Grilled Tofu Salad With Honey Chile Dressing

By Kay Chun

Published June 27, 2025

Grilled Tofu Salad With Honey Chile Dressing
Ryan Liebe for The New York Times. Food Stylist: Brett Regot.
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5(7)
Comments
Read comments

This vibrant salad features a beautiful platter of tofu and bountiful summer vegetables that are kissed on the grill just until lightly charred and smoky. It’s equally delicious warm or at room temperature and can be prepared a few hours ahead (cover and keep at room temperature until ready to serve). A spicy vinaigrette with tart lime juice, briny fish sauce and hot chiles, inspired by nước chấm, is balanced by sweet honey and brightens the grilled vegetables. Cherry tomatoes add pops of natural sweetness that balance the dressing. Roasted peanuts (or even roasted almonds) are a nice addition, too, for crunchy texture and nutty flavor.

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Ingredients

Yield:4 servings
  • 6tablespoons neutral oil, plus more for greasing pan or grill
  • 1pound firm tofu, sliced crosswise into ¼-inch-thick slices and patted dry
  • 1pound zucchini or summer squash, sliced lengthwise into ¼-inch-thick slices
  • 8ounces green beans, trimmed
  • Salt and pepper
  • ¼cup fresh lime juice
  • ¼cup thinly sliced scallions
  • 2tablespoons fish sauce
  • 2tablespoons honey
  • 1garlic clove, minced 
  • 1 to 2bird’s-eye chiles, minced
  • 4ounces cherry tomatoes, halved
  • Cilantro, small basil leaves and chopped roasted peanuts, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

445 calories; 32 grams fat; 3 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 12 grams polyunsaturated fat; 26 grams carbohydrates; 7 grams dietary fiber; 15 grams sugars; 24 grams protein; 949 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

  1. Step 1

    Heat a grill pan over medium heat and lightly grease the pan; or heat a grill to medium and lightly oil the grates.

  2. Step 2

    Spread tofu, zucchini and green beans in an even layer on a large rimmed baking sheet, season with salt and pepper and drizzle with 2 tablespoons of the oil. Turn to evenly coat in the oil. Grill tofu and vegetables in batches, turning occasionally, until tofu is nicely charred and vegetables are tender. This will take about 5 minutes for the tofu and green beans, and about 8 minutes for the zucchini; transfer to a large serving platter as they finish cooking.

  3. Step 3

    In a small bowl, combine lime juice, scallions, fish sauce, honey, garlic and chiles. While whisking constantly, slowly drizzle in the remaining ¼ cup of oil until well blended; season with salt and pepper.

  4. Step 4

    Scatter the tomatoes around the grilled vegetables. Drizzle with about half of the dressing and top with cilantro, basil and peanuts. Serve with the remaining dressing on the side. Enjoy warm or at room temperature.

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Ratings

5 out of 5
7 user ratings
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Comments

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Madeleine Sann

Chile is a country. The peppers are chilis. C’mon NYT.

Kat

Tasty and easy to make! I ended up subbing the birds eye chili with regular red pepper flakes, because I couldn't find the former at the first two stores I hit up and didn't feel like running to too many stores. I also ended up baking the veggies and tofu instead of grilling. Just extends the cooking time a bit if you like things on the crispy side. The vinaigrette is really good, though I do think you could sub in soy sauce for a fully plant-based, if slightly different vibe.

mark (raleigh nc)

the sauce makes it. added corn from cob to the uncooked components.

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