Spicy Tofu Salad Bowls (Printable Version)
# What You’ll Need:
→ Tofu
01 -
8 oz tofu
02 -
2 tbsp hot sauce
03 -
2 tbsp oil
04 -
Salt and pepper to taste
→ Salad
05 -
1 small head romaine lettuce, roughly chopped
06 -
½ English cucumber, thinly sliced
07 -
1 small head red cabbage, shredded
08 -
1-2 green onions, sliced
09 -
½ cup carrot, shredded
10 -
¼ cup roasted peanuts
11 -
2 tbsp cilantro, chopped
12 -
1 lime, for serving
→ Dressing
13 -
2 tbsp rice vinegar
14 -
1 tbsp tamari
15 -
2 tsp sesame oil
16 -
1 tsp honey
17 -
¼ tsp garlic, minced
18 -
½ tsp ginger, minced
19 -
1 tsp sesame seeds
# Steps to Follow:
01 -
Drain the tofu well and press to remove excess moisture. Pat it dry with a clean towel, then slice it into bite-sized ½-inch cubes.
02 -
Roughly chop the romaine lettuce, thinly slice the cucumber, shred the red cabbage and carrot, and slice the green onions. Place all the vegetables into a large salad bowl.
03 -
In a small bowl, whisk together rice vinegar, tamari, sesame oil, honey, minced garlic, minced ginger, and sesame seeds until smooth and combined.
04 -
Heat 2 tablespoons of oil in a skillet over medium heat. Add the tofu cubes and cook for 6–7 minutes, flipping occasionally, until golden and crispy. Season with a pinch of salt, black pepper, and a few dashes of hot sauce. Set aside once cooked.
05 -
Pour the dressing over the vegetables. Top with the cooked tofu, roasted peanuts, chopped cilantro, and lime wedges. Toss everything together and serve immediately.
# Additional Notes:
01 -
Tofu can be prepared in advance to save time during assembly.