This show-stopping Spicy Asian Tofu Salad is tossed in a creamy, tangy, spicy peanut dressing that’s bursting with Asian flavors! This healthy vegan tofu salad recipe is the perfect way to spice things up this summer!
This Spicy Asian Tofu Salad has heaps of protein from the baked tofu, and crispiness from the chunks of cucumbers and chopped peanuts. This healthy tofu salad recipe has such a great combo of textures and flavors!
This crazy-delicious, simple tofu salad has just the right amount of heat from the Thai chili peppers. I love spicy food, and this tofu salad is no exception!
How to prepare tofu for the spicy Asian tofu salad
- It’s important to use extra firm tofu so it doesn’t fall apart when tossing the salad.
- You’ll want to get as much moisture out of the tofu as possible. Take the block of tofu and wrap it tightly in a kitchen towel or paper towels for at least 1 hour. (Or, use a tofu press to do the job!)
- Place the block of tofu in the toaster oven or oven at 325 degrees F for 25 minutes, turning over half-way through cooking, until it’s golden brown.
- Let cool and cut the tofu into even cubes.
Make sure you use extra firm tofu so it doesn’t fall apart! I used Trader Joe’s Super Firm Organic Tofu. Extra firm sprouted tofu is also a good choice for this recipe.
English cucumbers are generally seedless, but I scooped out the middle anyway. Leaving in the seeds will make this salad too watery.
What ingredients are in the spicy peanut dressing?
This creamy, spicy peanut dressing is so easy to make! Just throw it all into a blender for the smoothest results. Here’s what you’ll need:
- Creamy peanut butter
- Low-sodium soy sauce
- Toasted sesame oil
- Fresh cilantro
- Thai chili peppers
- Sesame seeds and chopped peanuts for garnish
This smooth and creamy spicy peanut dressing is good on everything! You’ll want to make this again and again!
Tips and tricks
- IMPORTANT STEP: Wrap the tofu block in a kitchen towel or paper towels for a few hours to remove all of the moisture from the tofu. (Or, use a tofu press to do the job!) This can be done a day in advance storing in the refrigerator.
- You can always turn up the heat with more Thai chili peppers. If you can’t find Thai chili peppers, you can substitute them with jalapeño peppers or another spicy pepper.
- Don’t like peanut butter? Try making this spicy dressing with almond butter instead!
- Use different toppings on this Spicy Asian Tofu salad, like sprouts, mint, and roasted seaweed. There are no rules!
- Save the leftover spicy peanut dressing for other uses! Use it to toss with noodles or zoodles!
Want more tofu recipes?
- Seared Miso Tofu Poke Bowl
- Tofu Collard Wraps with Peanut Sauce
- Easy Tofu Pad Thai
- Crispy Salt & Pepper Tofu
- Miso Tofu and Bok Choy Stir-Fry
Update Notes: This post was originally published on April 11, 2016, but was republished with slight text changes and additions, like step-by-step instructions and new images, in June 2021.
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Spicy Asian Tofu Salad
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 1x
- Category: Salads
- Method: Oven
- Cuisine: Asian Fusion
- Diet: Vegetarian
Description
This show-stopping Spicy Asian Tofu Salad is tossed in a creamy, tangy, spicy peanut dressing that’s bursting with Asian flavors! This super healthy vegan salad recipe is the perfect way to spice things up this summer!
Ingredients
For the tofu salad:
- 1 block extra-firm tofu
- 1 English cucumber, seeded and chopped
- 1/4 cup crushed peanuts
- 1 teaspoon toasted sesame seeds
- Fresh cilantro for garnish
For the peanut dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons hot water
- 1 tablespoon sesame oil
- 2 tablespoons fresh cilantro
- 1 Thai chili pepper, seeded and chopped
- 1 clove garlic, roughly chopped
Instructions
- Wrap the tofu block in a kitchen towel or paper towels for at least 1 hour to remove the moisture from the tofu. Or, use a tofu press. (This can be done a day in advance storing in the refrigerator.)
- Bake the whole block of tofu in the oven or toaster oven until golden brown at 325 degrees for 25 minutes, flipping half-way through cooking.
- Remove from oven. Cool and cut tofu into even cubes.
Make the Spicy Peanut Dressing:
- Add the peanut butter, soy sauce, hot water, and sesame oil, cilantro, and Thai chili pepper to a blender and purée until smooth and creamy.
Assemble the Salad:
- Place the tofu cubes and chopped cucumber in a large salad bowl. Gently toss with the spicy peanut dressing and chopped peanuts. Garnish the salad with sesame seeds and remaining cilantro. Serve with extra dressing on the side.
Notes
- IMPORTANT STEP: Wrap the tofu block in a kitchen towel or paper towels for a few hours to remove all of the moisture from the tofu. (Or, use a tofu press to do the job!) This can be done a day in advance storing in the refrigerator.
- You can always turn up the heat with more Thai chili peppers. If you can’t find Thai chili peppers, you can substitute them with jalapeño peppers or another spicy pepper.
- Don’t like peanut butter? Try making this spicy dressing with almond butter instead!
- Use different toppings on this Spicy Asian Tofu salad, like sprouts, mint, and roasted seaweed. There are no rules!
- Save the leftover spicy peanut dressing for other uses! Use it to toss with noodles or zoodles!
Nutrition
- Serving Size:
- Calories: 301
- Sugar: 4.2 g
- Sodium: 293.7 mg
- Fat: 21.7 g
- Carbohydrates: 12.1 g
- Protein: 17.3 g
- Cholesterol: 0 mg
Keywords: tofu salad, tofu salad recipe, asian tofu salad recipe
This tofu salad looks so good! My hubby doesn’t eat tofu but I’ll be maki g this for the family for our upcoming get-together. Thanks so much for the inspiration!
★★★★★
Can’t wait to hear how the family likes this tofu salad! We gobbled it up in our house, a bunch of tofu-lovers over here. Enjoy!