Name: Crispy Tofu Salad with Peanut Salad Dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai-inspired
Ingredients: 1/3 cup + 1 tbsp (90 g) smooth peanut butter; 1/3 cup + 1 tbsp (90 g) kewpie mayo; 2 tbsp (30 ml) soy sauce; 2 tbsp (30 ml) rice vinegar; juice of 1 lime; 2 tbsp (25 g) granulated sugar; 2 tsp (10 g) sesame oil; 2 tsp (10 g) ginger; 2 garlic cloves, or more to taste; water or oil to thin, to your liking; 1 cup (180 g) Quinoa; 2 cups (500 ml) water; 1 pint (224 g) cherry tomatoes, halved; 2 cups (250 g) red cabbage, shredded; 1 cucumber (130 g), diced; 1 bell pepper (115 g), diced or sliced; 1 medium carrot (80 g), shredded; 2 scallions (20 g) thinly sliced; 1/4 cup (20 g) cilantro leaves , finely chopped; 1/3 cup (45 g) almonds or cashews, chopped; 1 14 oz pack of medium firm, firm or extra firm tofu; Potato starch or corn starch; Salt and pepper, to taste

Ingredients

Units

Peanut Dressing

1/3 cup + 1 tbsp (90 g) smooth peanut butter
1/3 cup + 1 tbsp (90 g) kewpie mayo
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) rice vinegar
juice of 1 lime
2 tbsp (25 g) granulated sugar
2 tsp (10 g) sesame oil
2 tsp (10 g) ginger
2 garlic cloves, or more to taste
water or oil to thin, to your liking

Salad

1 cup (180 g) Quinoa
2 cups (500 ml) water
1 pint (224 g) cherry tomatoes, halved
2 cups (250 g) red cabbage, shredded
1 cucumber (130 g), diced
1 bell pepper (115 g), diced or sliced
1 medium carrot (80 g), shredded
2 scallions (20 g) thinly sliced
1/4 cup (20 g) cilantro leaves , finely chopped
1/3 cup (45 g) almonds or cashews, chopped

Crispy tofu

1 14 oz pack of medium firm, firm or extra firm tofu
Potato starch or corn starch
Salt and pepper, to taste

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Instructions

Quinoa

Rinse the quinoa under cold water for 1-2 minutes using a fine mesh strainer to remove any bitterness.
Combine the rinsed quinoa, water or broth, and a pinch of salt (optional) in a saucepan, and bring it to a boil over medium-high heat.
Reduce the heat to low, cover the saucepan with a lid, and let it simmer for 15-20 minutes until the quinoa absorbs all the liquid and becomes tender. Then, fluff it with a fork before serving.

Dressing

Blend all the ingredients together. Taste and adjust to your liking

Salad

Prepare all the vegetables and toss in a large bowl.

Crispy tofu

If using medium firm or firm tofu, I recommend freezing overnight and thawing. If you prepare ahead of time, you can double freeze and thaw it for a more meat-y texture.
Drain the tofu and squeeze out excess liquid with a tofu press for for 10-30 minutes. Pat fry.
Season with salt and pepper.
Toss in potato starch. I add a layer of tofu to a bowl, dust with potato starch and toss it. Make sure all the sides are coated.
Heat oil to 180 C. Fry for 2-3 minutes or until they look like they’ve flaked up and are crispy.

Assemble

Toss all the vegetables and quinoa together, add crispy tofu and drizzle with dressing.

Prep Time: 15 minutes
Cook Time: 20 minutes
Method: Stove Top
Cuisine: Thai-inspired