Thai Tofu Salad with Asian Pear and Ginger-Lime Dressing

Thai Tofu Salad

with Asian Pear and Ginger-Lime Dressing

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dinner

This salad is an explosion of color: golden turmeric-baked tofu, fuchsia cabbage, sweet carrots, baby spinach, and juicy Asian pears. Asian pears look and taste like an apple-pear hybrid; they have a crisp, apple-like texture and the more floral flavor of a pear. Nutritionally, they’re closer to pears than apples — high in fiber, low in calories, and packed with micronutrients!

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
514
FAT
23g
CARBOHYDRATES
55g
PROTEIN
27g

MAIN INGREDIENTS

  1. 1 Asian pear
  2. 4 oz carrot
  3. 1 cucumber
  4. 1 package extra firm tofu
  5. 4 oz red cabbage
  6. 3 oz spinach
  7. 1 tbsp peanuts
  8. 1 tbsp hemp seeds
  9. 1 tsp Sriracha
  10. 2 tbsp apple cider vinegar
  11. 2 tbsp brown sugar
  12. Fresh ginger
  13. Fresh cilantro
  14. 1 limes
  15. 1/4 tsp turmeric
  16. Salt and pepper*
  17. 1 tbsp vegetable oil*
  18. *not included

TOOLS

  • Box grater
  • Baking sheet

INSTRUCTIONS

1
Crumble the tofu
Set oven to broil. Drain tofu and wrap in a paper towel. Gently press tofu until paper towel has absorbed as much water as possible. Discard the damp paper towel. In a medium bowl, crumble the dried tofu into small pieces with your hands.
2
Turn up the heat
In a separate small bowl, mix 1 tsp oil, turmeric, and a pinch of salt and pepper. Pour this mixture over the crumbled tofu. Toss to coat, and spread tofu evenly on a foil-lined baking sheet. When the oven is hot, place baking sheet on middle rack and broil for 10 to 14 minutes, tossing once halfway through.
3
Make the dressing
Cut lime in half. Peel and mince ginger. Rough chop peanuts. In a large bowl, combine the juice from ½ the lime (reserving the other half), ginger, peanuts, sugar, 1 tbsp oil, apple cider vinegar, hemp seeds, and Sriracha. Mix to combine. Season with salt and pepper to taste.
4
Slice it up
Rinse and dry remaining produce. Peel and grate carrot. Slice cucumber into thin wheels. Pick cilantro leaves from stems, discard the stems, and rough chop the leaves. Thinly slice the pear. Cut the remaining half lime into wedges for garnish.
5
Tossing time!
Add spinach, red cabbage, cilantro, pear, cucumber, and carrot to a large bowl with the peanut-ginger-lime dressing. Toss with tongs or your hands to coat all ingredients in the dressing.
6
Plating
In a large dinner bowl, equally portion the dressed salad. Top with crumbled tofu. Garnish with lime wedges.