Smart Asian-Style Tofu Salad
with Creamy Sriracha Dressing
Hearty tofu, juicy clementines, edamame and peanuts are the foundation for a tasty salad, that gets drizzled with a creamy and nutty sesame dressing.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
113 g
Baby Spinach
56 g
Edamame
(Contains Soy)
28 g
Peanuts, chopped
(Contains Peanuts)
2 unit(s)
Clementine
1 unit(s)
Mini Cucumber
1 tbsp
Seasoned Rice Vinegar
(May contain Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
2 tsp
Sriracha
(May contain Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans)
½ tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
½ tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
- Zest 1/4 tsp (1/2 tsp) clementine rind, then peel clementine and separate into segments.
- Combine half the sriracha and 1 1/2 tbsp (3 tbsp) mayo in a small bowl.
- Pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then tofu. (NOTE: Don't overcrowd the pan; cook tofu in 2 batches if needed.) Cook until golden, 1-2 min per side.
- Transfer tofu to an parchment-lined baking sheet.
- Spread sriracha mayo (from step 2) over tofu.
- Bake in the middle of the oven until tofu is tender and golden, 10-12 min.
- Heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then edamame and 3 tbsp (6 tbsp) water. Cook, stirring occasionally, until edamame is slightly browned and water evaporates, 5-6 min. Season with salt and pepper.
- Remove from heat, then transfer edamame to a plate.
- Carefully wipe the pan clean.
- Meanwhile, add vinegar, clementine zest, remaining mayo, remaining sriracha and 1/2 tsp (1 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine.
- Reheat the same pan over medium heat.
- When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 1-2 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer peanuts to another plate.
- Add spinach, edamame, cucumbers and clementines to the bowl with dressing.
- Thinly slice tofu.
- Divide salad between plates. Serve tofu on top.
- Sprinkle peanuts over top.
If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season and cook tofu in the same way the recipe instructs you to season and cook the chicken breasts, until tender and golden.
Plate tofu in the same way the recipe instructs you to plate the chicken breasts.
