Tofu Satay Salad Bowl
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Tofu satay salad bowl combines pan-seared tofu, lettuce, carrot, and cucumber with a peanut butter dressing.
Read more
Wrap 250 g firm tofu in paper towels and press it for about 10 minutes, then cut it into thick pieces. Tear 100 g lettuce into bite-size pieces, cut 80 g carrot and 80 g cucumber into thin strips, and shake off their surface water. Preheat a pan over medium heat for about 1 minute and arrange the tofu in a single layer. Leave each side in contact with the pan for about 3 minutes, turning only when the underside looks golden and feels firm. For the dressing, whisk 2 tbsp peanut butter with 1 tbsp soy sauce, 1 tbsp lime juice, and 1 tsp chili sauce. If the combined dressing remains too stiff to drizzle, mix in 1 tbsp water. Put the lettuce, carrot, and cucumber in the serving bowl and toss them lightly with half of the dressing without pressing the leaves. Set the warm tofu over the vegetables and spoon the remaining dressing across the top, then serve immediately. Pressing the tofu and waiting for the first side to firm make the thick pieces easier to turn without breaking. Removing surface water from the vegetables keeps it from diluting the peanut dressing after the bowl is assembled.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Wrap 250 g firm tofu in paper towels and press it for about 10 minutes to remove moisture.
If the surface stays wet, it will steam in the pan instead of developing a firm browned crust.
- 2Prep
Cut the tofu into thick pieces so they hold together after searing.
Tear 100 g lettuce into bite-size pieces, then cut the carrot and cucumber into thin strips and shake off excess surface water.
- 3Control
Preheat a pan over medium heat for about 1 minute, then place the tofu pieces in a single layer.
Sear for about 3 minutes per side, turning only when the underside looks golden and firm.
- 4Season
In a bowl, whisk 2 tbsp peanut butter with 1 tbsp soy sauce, 1 tbsp lime juice, and 1 tsp chili sauce.
If the dressing is too stiff to drizzle, loosen it with 1 tbsp water.
- 5Prep
Put the lettuce, carrot, and cucumber in the serving bowl first, then toss lightly with half of the dressing.
Avoid pressing or overmixing, so the lettuce stays crisp and the vegetables keep their crunch.
- 6Finish
Place the warm seared tofu over the dressed vegetables and drizzle the remaining dressing on top.
Serve right away while the tofu is still warm, so the peanut sauce coats it smoothly without making the salad heavy.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Press 250 g tofu for about 10 minutes, then sear each side for about 3 minutes
- Finish cue
- Sear for about 3 minutes per side, turning only when the underside looks golden and firm.
- Avoid this
- Avoid pressing or overmixing, so the lettuce stays crisp and the vegetables keep their crunch.
- Substitution
- Press tofu well so it browns instead of steaming.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 8 ingredients
Category median
25min, 8 ingredients
Based on 189 recipes
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