How to Make Tofu Salad
- cook TIME 15 mins
- prep TIME 10 mins
- total TIME 25 mins
Ingredients (15)
- 16 oz extra firm tofu cut into 3/4-inch cubes
- 4 oz broccoli cut into florets
- 6 oz snow peas
- 1 oz red cabbage shredded
- 1 oz unsalted roasted peanuts
- 1 oz carrots shredded
- 1 1/2 tbsp reduced-sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp garlic finely minced
- 1/2 tsp ginger finely minced
- 1 tbsp roasted sesame seeds
- 1 tsp Sriracha
- 1/2 tsp red pepper flakes
- 1/4 tsp ground black pepper
- 2 tbsp scallions chopped
INSTRUCTIONS
Prep:
Cut the tofu into 3/4-inch cubes.
Trim the snow peas: Wash the snow peas, then cut to remove the stems at both ends.
Cut the broccoli: Wash the broccoli, then pat dry. Separate the florets from the head by cutting each one at the point where it meets the stalk. Make sure the florets are consistent in size so that they can cook at an even rate.
Shred the cabbage: Rinse the cabbage and pat dry using a paper towel, then cut it in half. Cut each half into halves again, then remove the white stem from the four halves. Finally, thinly slice each quarter to make shreds.
Shred the carrots: Wash the carrots, remove the skin, then use a grater to shred the carrots.
Mince the ginger: Use a spoon, a grater, or a paring knife to peel the ginger, then cut it into coins. Spread the coins in an even layer, then use the flat of the blade (a large knife would do) to crush the coins before mincing them.
Mince the garlic: Separate the cloves from the bulb and peel the skin off. Use a knife to slice each entire clove lengthwise, then hold the clove and turn 90 degrees to slice it crosswise. Keep mincing each clove to make tiny pieces.
Chop the scallions: Rinse the scallions, pat dry, then lay them in an even layer on a cutting board. Remove 2 inches of the tops and the root ends, then slide the blade of a sharp knife in a back and forth motion to make scallion rings.
Finely chop the parsley.
Cook:
Air fry the tofu: Place 16 oz tofu cubes into the air fryer basket and cook at 400°F for 10 minutes.
Make the dressing: Add 1 tbsp sesame oil, 1 tbsp garlic, 1/2 tsp ginger, 1 tsp Sriracha, 1 1/2 tbsp soy sauce, and 1/4 tsp ground black pepper to a small mixing bowl, then stir to combine.
Boil the broccoli and snow peas: Bring water to a boil in a cooking pot, then add 4 oz broccoli and 6 oz snow peas. Cook for 3 minutes, then drain them and transfer to a bowl to let them cool down.
Assemble the salad: Add broccoli, snow peas, 1 oz red cabbage, 16 oz tofu, 1 oz carrot, 2 tbsp scallions, 1 tbsp sesame seeds, and 1 oz unsalted roasted peanuts to a large mixing bowl.
Drizzle with the dressing, then serve!