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This Thai Salad is DYNAMITE! It is loaded with exotic flavors and decked out with a delicious, creamy Thai peanut sauce that makes you want to eat salad everyday.


Shopping List:

Produce Aisle:

1 lime

2 bunches of Cilantro

Head of Garlic

1 Red Bell Pepper

1 small head of Purple Cabbage

1 head of Green Cabbage

1 bag of Shredded Carrots

1 Cucumber

1 bunch of Green Onions

Indian Food/Asian Food Aisle:

1 jar of Red Chili Paste

1 jar of Hoisin Sauce

1 bottle of Sesame seed oil (optional) (NOT cooking oil, very different)

15 oz can Coconut Milk

Baking Aisle:

Granulated Sugar

Oil/Salad Dressing Aisle:

Coconut Oil (if pan frying tofu, NOT necessary if baking tofu)

Nuts/Seeds Bulk Containers:

1 cup Peanuts (+ more for topping with, if desired)

Dairy Aisle:

1 package of Extra Firm Tofu


Prep time: 20 minutes

Cook time: 10 minutes

Total Time: 30 minutes


Serves: 6


Ingredients:

For Peanut Sauce:

1 bunch of Cilantro (2 bunches in total for the salad and peanut sauce)

1 lime, juiced

1-2 cloves of Garlic

3 Tbsp. Hoisin Sauce

½ tsp Sesame seed oil (optional) (NOT cooking oil, that is very different)

15 Oz. can Coconut Milk

1 cup Peanuts

2 tsp granulated Sugar

1 Tbsp. Red Chili Paste

 

For Salad:

1/3 cup Coconut Oil

1 bunch of Cilantro

1 Red Bell Pepper

1 small head of Purple Cabbage

1 head of Green Cabbage

1 bag of Shredded Carrots

1 Cucumber

1 bunch of Green Onions

1 package of Extra Firm Tofu

1/2 cup peanuts, if desired to top salad with


Directions:

 

For Peanut Sauce:

1. Place peanuts, lime juice, and coconut milk in blender and blend until a smooth liquid is formed.

2. Add red chili paste, hoisin sauce, sugar, cilantro, garlic, and sesame seed oil. Blend until a smooth liquid is formed. Set aside.

 

Prepare Tofu:

1. Open package and drain off the water. Remove tofu and place on cutting board.

2. Cut tofu into 8-10 slices and lay in the center of a thin cloth towel (or paper towels).

3. Cover the tofu and press down firmly. I try to do this a minimum of 2-3 times, using a new dry portion of the towel each time. The goal is to release the excess water so that the tofu will absorb the marinade, and so it will brown.

4. Remove from towel and cut into desired sized cubes.

5. Marinade the tofu with ½ cup of peanut sauce. It is best if you can let it marinate for 30-60 minutes before cooking, but this is optional.

6. Now you can either bake it on a baking sheet lined with parchment paper. Cook at 350°F for 20-45 minutes, flipping it every 10 minutes so it cooks evenly. It will be slightly brown and puffy once it is done. The longer you cook the tofu, the chewier it will become.

OR

You can pan-fry it. Add about 2-4 Tbsp. of avocado or coconut oil to the pan. Heat on medium-high heat and let oil heat for 1-2 minutes. Carefully add the tofu, and let cook for 3-4 minutes or until golden brown and then flip to brown the other side.

I show you how to pan fry it in the video link below, but personally, I prefer it baked!

 

Prepare the Salad:

1. Chop the green cabbage and red cabbage.

2. Slice the bell pepper into thin strips.

3. Dice the green onion, and cilantro.

4. Cut the cucumber in half, length-wise, and scoop out the seeds using a spoon (if desired). Now slice into thin crescents.

 

Assemble the salad:

1. To large, single-serve bowls, add green cabbage, purple cabbage, bell pepper, cucumber, cilantro, and green onion.

2. Add cooked tofu, and sprinkle with peanuts, (if desired).

3. Drizzle peanut sauce over the top, (or if you’re like me, load it with peanut sauce ;] …. a double batch of peanut sauce may be needed 😉 )

4. Enjoy!


Nutrition Information:

Calories: 439   Fat: 29.2   Carbohydrates: 32   Sugars: 12   Fiber: 9.5   Protein: 19

P.S. If you would like it to have less fat, you can either use light coconut milk, or use less peanut sauce on your salad =] If you would like more protein, double the amount of tofu.


 

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