Asian Chopped Salad

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

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

In this Recipe


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


  • 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


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