Place tofu in a shallow baking dish. Whisk together peanut butter, soy sauce, lime juice, honey, and sweet chili sauce in a small bowl. reserve half of the mixture for serving. Pour remaining mixture over tofu. Cover and marinate for 30 minutes.
Marinating the tofu and dressing the salad in a homemade peanut sauce is what gives this salad an unbelievable flavor. You'll want to add this dressing to everything. And we mean everything!
Servings and Ingredients
|1 (14-oz.) pkg. firm tofu, drained, pressed, and cut into 1-inch cubes|
|⅓ c. Hy-Vee creamy peanut butter|
|¼ c. Hy-Vee less-sodium soy sauce|
|3 tbsp. fresh lime juice|
|2 tbsp. Hy-Vee honey|
|2 tbsp. Hy-Vee sweet Thai chili sauce|
|1 tbsp. Hy-Vee canola oil|
|6 large butter lettuce leaves|
|2 c. red cabbage, shredded|
|1 c. frozen shelled edamame, steamed|
|½ mango, peeled, pitted, and sliced|
|2 Persian cucumbers, thinly sliced|
|½ c. shredded carrots|
|⅓ c. Hy-Vee dry roasted peanuts|
|Fresh mint leaves, for garnish|
Things To Grab
- Shallow baking dish
- Small bowl
- Large skillet
- Large serving platter
Heat canola oil in a large skillet over medium-high heat. Add tofu to skillet. Cook 5 minutes or until tofu begins to brown. Flip tofu and cook 3 minutes more. Remove from skillet; keep warm.
Arrange lettuce leaves, red cabbage, edamame, mango, cucumbers, and carrot on a large serving platter with tofu and peanuts. Garnish with fresh mint, if desired, Warm reserved peanut butter mixture in the microwave and serve with salad.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 0mg
- Sodium: 530mg
- Total Carbohydrates: 28g
- Protein: 13g
Hy-Vee Seasons March 2020