Asian Chopped Salad

This Asian Chopped Salad is packed with fresh ingredients and topped with savory tofu, and tossed with a creamy peanut dressing.

Servings2

Prep Time15 min

Cook Time15 min

Ingredients

1 pkg. House Foods Tofu Extra Firm, drained and pressed
1 Tbsp. soy sauce
1 Tbsp. lemon juice
1 Tbsp. maple syrup

Dressing

1/3 cup smooth peanut butter
¼ cup rice wine vinegar
2 Tbsp. low-sodium soy sauce
2 Tbsp. brown sugar
1 Tbsp. Sriracha chili sauce

2 cups napa cabbage, chopped
1 cup red cabbage, chopped
¼ cup carrots, peeled and grated
¼ cup broccoli stem, peeled and grated
2 green onions, thinly sliced
¼ cup fresh cilantro, chopped

Cooking Directions

For the dressing

Combine peanut butter, vinegar, soy sauce, sugar, sriracha and garlic to a food processor and blend until smooth. Add water to your desired thickness. Cover and refrigerate.

For the tofu

Cut the tofu in cubes and marinate with soy sauce, lemon juice and maple syrup, covered in refrigerater for 15 minutes.

In a frying pan, cook tofu on medium high heat until all sides are golden brown. Set aside.

Assemble salad

Combine napa cabbage, red cabbage, carrots, broccoli, green onion, cilantro and tofu. Toss in the dressing right before serving.

This recipe was created by Lovekarinamunoz.