Ingredients
Units
Scale
Peanut Dressing
- 1/3 cup + 1 tbsp (90 g) smooth peanut butter
- 1/3 cup + 1 tbsp (90 g) kewpie mayo
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) rice vinegar
- juice of 1 lime
- 2 tbsp (25 g) granulated sugar
- 2 tsp (10 g) sesame oil
- 2 tsp (10 g) ginger
- 2 garlic cloves, or more to taste
- water or oil to thin, to your liking
Salad
- 1 cup (180 g) Quinoa
- 2 cups (500 ml) water
- 1 pint (224 g) cherry tomatoes, halved
- 2 cups (250 g) red cabbage, shredded
- 1 cucumber (130 g), diced
- 1 bell pepper (115 g), diced or sliced
- 1 medium carrot (80 g), shredded
- 2 scallions (20 g) thinly sliced
- 1/4 cup (20 g) cilantro leaves , finely chopped
- 1/3 cup (45 g) almonds or cashews, chopped
Crispy tofu
- 1 14 oz pack of medium firm, firm or extra firm tofu
- Potato starch or corn starch
- Salt and pepper, to taste
Instructions
Quinoa
- Rinse the quinoa under cold water for 1-2 minutes using a fine mesh strainer to remove any bitterness.
- Combine the rinsed quinoa, water or broth, and a pinch of salt (optional) in a saucepan, and bring it to a boil over medium-high heat.
- Reduce the heat to low, cover the saucepan with a lid, and let it simmer for 15-20 minutes until the quinoa absorbs all the liquid and becomes tender. Then, fluff it with a fork before serving.
Dressing
- Blend all the ingredients together. Taste and adjust to your liking
Salad
- Prepare all the vegetables and toss in a large bowl.
Crispy tofu
- If using medium firm or firm tofu, I recommend freezing overnight and thawing. If you prepare ahead of time, you can double freeze and thaw it for a more meat-y texture.
- Drain the tofu and squeeze out excess liquid with a tofu press for for 10-30 minutes. Pat fry.
- Season with salt and pepper.
- Toss in potato starch. I add a layer of tofu to a bowl, dust with potato starch and toss it. Make sure all the sides are coated.
- Heat oil to 180 C. Fry for 2-3 minutes or until they look like they’ve flaked up and are crispy.
Assemble
- Toss all the vegetables and quinoa together, add crispy tofu and drizzle with dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salads
- Method: Stove top
- Cuisine: Thai-inspired