally delicious and healthy. I recommend pressing the entire tofu block for at least 20 minutes before to remove excess water in the tofu (I place the tofu on a ...

Most helpful critical review

this was ok as written. i made it a second time and made these changes. first i used chicken instead of tofu, sugar peas instead of snap peas used 4 baby carrots as i had no other ones in the ho...

I thought this salad was exceptionally delicious and healthy. I recommend pressing the entire tofu block for at least 20 minutes before to remove excess water in the tofu (I place the tofu on a ...

Loved it! Colorful, crunchy, tasty. Healthy too. I added extra peanuts because I like them a lot, but in fact the recommended amount would have been better. Might try a bit of cilantro or a ...

This recipe obeys the 4 flavors in Thai food: sweet, salty, sour, hot. Nice. It also has great textures. Many reviewers suggested pressing tofu before use. I agree but went one step further....

What do you mean the "leftovers"...there were none! Absolutely amazed that this turned out so well as I usually shy away from using tofu...impressed at how easy and quick it was to prepare; for ...

I really enjoy the flavours and texture of this dish, but find the ingredients a bit out of balance. As written, I find it heavy on tofu, and a bit short on marinade and snow-peas. I'd recommen...

this was ok as written. i made it a second time and made these changes. first i used chicken instead of tofu, sugar peas instead of snap peas used 4 baby carrots as i had no other ones in the ho...

I'm not one for tofu usually, but this salad was really good, and even better the next day once you let all of the veggies absorb the dressing. Made a few changes: we added in a bit of sea salt ...

REALLY, really delicious!! One thing I will change next time: double the liquid ingredients in the marinade. Otherwise, you've got a pretty dry salad there.

This was delicious, and I will make it again. Important to note, is that I pressed the tofu between a towel to get excess water off (for about 30 minutes).... it helps the tofu absorb more fla...