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Thaï Tofu Salad

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Thaï Tofu Salad

with coconut milk and peanut butter sauce

Informations supplémentaires
25 min. | 626 kcal | easy | Express, Plant-based | Printable version
1. Setup Préchauffer le four à 425°F. Chop the peanuts, the cabbage and the green onions. Cut the lettuce into pieces. Separate the cilantro leaves from the stems. Cut the tofu into cubes. Cut the carrot into juliennes. Cut the lime in half.
2. Make the sauce In a pot, combine the coconut milk, the peanut butter, the maple syrup and the soy sauce. Bring to a boil and simmer for 1-2 minutes.
3. Cook the tofu Mix the tofu with half of the sauce. Spread on a baking sheet and cook in the oven for 12-15 minutes.
4. Assemble Add lime juice to the rest of the sauce. In a bowl, combine the cabbage, the green onions, the lettuce, the carrots, the cilantro leaves, the sauce and the tofu.
5. Plate your dish Serve the thaï tofu salad. Bon appétit!
300gTofu
0.25unitRed Cabbage
1unitCarrot(s)
18gSoy Sauce
30gPeanuts
54gPeanut Butter
2unitGreen Onion(s)
1unitCilantro
1unitLime
200mlCoconut Milk
40mlMaple Syrup
1unitBoston Lettuce
What you need Pot, baking sheet, bowls.
626 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 47g
16%
fat 41g
63%
cholesterol 0mg
fiber 7g
28%
protein 28g
saturated 21g
105%
sodium 854mg
36%
sugar 23g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg