Grilled Tofu Salad with Spicy Peanut Dressing Recipe

This salad hits all of our favorite notes: It’s creamy and rich, spicy and herby, tender and crunchy, and filled with smoky flavors from the grilled tofu. 

Plan to serve it right away, though, since the cabbage and cucumbers will give up a lot of liquid fairly soon after they’re dressed. 

Should you want to wait a bit before serving, toss the vegetables with a teaspoon of salt and leave them to drain in a colander for 5 or 10 minutes; then dry them in a salad spinner or dish towel before assembling the salad.

Recipe Details: Grilled Tofu Salad with Spicy Peanut Dressing

From Catherine Newman

Makes: 4 servings

Total carbohydrates: 14 grams per serving

Hands-on time: 30 minutes

Total time: 60 minutes

Recipe Notes

To press the extra moisture from the tofu, remove it from its aquarium-like packaging, wrap it in a clean dish towel, and put something heavy on it. (I like to use a baking sheet weighted down with a full tea kettle.) Leave it like this for anywhere from 5 to 45 minutes.

Ingredients

For the tofu:

• 1 (12-ounce) package of extra firm tofu, pressed (see recipe note)
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar or white vinegar
• 2 tablespoons vegetable oil, plus more for grilling

For the dressing:

• 1 clove of garlic, minced or put through a garlic press
• 1 tablespoon of finely minced or grated fresh ginger
• 3 tablespoons rice vinegar or white vinegar
• 3 tablespoons peanut butter
• 2 tablespoon soy sauce
• 2 tablespoons warm water
• 1 teaspoon of Asian-style hot sauce such as sriracha, chili-garlic sauce, or chili oil (optional)

For the salad: 

• 4 cups very thinly sliced Napa, white, or green cabbage
• 1 cucumber, peeled, halved, seeded, and sliced
• 1/2 medium apple, finely chopped or grated on the large holes of a box grater
• 1/4 cup chopped cilantro
• 1/4 cup roasted and salted peanuts, coarsely chopped
• 2-3 scallions, finely sliced

Instructions

1. Make the marinade: Mix the soy sauce, vinegar, and vegetable oil in a dish or seal-tight bag. 
2. Cut the pressed tofu into 8 slabs and put it in with the marinade. Leave it to marinate for 30 minutes (on the counter) or up to 48 hours (in the refrigerator), turning it occasionally. 
3. Meanwhile, whisk together the dressing ingredients in a large bowl. At first it will look like the peanut butter is curdling and you’ll be totally alarmed, but it will sort itself out and get smooth. Scrape the dressing into a small bowl or measuring cup.
4. After the tofu has marinated, oil a grill, preheat it on high, and then turn it down to medium (or do whatever the equivalent is, if you’re using charcoal or a fire-breathing dragon). Place the tofu on the grill and cook it, turning it until it’s well browned but before the grill marks get black, about 10 to 15 minutes. (Alternately, heat a glug of oil in large, nonstick skillet and fry the tofu over medium heat until it is nice and browned and crisping, around 5 minutes on each side.)
5.  Once the tofu is slightly cooled, stack four pieces on a cutting board at a time and cut them into sticks. 
6. Combine the cabbage, cucumbers, apple, and cilantro in the bowl used to mix the dressing. Add half of the dressing, and toss the salad, adding more dressing if needed.
7. Transfer the salad, if you like, to a clean platter, top it with the tofu, a bit more of the dressing, and the scallions and peanuts. Serve right away.

Photo credit: Catherine Newman