Spicy Tofu Salad

This Thai-inspired tofu salad is all about contrast. Cold, silky tofu cubes sit on a bed of crunchy iceberg lettuce, surrounded by mounds of julienned cucumber, carrots, sliced mushrooms, and lightly cooked lima beans. The spicy peanut-chili topping and tangy dressing tie it all together right at the table.

The dressing pulls from a short but punchy lineup: chili sauce, soy sauce, rice vinegar, sugar, and blended tofu for body. That extra half cup of tofu in the dressing gives it a creamy thickness without any dairy. Blitz it in a food processor until smooth.

Five fresh chili peppers in the topping mean this salad has real heat. If you want milder, seed the chilies first or cut back to two or three. The chopped peanuts and scallions get pulsed in a food processor until rough, not smooth. You want chunky bits for texture.

Assemble everything ahead and keep it chilled. Pour the dressing on only when you’re ready to eat so the vegetables stay crisp.

Pro Tips

• Drain the tofu cubes well in a colander. Waterlogged tofu dilutes the dressing on contact.
• Cut the vegetables into similar-sized julienne strips so every forkful has a bit of everything.
• Rice vinegar is milder than white vinegar. Don’t substitute equal amounts of regular vinegar or the dressing will be too sharp.
• Toss at the table, not in the kitchen. This salad looks best when the mounds of vegetables are still arranged.

Variations

• Peanut-free: Swap peanuts for toasted cashews or sunflower seeds.
• Add protein: Top with crispy pan-fried tofu slices or grilled shrimp for a heartier meal.
• Noodle bowl: Serve over cold rice noodles instead of lettuce for a more filling dish.