Tofu Salad

Tofu Salad

JeanieMomof3 19

"This salad has tofu, snow peas, ginger and garlic!"

Ingredients 1 h 20 m {{adjustedServings}} servings 145 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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  1. In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator.
  2. Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside.
  3. Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.
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Reviews 67

  1. 90 Ratings


I thought this salad was exceptionally delicious and healthy. I recommend pressing the entire tofu block for at least 20 minutes before to remove excess water in the tofu (I place the tofu on a plate and put some weight on top -- like another plate with a bag of beans on top -- and then pour off the liquid once it builds up). I think the pressed tofu is able to capture the marinade better and just tastes nicer. Great recipe!


Loved it! Colorful, crunchy, tasty. Healthy too. I added extra peanuts because I like them a lot, but in fact the recommended amount would have been better. Might try a bit of cilantro or a dash of lime juice next time. Thanks for the recipe.

Little Old Lady

This recipe obeys the 4 flavors in Thai food: sweet, salty, sour, hot. Nice. It also has great textures. Many reviewers suggested pressing tofu before use. I agree but went one step further. Since the tofu is not to be cooked and there's a raw, beany taste to uncooked tofu, I microwaved the tofu on LOW for a few minutes until it was very hot throughout before pressing and draining. I also subbed garlic powder for the crushed garlic b/c I'm not crazy about a strong raw garlic taste, and I put the shredded cabbage aside to be used as a bed under the marinated ingredients. Really enjoyed the resulting almost no-cook summer dish.