Name: Sriracha Tofu Peanut Salad: A Delicious & Healthy Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4-6 servings
Ingredients: 1 block (14-16 oz) extra-firm tofu, pressed; 2 tablespoons cornstarch; 2 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon sriracha sauce (adjust to your spice preference); 1 tablespoon maple syrup (or agave); 1 teaspoon sesame oil; 1/2 teaspoon garlic powder; 1/4 teaspoon ground ginger; 2 tablespoons vegetable oil (for frying); 1/4 cup peanut butter (smooth or crunchy); 2 tablespoons rice vinegar; 2 tablespoons soy sauce (or tamari); 1 tablespoon maple syrup (or agave); 1 tablespoon lime juice; 1 tablespoon sesame oil; 1 tablespoon sriracha sauce (adjust to your spice preference); 2-4 tablespoons water (to thin to desired consistency); 1 clove garlic, minced; 1/2 teaspoon ground ginger; 8 cups mixed greens (spring mix, romaine, etc.); 1 cup shredded carrots; 1 cup shredded red cabbage; 1/2 cup chopped cucumber; 1/2 cup chopped red bell pepper; 1/4 cup chopped green onions; 1/4 cup chopped cilantro; 1/4 cup roasted peanuts, chopped (for garnish); Optional: Sesame seeds, bean sprouts, avocado slices

Sriracha Tofu Peanut Salad: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! This isn't just another salad; it's a vibrant explosion of flavors and textures, a symphony of sweet, spicy, and savory notes dancing harmoniously on your palate. Are you ready to discover your new favorite lunch or light dinner?

While the exact origins of this particular combination are modern, the individual components boast rich histories. Tofu, a staple in East Asian cuisine for centuries, brings a delicate, protein-packed base. Peanuts, originating in South America, have spread globally, becoming a beloved ingredient in countless dishes. Sriracha, the fiery chili sauce hailing from Thailand, adds a contemporary kick that elevates the entire experience. This Sriracha Tofu Peanut Salad is a testament to the beautiful fusion of global flavors.

People adore this salad for its incredible versatility and satisfying qualities. The creamy peanut dressing perfectly complements the crispy tofu, while the sriracha adds a delightful heat that keeps you coming back for more. It's quick and easy to prepare, making it ideal for busy weeknights or a grab-and-go lunch. Plus, it's packed with protein and healthy fats, making it a nutritious and delicious choice. Get ready to experience a salad that's anything but boring!

Ingredients:

For the Sriracha Tofu:

1 block (14-16 oz) extra-firm tofu, pressed
2 tablespoons cornstarch
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sriracha sauce (adjust to your spice preference)
1 tablespoon maple syrup (or agave)
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
2 tablespoons vegetable oil (for frying)

For the Peanut Dressing:

1/4 cup peanut butter (smooth or crunchy)
2 tablespoons rice vinegar
2 tablespoons soy sauce (or tamari)
1 tablespoon maple syrup (or agave)
1 tablespoon lime juice
1 tablespoon sesame oil
1 tablespoon sriracha sauce (adjust to your spice preference)
2-4 tablespoons water (to thin to desired consistency)
1 clove garlic, minced
1/2 teaspoon ground ginger

For the Salad:

8 cups mixed greens (spring mix, romaine, etc.)
1 cup shredded carrots
1 cup shredded red cabbage
1/2 cup chopped cucumber
1/2 cup chopped red bell pepper
1/4 cup chopped green onions
1/4 cup chopped cilantro
1/4 cup roasted peanuts, chopped (for garnish)
Optional: Sesame seeds, bean sprouts, avocado slices

Preparing the Sriracha Tofu

Okay, let's start with the star of the show: the Sriracha Tofu! Getting the tofu nice and crispy is key, so don't skip the pressing step. Trust me, it makes all the difference.

Press the Tofu: This is super important! Wrap the tofu block in several layers of paper towels. Place something heavy on top (like a cast iron skillet or a stack of books) and let it sit for at least 30 minutes, or even better, an hour. This removes excess water, allowing the tofu to get nice and crispy when fried. The more water you remove, the crispier it will be.
Cut the Tofu: Once pressed, cut the tofu into bite-sized cubes. I usually go for about 1/2-inch to 3/4-inch cubes. You want them to be big enough to hold their shape but small enough to be easy to eat in the salad.
Prepare the Tofu Coating: In a medium bowl, whisk together the cornstarch, soy sauce, sriracha sauce, maple syrup, sesame oil, garlic powder, and ground ginger. Make sure there are no lumps of cornstarch. This mixture will create a flavorful and slightly sticky coating that will crisp up beautifully in the pan.
Coat the Tofu: Add the tofu cubes to the bowl with the sauce and gently toss to coat them evenly. Make sure each piece is well covered. You can use your hands or a spatula to do this. Let the tofu marinate in the sauce for at least 15 minutes, or even longer if you have time. The longer it marinates, the more flavorful it will be.
Fry the Tofu: Heat the vegetable oil in a large skillet over medium-high heat. You want the oil to be hot enough so that the tofu sizzles when it hits the pan, but not so hot that it burns. Add the tofu cubes to the skillet in a single layer, being careful not to overcrowd the pan. You may need to fry the tofu in batches.
Cook Until Crispy: Cook the tofu for about 5-7 minutes per side, or until it's golden brown and crispy. Flip the tofu carefully with a spatula to ensure even cooking. Keep an eye on the heat and adjust as needed to prevent burning.
Remove and Drain: Once the tofu is cooked, remove it from the skillet with a slotted spoon and place it on a plate lined with paper towels to drain any excess oil. This will help keep the tofu crispy.

