Asian Crunch Salad (High Protein)

High Protein Asian Crunch Salad with peanut tofu in a bowl.

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Asian Crunch Salad (High Protein)

This Asian Crunch Salad is a high-protein, flavor-packed salad you’ll crave! Crisp peanut tofu, crunchy veggies, and an easy sesame lime dressing come together in just 25 minutes. Fresh, bright, and totally meal-worthy. (Gluten Free & Vegan option).

Prep Time10

Cook Time15

Total Time25

Servings:

Author: Bri Beaudoin

Ingredients

Peanut Tofu & Salad Dressing

1 lb extra-firm tofu
4 tablespoons grapeseed oil (or other neutral oil)
3 tablespoons peanut butter (natural, smooth)
3 tablespoons tamari (or soy sauce)
2 tablespoons hot water
4 teaspoons honey (or maple syrup)
1 teaspoon sriracha
½ teaspoon garlic powder
1 lime (see note 1)
2 tablespoons rice vinegar

Salad

4 cups finely chopped cabbage (green and/or red)
2 cups finely chopped kale
2 cups finely chopped carrot
½ cup chopped cilantro
3 sliced scallions (green onions)
¼ cup chopped roasted peanuts
¼ cup fried shallots (see note 2)

US Customary - Metric

Instructions

Start Peanut Tofu: Use the large holes on a box grater to shred 1 lb extra-firm tofu. Heat 1 tablespoons grapeseed oil in a large nonstick skillet over medium heat (see note 3). Scatter shredded tofu in an even layer. Let cook undisturbed, until golden on the bottom, about 5 minutes. Flip and cook the other side until golden, about 5 minutes more. Stir and continue cooking, until the tofu is golden with crispy edges, about 5 minutes more. (The tofu will be a mix of chewy and crispy bits—it won't fully crisp everywhere).
Finish Peanut Tofu: Meanwhile, in a small bowl, whisk together 3 tablespoons peanut butter, 3 tablespoons tamari, 2 tablespoons hot water, 4 teaspoons honey, 1 teaspoon sriracha, and ½ teaspoon garlic powder until smooth (see note 4). Once tofu is golden, reduce heat to low. Pour peanut sauce over tofu and stir to coat. Cook for about 1 minute, until tofu absorbs most the sauce. Transfer to a plate and set aside.
Salad Dressing: Grate the zest of 1 lime into a small jar. Juice the lime into the jar (you should have about 2 tablespoons juice). Add 3 tablespoons grapeseed oil, 2 tablespoons rice vinegar, 1 tablespoons tamari, 2 teaspoons honey, and ¼ teaspoon garlic powder. Shake vigorously (or mix) until well combined.
Finish Salad: In a large bowl, toss 4 cups finely chopped cabbage, 2 cups finely chopped kale, 2 cups finely chopped carrot, ½ cup chopped cilantro, and 3 sliced scallions. Drizzle with dressing and toss to coat. Scatter shredded tofu, ¼ cup chopped roasted peanuts, and ¼ cup fried shallots on top (see note 5). Gently toss then serve.

Notes

Lime: You'll need both the zest and juice. Zest first, then juice. One lime should yield about 2 tablespoons of juice. If your lime is dry, squeeze a second lime until you have about 2 tablespoons juice.
Fried Shallots: Usually found in the Asian section the grocery store. Fried onions can work instead, but they're often less crunchy. Choose gluten-free brand if needed or make your own. (If you have my cookbook, find the recipe for gluten-free homemade fried shallots on page 223).
Skillet: Use a large (12-inch) skillet so the tofu has space to crisp up. I recommend a nonstick or well-seasoned cast iron skillet. Other pans may cause sticking—so you'd need to use more oil than the recipe calls for.
Peanut Sauce: Peanut butter is hydrophobic, so it resists mixing with water. Whisk well and keep going—with time, it'll turn smooth and creamy. (See Step-by-Step photos for the target consistency).
Make Ahead Tip: If you're meal prepping or making this salad in advance, hold off on adding the peanuts, fried shallots, and dressing until just before serving. Combine with the tofu just before serving.
Storage Tips: Once dressed, leftovers should be refrigerated and enjoyed the next day. If storing longer, keep the tofu, dressing, and salad separate—they'll keep in the fridge for up to 3 days.
Suggested Servings: Makes about 10 cups total. That's 3 generous meal-sized servings—or about 6 servings as a side or starter.

Nutrition