Crunchy peanuts, flavorful tofu and crisp veggies make this easy recipe for Crunchy Peanut Tofu Salad delightful and refreshing.
As my children started getting older, I began thinking about what life would be like when they were both away at college. Then, all of a sudden, it was like I blinked and they were. And all of that thinking could never have prepared me for the reality of being a single mom living solo for the first time in decades.
It was quite a transition.
But along the way, I realized that while meal prepping for lunches is something I love to do, I don't always want a lot of leftovers from my dinners. That led me to making and creating more recipes for one or two.
Recipes like this one, which can feed one hungry person or be split for smaller portions between two people, are perfect for times when I am home solo, which is now much of the year.
Crunchy Peanut Tofu Salad starts with a cabbage-based salad base that's dressed with a homemade vinaigrette. It has some delightful crispy marinated tofu and chopped peanuts too. And it's so satisfying. Refreshing, since it's mostly a cold dish, and filling, too.
Perhaps best of all, it's really easy to make. Make the salad while you're marinating the tofu. Then cook the tofu to perfection and you're ready to eat. Easy peasy, right?
What's your biggest challenge when cooking for one or two? Drop your answer in the comments.
Crunchy Peanut Tofu Salad for One
Crunchy peanuts, flavorful tofu and crisp veggies make this easy recipe for Crunchy Peanut Tofu Salad delightful and refreshing.
Ingredients
- 4 oz extra firm tofu, drained and pressed to release more fluid
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- ¼ teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon olive oil
- 2 cups coleslaw mix (shredded cabbage and carrots)
- ¼ cup thinly sliced red pepper
- 1 tablespoon minced shallot
- ¼ cup chopped cilantro
- 2 tablespoons chopped peanuts
Dressing
- 2 teaspoons lime juice
- 2 teaspoons rice vinegar
- 2 teaspoons soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon honey
Instructions
- Cut the tofu into ½ inch cubes and place in a mixing bowl. Add the soy sauce, rice vinegar and sesame oil. Toss well to combine and let sit for 15 minutes. Add the cornstarch and toss well.
- In a large skillet set over medium heat, add the olive oil. Once hot add the tofu to the pan. Cook until browned and crispy in places, stirring occasionally. This should take about 6-7 minutes.
- While the tofu is cooking, toss together the coleslaw mix, red pepper, shallot and peanuts.
- In a small mixing bowl, whisk together the dressing ingredients. Pour over the vegetables and toss well to combine. Add the tofu and toss again.
- Serve immediately.