Making the Peanut Dressing

Now, let's whip up that creamy, dreamy peanut dressing! This dressing is seriously addictive, and you'll want to put it on everything. Feel free to adjust the sriracha to your liking – I like a little kick, but you can make it milder if you prefer.

Combine Ingredients: In a medium bowl, whisk together the peanut butter, rice vinegar, soy sauce, maple syrup, lime juice, sesame oil, sriracha sauce, minced garlic, and ground ginger.
Thin the Dressing: Add water, one tablespoon at a time, until the dressing reaches your desired consistency. I usually use about 2-4 tablespoons of water. You want it to be pourable but still thick enough to cling to the salad.
Taste and Adjust: Taste the dressing and adjust the seasonings as needed. You might want to add more sriracha for heat, maple syrup for sweetness, or lime juice for tanginess.

Assembling the Sriracha Tofu Peanut Salad

Alright, we're in the home stretch! Now it's time to bring everything together and create this amazing salad. Get ready for a flavor explosion!

Prepare the Salad Base: In a large bowl, combine the mixed greens, shredded carrots, shredded red cabbage, chopped cucumber, and chopped red bell pepper.
Add the Tofu: Gently add the crispy Sriracha Tofu to the salad bowl.
Drizzle with Dressing: Pour the peanut dressing over the salad. Start with about half of the dressing and add more as needed, tossing gently to coat everything evenly. Be careful not to overdress the salad, as it can become soggy.
Garnish and Serve: Sprinkle the chopped green onions, chopped cilantro, and roasted peanuts over the salad. If you're feeling fancy, you can also add some sesame seeds, bean sprouts, or avocado slices.
Serve Immediately: Serve the salad immediately. If you're making it ahead of time, store the dressing separately and add it just before serving to prevent the salad from becoming soggy.

Tips and Variations

Want to customize this salad to your liking? Here are a few ideas:

Add Protein: Feel free to add other sources of protein, such as grilled chicken, shrimp, or edamame.
Spice it Up: If you like it extra spicy, add a pinch of red pepper flakes to the dressing or use a spicier sriracha sauce.
Make it Vegan: This recipe is already vegan, but make sure to use maple syrup or agave instead of honey in the dressing.
Add Crunch: For extra crunch, add some crispy wonton strips or toasted almonds.
Use Different Vegetables: Feel free to substitute or add other vegetables, such as broccoli florets, snap peas, or corn.
Make it a Wrap: Instead of serving it as a salad, you can wrap the ingredients in a large lettuce leaf or a tortilla for a quick and easy lunch.

Storing Leftovers

If you have any leftovers (which is unlikely!), store the salad and dressing separately in airtight containers in the refrigerator. The salad will stay fresh for about 1-2 days. The dressing can be stored for up to a week.

Enjoy!

I hope you enjoy this Sriracha Tofu Peanut Salad as much as I do! It's a delicious, healthy, and satisfying meal that's perfect for lunch or dinner. Let me know in the comments if you try it and what you think!

Conclusion:

This Sriracha Tofu Peanut Salad isn't just another salad; it's a flavor explosion waiting to happen! From the crispy, spicy tofu to the creamy peanut dressing and the fresh crunch of the vegetables, every bite is a delightful experience. I truly believe this recipe is a must-try because it's quick, easy, and incredibly satisfying, offering a healthy and delicious meal that caters to both vegetarians and meat-eaters alike. It's the perfect way to liven up your lunch routine or impress your friends at a potluck. But the best part? It's incredibly versatile! Feel free to get creative with your serving suggestions. I personally love serving it over a bed of quinoa or brown rice for a more substantial meal. You could also stuff it into lettuce wraps for a lighter, refreshing option. For a fun twist, try adding some grilled pineapple chunks for a sweet and tangy contrast to the spicy sriracha. And if you're feeling adventurous, a sprinkle of toasted sesame seeds or chopped peanuts adds an extra layer of texture and flavor. Don't be afraid to experiment with the vegetables too! While I've suggested cucumbers, carrots, and bell peppers, you can easily swap them out for your favorites. Edamame, shredded cabbage, or even some fresh mango would be fantastic additions. And if you're not a fan of tofu, you could substitute it with grilled chicken or shrimp for a protein boost. The possibilities are endless! The peanut dressing is also easily customizable. If you prefer a sweeter dressing, add a touch more honey or maple syrup. For a tangier flavor, increase the lime juice. And if you like it extra spicy, don't hesitate to add more sriracha! Remember, cooking is all about having fun and creating something that you truly enjoy. I've poured my heart into perfecting this Sriracha Tofu Peanut Salad, and I'm confident that you'll love it as much as I do. It's a recipe that I find myself making again and again, and I'm always excited to share it with others.

Why You Should Make This Salad Today

This salad is more than just a recipe; it's a gateway to delicious, healthy eating. It's a quick and easy way to get your daily dose of vegetables and protein, and it's so flavorful that you'll actually look forward to eating it. Plus, it's a great way to use up any leftover vegetables you have in your fridge.

Serving Suggestions to Inspire You

* Serve over quinoa or brown rice for a complete meal. * Stuff into lettuce wraps for a light and refreshing lunch. * Add grilled pineapple chunks for a sweet and tangy twist. * Sprinkle with toasted sesame seeds or chopped peanuts for extra texture. * Serve as a side dish at your next barbecue or potluck. So, what are you waiting for? Head to your kitchen, gather your ingredients, and get ready to create this amazing salad. I promise you won't be disappointed! I'm so excited for you to try this recipe and I can't wait to hear what you think! Please, please, please, give it a try and then come back and share your experience in the comments below. Let me know what variations you tried, what you loved, and what you would change. Your feedback is invaluable and helps me to continue creating recipes that you'll love. Happy cooking!