Thai Salad with Peanut Dressing
This Thai Salad with Peanut Dressing has a delicious peanut dressing and packs some serious plant-based protein, fiber and flavor!
Ingredients
Salad
- 1 cup black rice (or other rice)
- 1 (14 ounce) package extra-firm tofu
- 3 carrots, peeled and julienned
- 2 hearts of romaine, washed and chopped
- 2 cups red cabbage, thinly sliced
- 1 pint cherry tomatoes
- 1 cup peanuts, roasted and salted
- 4-6 teaspoons avocado oil
Dressing
- ⅓ cup natural peanut butter (just peanuts and salt, stir before measuring)
- ¼ cup and ½ tablespoon Tamari (or soy sauce)
- 3 tablespoons freshly squeezed lime juice
- 3 tablespoons rice vinegar
- 2 ½ tablespoons honey
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, minced or grated
- ¼ teaspoon crushed red pepper
- Black pepper to taste
Instructions
- Cook rice per package instructions. I cooked it in an instant pot for 22 minutes, high pressure with 1 1/2 cups of water and I let it release for 1o minutes. After the rice is done cooking, fluff it with a fork.
- Drain tofu and press gently with a kitchen towel or paper towel. After pressing, set on a fresh dry towel.
- Chop all your veggies. Next slice your tofu in small bite size pieces that are 1/2 cm thick.
- In a non-stick pan, add 2 tsps of oil and turn the heat up to medium. Once the pan is heated, add the sliced tofu to the pan. Make sure they are separated and not touching. Add black pepper and cook until both sides are slightly browned and crisp. Add oil as needed to cook the rest of the tofu.
- As the tofu is cooking, add the dressing ingredients to a mini food processor or blender and blend thoroughly. Taste the dressing and adjust accordingly. You may like it spicy or more tart.
- Assemble your salad as one large salad or as individual salads. Top with dressing and enjoy! This salad stores well in the fridge and stays fresh for up to 5 days. If storing in the fridge, store the salad and the dressing separately.
Tried this recipe?Let us know how it was!