Snap Pea, Tofu, and Herb Salad with Spicy Peanut Dressing Recipe
A vibrant and fresh Snap Pea, Tofu, and Herb Salad tossed in a creamy, spicy peanut sauce. This light yet satisfying dish combines crispy pan-fried tofu with crunchy sugar snap peas and aromatic herbs for a perfect balance of textures and flavors.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
Scale
Tofu
- 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, for cooking
Spicy Peanut Sauce
- 1/4 cup creamy peanut butter, stirred
- 1 tablespoon chile crisp (adjust more for extra heat)
- 1/4 cup boiling water
- Salt and pepper, to taste
Salad
- 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
- Extra-virgin olive oil, for drizzling before serving
Instructions
- Season the Tofu: Lay the tofu slices out on a cutting board and scatter both sides with salt and pepper to season.
- Pan-Fry the Tofu: Heat a large skillet over medium-high heat for 2 minutes. Drizzle olive oil into the pan, then place the tofu seasoned-side down onto the hot skillet. Drizzle a little more oil on top of the tofu and season again with salt and pepper. Cook until the bottom is golden brown, about 2 to 3 minutes. Flip the tofu slices and cook the other side until golden, about 2 more minutes. Remove from the skillet and set aside to cool.
- Make the Spicy Peanut Sauce: In a medium bowl, combine the creamy peanut butter and chile crisp. Pour in the boiling water and whisk thoroughly to combine. If the sauce is too thick, add additional room temperature water one tablespoon at a time until you achieve a smooth, pourable consistency. Season with salt and pepper to taste.
- Slice the Tofu: Once cooled, slice the tofu lengthwise into thin strips to prepare for the salad.
- Assemble the Salad: In a large bowl, add the sugar snap peas. Add the sliced tofu, scallions, and torn herbs. Drizzle half of the peanut sauce over the ingredients and toss gently to coat everything evenly. Taste the salad and adjust seasoning with salt and pepper as needed. Toss again.
- Finish and Serve: Drizzle the remaining peanut sauce over the salad along with a light drizzle of olive oil. Serve immediately and enjoy the fresh, spicy, and herby flavors.
Notes
- Extra-firm tofu is essential for pan-frying as it holds its shape well.
- For a milder dish, reduce the amount of chile crisp or omit entirely.
- The herbs can be customized to your preference or what is available seasonally.
- Serve this salad as a light main course or as a side dish to grilled meats or other Asian-inspired meals.
- Leftover peanut sauce can be stored in the refrigerator for up to 3 days.
Keywords: snap pea salad, tofu salad, peanut sauce, spicy peanut dressing, vegetarian Asian salad, healthy tofu recipe, pan-fried tofu, fresh herb salad
