Tired of boring salads? Get ready to fall in love with this incredible Spicy Peanut Tofu & Jicama Salad! It’s the perfect harmony of sweet, spicy, and savory, with crispy pan-fried tofu, a crunchy jicama-veggie slaw, and a peanut dressing you’ll want to put on everything. This vibrant, protein-packed meal comes together in under an hour, making it a weeknight dinner hero. Trust me, this is one salad you’ll actually crave!
Ingredients
• For the Peanut Marinade & Dressing
• 1/4 cup or 60 ml reduced-sodium soy sauce
• 1/4 cup or 60 ml Asian sweet chili sauce
• 1 tablespoon or 16 g creamy peanut butter
• 1 clove garlic, minced
• 1 teaspoon or 5 g grated fresh ginger
• For the Salad
• 1 16- to 18-ounce or 450-510 g package firm water-packed tofu
• 1 teaspoon or 5 ml toasted sesame oil
• 1 1/2 cups or 200 g chopped, peeled jicama
• 1 cup or 120 g seeded and thinly sliced red sweet pepper
• 1 cup or 110 g coarsely shredded carrot
• 4 cups or 200 g shredded romaine lettuce
• 2 tablespoons or 20 g unsalted dry-roasted peanuts, chopped
• 2 tablespoons or 5 g snipped fresh cilantro
Instructions
1. Create the Magic Sauce: In a small bowl, whisk together the soy sauce, sweet chili sauce, creamy peanut butter, minced garlic, and grated ginger until smooth. This will be both your marinade and your dressing!
2. Marinate the Tofu: Thoroughly pat the tofu block dry with paper towels—this is key for a good sear! Cut the tofu crosswise into 12 even slices. Arrange the slices in a single layer in a shallow dish. Drizzle 3 tablespoons of the marinade over the tofu, gently turning each slice to coat completely. Let it marinate at room temperature for 30 minutes, flipping the slices once halfway through. Set aside the remaining marinade to use as dressing.
3. Pan-Sear the Tofu: Heat the toasted sesame oil in a large nonstick skillet over medium-high heat. Once shimmering, carefully remove the tofu from the dish, letting any excess marinade drip off. Pour the marinade left in the baking dish into the hot skillet—it will sizzle! Immediately add the tofu slices in a single layer. Cook for 5-6 minutes, flipping once, until each side is beautifully golden brown and slightly crisp. Remove from the skillet and set aside.
4. Assemble Your Vibrant Salad: In a large bowl, toss together the shredded romaine lettuce, chopped jicama, sliced red pepper, and shredded carrot. Divide this crunchy, colorful salad base among six plates.
5. Serve and Enjoy: Top each salad with two slices of the warm, pan-seared tofu. Garnish generously with chopped peanuts and fresh cilantro. Drizzle with the reserved peanut dressing and serve immediately!
Nutritional Information
• PER SERVING: 179 calories, 7 g total fat (1 g saturated fat), 0 mg cholesterol, 515 mg sodium, 18 g carbohydrates, 3 g fiber, 11 g protein.
Pro Tips
• To easily peel knobby fresh ginger, use the edge of a spoon to scrape away the thin skin. It gets into all the nooks and crannies without wasting any of the root.
• For even crispier tofu, press it for at least 30 minutes before marinating. Wrap the block in paper towels, place it on a plate, and put something heavy (like a cast-iron skillet) on top to squeeze out excess water.
• Meal prep this salad by chopping all your veggies and making the dressing ahead of time. Store them in separate airtight containers in the fridge. When you’re ready to eat, just cook the tofu and assemble!
• Feel free to customize the veggies! Shredded cabbage, edamame, or sliced cucumber would also be delicious additions to this salad.
FAQ
Q: Is this spicy peanut tofu salad a good source of protein
A: Yes, this is a fantastic high-protein vegetarian meal. The pan-seared tofu is the star, providing 11 grams of complete plant-based protein per serving to keep you full and satisfied.
Q: Can I make this salad nut-free or gluten-free
A: Absolutely. For a nut-free version, simply swap the peanut butter for sunflower seed butter and omit the peanut garnish. To make it gluten-free, use tamari or coconut aminos instead of soy sauce and ensure your sweet chili sauce is certified gluten-free.
Q: How do I get the tofu extra crispy
A: The key to crispy tofu is removing as much water as possible. For best results, press the tofu block for at least 30 minutes before marinating. Wrap it in paper towels, place it on a plate, and set something heavy on top, like a cast-iron pan or a few books.
Q: How can I meal prep this salad for lunches
A: This salad is perfect for meal prep. You can make the dressing and chop all the veggies ahead of time, storing them in separate airtight containers in the fridge for up to 4 days. Cook the tofu fresh or store it separately and enjoy it cold or reheated. Assemble just before eating to keep everything crisp.
