Description
A vibrant salad bursting with the freshness of snap peas, creamy tofu, and a rich, spicy peanut sauce, perfect for a light meal or a side dish.
Ingredients
Scale
- 2 cups snap peas, trimmed
- 1 block (14 oz) firm tofu, drained and cubed
- 2 cups mixed herbs (such as cilantro, mint, and basil)
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sriracha or chili sauce
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a skillet, heat olive oil over medium heat. Sauté the cubed tofu until golden brown and crispy on all sides, about 5-7 minutes.
- While the tofu cooks, bring a pot of water to a boil and blanch the snap peas for 1-2 minutes until vibrant green. Immediately transfer to a bowl of ice water to cool and stop the cooking process.
- In a separate bowl, whisk together peanut butter, soy sauce, lime juice, honey or maple syrup, sriracha, and a pinch of salt. Adjust the sauce to taste, adding more spice if desired.
- In a large serving bowl, combine the blanched snap peas, sautéed tofu, and mixed herbs.
- Pour the spicy peanut sauce over the salad and toss gently to combine, ensuring everything is well coated.
- Serve immediately, enjoying the fresh flavors and aromas!
Notes
For the crispiest tofu, press the block of tofu before cooking to expel excess moisture. Feel free to experiment with different herbs for varied flavors.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg