Wednesday, May 8, 2013

Thai style baked tofu and greens salad with peanut dressing

Thai tofu salad with peanut dressing

Tofu 16 oz, extra firm, cut to 1 inch slabs
Olive oil 1-2 TBSP
Soy sauce 2 TBSP
Vinegar 1 tsp
Brown sugar 1 tsp
Pepper powder ¼ tsp
Crushed garlic 2 pods (you can also use garlic paste)
Salt a pinch


Preheat oven to broil mode and spray a baking sheet with nonstick cooking spray. Meanwhile, in a bowl whisk together all ingredients except tofu. Now drench each piece of tofu in the marinade and place on the greased baking sheet. Bake for 30-40 minutes, turning tofu midway through or until edges are browned. Remove from sheet and cut to squares.

For the dressing

Reduced fat peanut butter 3-4 TBSP
Water 3-4 TBSP
Vinegar 1 tsp
Red pearl onions 2-3 nos
Soy sauce 1 TBSP
Fresh grated ginger 1 tsp
Chilli paste ½ tsp
Roasted peanuts 1 TBSP
Olive oil 2 tsp


Combine all ingredients except peanuts in a blender,cover and process until smooth. Add peanuts; process 10 seconds.

For Salad

Mixed baby salad greens 2 cups
Red onions 2-3 TBSP, sliced
Carrots 2 nos, peeled and cut to match sticks


To prepare salad, add the greens, onions and carrots into a bowl. Drizzle the same with ½ cup dressing. Mix and enjoy!!

Thai tofu salad with peanut dressing


1 comment :

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