Snap Pea, Tofu and Herb Salad With Spicy Peanut Sauce
Published May 28, 2024
- Total Time
- 30 minutes
- Prep Time
- 20 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(14- to 16-ounce) package of extra-firm tofu, drained, patted dry and cut into ½-inch slices
- Salt and pepper
- Extra-virgin olive oil
- ¼cup creamy peanut butter, stirred
- 1tablespoon chile crisp (or more for more heat)
- ¼cup boiling water
- 12ounces sugar snap peas or snow peas, trimmed and sliced diagonally in half
- 2scallions, trimmed and thinly sliced
- 2cups mint, cilantro, basil or Thai basil (or a mix of all), large leaves torn
Nutritional analysis per serving (4 servings)
254 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 16 grams protein; 572 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Lay the tofu out on a cutting board and scatter with salt and pepper.
- Step 2
Heat a large skillet on medium-high for 2 minutes. Drizzle with olive oil then place the tofu, seasoned side down, onto the hot surface. Drizzle the top of the tofu with a little more oil and season with a little more salt and pepper. Cook until the bottom is golden, 2 to 3 minutes. Flip over and cook the other side until golden, another 2 minutes. Remove from the pan and set aside to cool.
- Step 3
To a medium bowl, add the peanut butter and chile crisp. Pour in the boiling water and whisk to combine. If it is too thick, add more room temperature water, 1 tablespoon at a time, until the sauce is smooth and pourable. Season with salt and pepper.
- Step 4
When the tofu is cool, slice lengthwise into thin strips.
- Step 5
Place the sugar snap peas into a large bowl. Add the tofu, scallions and herbs. Drizzle over half of the peanut sauce and toss to coat. Taste, season well with salt and pepper, and toss again. To finish, drizzle with the remaining peanut sauce, olive oil and serve.
Private Notes
Comments
We LOVED this!! Delicious vegan summer main! I used a combo of sugar snap peas and snow peas because of what was available at the store. For herbs I did basil and mint. And after taste testing the sauce (and a quick check of the comments), I added lime juice and soy sauce, and garnished with chopped peanuts. Served with buckwheat soba noodles. A total hit! Will be making again!!
Really delicious. I added a bit of butter lettuce, and used all the herbs - mint, basil, and cilantro. I arranged the veggies and tofu on a platter, drizzled with juice of half a lime, olive oil, and sea salt, and then drizzled the peanut sauced over the whole thing (rather than tossing). It looked pretty and tasted fresh and good. Next time I will chop up some roasted peanuts to scatter on top.
I don't remake thiings often, always trying something new..made this 3 times so far...I added some minced garlic and ginger to the sauce, t was yummy, and also adds medicinal value to it!!
This is so good! I have a kid who can't handle spice. I used the salad ingredients in this recipe (snap peas, mint, basil, cilantro, and green onions) and used the tahini dressing in Ali Slagle's Lemon-Pepper Tofu and Snap Peas recipe. Topped it with Ali's sesame crust tofu. The recipe mash up was delicious.
When i fried the tofu, I added zucchini. Also added left over linguini. Dressed the herbs with white balsamic vinegar. Delicious quock meal on a hot day. I appreciate the many variations posted.
Not bad! Fixed up the dressing, as others suggested with honey, lime juice, soy sauce, fish sauce, etc. Used Trader Joe's Chilli Crisp shaker seasoning , mixed with cornstarch to season the tofu, which I baked at 425 deg for 18 minutes. Used baby peas instead of edamame. Spouse really liked it, even though he is usually pretty "meh" re: tofu.