Thai Grilled Tofu Salad

Lemongrass, ginger, shallots, bird’s eye chili and lime juice come together for a bold and zesty tofu marinade

  • Servings
  • Prep Time
    25 Min
  • Cook Time
    10 Min

Cooking Directions

To make dressing:

  • Finely mince lemongrass and combine all dressing ingredients in a bowl; set aside and refrigerate.

To make salad:

  • Combine all salad ingredients (except tofu and greens) in a food processor and pulse until a paste forms; set aside.
  • Cut pressed tofu in 1/2 inch slices and place in a bowl.
  • Rub paste all over tofu and let it marinade for at least 20 minutes in the refrigerator.
  • Heat grill over medium-high heat and brush well with oil. Place tofu on grill and grill both sides until desired grill marks form.
  • Serve tofu hot over a bed of greens with salad dressing.



  • 2 Tbsp. lime juice
  • 1 stalk lemongrass, 1/3 bottom portion (outer layers removed)
  • 1 bird's eye chili, seeded and minced
  • 3 Tbsp. vegetable oil
  • 2 tsp. soy sauce
  • 2 tsp. sugar or vegan sugar
  • salt to taste


  • 1 pkg. House Foods Extra Firm or Super Firm Tofu, drained and pressed
  • 3 stalks lemongrass, ⅓ bottom portion (outer layers removed)
  • 1 Tbsp. ginger, grated
  • 1½ Tbsp. soy sauce
  • ½ Tbsp. oil
  • 1 bird's eye chili
  • 1 large shallot
  • 1 garlic clove
  • ¼ tsp. ground turmeric
  • ¼ cup basil, loosely packed
  • ¼ cup cilantro, loosely packed
  • ½ Tbsp. sugar or vegan sugar
  • ¼ tsp. salt
  • 1 bag mixed greens


Amount per serving
Calories 190
% Daily Value*
Fat 14g
Saturated Fat 1g
Cholesterol 0mg
Sodium 470mg
Fiber 1g
Sugar 5g
Protein 5g

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