Dinner

Snap Pea, Tofu, and Herb Salad with Spicy Peanut Dressing Recipe

ByMaya Arden February 9, 2026February 9, 2026

Introduction

This Snap Pea, Tofu, and Herb Salad with Spicy Peanut Sauce is a vibrant and flavorful dish perfect for a light lunch or a refreshing side. Crisp snap peas and fresh herbs combine with golden seared tofu, all coated in a creamy, spicy peanut dressing that wakes up your taste buds.

A white round plate holds a fresh salad with three main layers: the base is made of bright green leafy herbs and mint leaves with a rough texture, the middle layer consists of thin, crisp snap peas cut into halves or thirds showing their inner peas, and on top are evenly spread golden brown grilled tofu strips with a light sear. The dish is lightly drizzled with a creamy, light tan dressing that pools slightly on pieces of tofu and greens. A metal fork rests on the right side of the plate, partly touching the salad. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (14- to 16-ounce) package extra-firm tofu, drained, patted dry, and cut into 1/2-inch slices
Salt and pepper, to taste

Extra-virgin olive oil
1/4 cup creamy peanut butter, stirred

1 tablespoon chile crisp (or more for extra heat)
1/4 cup boiling water

12 ounces sugar snap peas or snow peas, trimmed and sliced diagonally in half
2 scallions, trimmed and thinly sliced
2 cups fresh herbs (mint, cilantro, basil, or Thai basil, or a mix), large leaves torn

Instructions

Step 1: Lay the tofu on a cutting board and sprinkle both sides with salt and pepper.
Step 2: Heat a large skillet over medium-high heat for 2 minutes. Drizzle olive oil in the pan, then place the tofu slices seasoned side down. Drizzle a little olive oil on top of the tofu and season with salt and pepper. Cook until the bottom is golden, about 2 to 3 minutes.
Step 3: Flip the tofu slices and cook the other side until golden, about 2 minutes more. Remove from the skillet and let cool.

Step 4: In a medium bowl, combine peanut butter and chile crisp. Pour in boiling water and whisk until smooth. If the sauce is too thick, add more water one tablespoon at a time until pourable. Season with salt and pepper to taste.
Step 5: Once the tofu is cool, slice it lengthwise into thin strips.
Step 6: In a large bowl, combine the sugar snap peas, tofu strips, scallions, and torn herbs. Drizzle half of the peanut sauce over the salad and toss gently to coat.

Step 7: Taste and adjust seasoning with salt and pepper if needed. Toss again, then drizzle the remaining peanut sauce and a little olive oil on top before serving.

Tips & Variations

For a nuttier flavor, toast the peanuts before blending or use crunchy peanut butter.
Swap snap peas with blanched green beans or thinly sliced cucumber for a different crunch.

Add a squeeze of fresh lime juice to the peanut sauce for brightness.
Use firm or extra-firm tofu for best results—silken tofu will be too soft for searing.
Adjust chile crisp amount depending on your preferred spice level.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The tofu may soften over time and the herbs may wilt, so it’s best enjoyed fresh. If needed, stir gently before serving and add a little fresh herbs or extra peanut sauce to refresh.