Spicy Thai Tofu Salad

This salad is a masterclass in marinating-as-cooking. The tofu, shiitake mushrooms, and vegetables sit in the sesame-rice-vinegar dressing for thirty minutes, which is enough time for the tofu to absorb the bold flavors and the mushrooms to soften slightly without losing their texture.

The dressing leans on rice vinegar instead of the lime juice you’d find in most Thai-inspired salads. Rice vinegar’s gentler acidity lets the toasted sesame oil and tamari come forward, which is what gives this dish its distinctive Japanese-Thai fusion character. Honey rounds out the sharp edges.

Using firm tofu is essential. Silken or soft tofu collapses in the dressing and turns to mush. Firm tofu holds its slices and acts almost like little flavor sponges that soak up the marinade beautifully.

Fresh shiitake mushrooms over dried (or button) mushrooms is the right call. Their meaty, almost-savory umami is what makes this salad satisfying rather than light. The earthier flavor complements the brightness of the dressing perfectly.

Snow peas (or sugar snap peas) need to stay raw and crunchy. They’re chopped or left whole, just briefly tossed in the dressing so the heat of the dressing barely affects their crisp snap.

Pro Tips

• Press the tofu for 15 minutes before slicing, weighing it down to squeeze out excess water, this dramatically improves marinade absorption
• Toast the sesame seeds in a dry pan for 30 seconds to bring out their nuttiness before adding to the dressing
• Use baby spinach over mature spinach for tenderness, mature leaves are too tough as a salad base
• Serve within 30 minutes of plating, the spinach wilts and the snow peas lose their crunch

Variations

• Add cooked rice noodles, soba, or quinoa to make this a more substantial main dish
• Swap spinach for mixed Asian greens, baby kale, or shredded napa cabbage for different textures
• Top with crushed peanuts, cashews, or wonton crisps for added crunch and protein