This tofu salad is made with marinated tofu, snow peas, ginger, and garlic.
Ingredients
- sweet chili sauce: 1 Tbsp
- dark soy sauce: 1 Tbsp
- sesame oil: 1 Tbsp
- garlic: 2 clove (crushed)
- fresh ginger root: 0.5 tsp (grated)
- ounces extra-firm tofu, drained and: 8 piece (diced)
- snow peas: 1 cup (trimmed)
- red cabbage: 1 cup (finely shredded)
- carrots: 2 piece (grated)
- peanuts: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Make the tofu: Whisk chili sauce, soy sauce, sesame oil, garlic, and ginger together in a large bowl. Add tofu and toss to coat. Cover and marinate for 1 hour in the refrigerator.
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When the tofu is almost finished marinating, bring a pot of water to a boil. Add snow peas and blanch for 1 to 2 minutes. Transfer with a slotted spoon to a bowl of cold water. Drain and blot dry.
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Make the salad: Combine snow peas, cabbage, carrots, and peanuts in a bowl. Add tofu and marinade and toss gently to combine.
