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Indonesian Peanut Salad

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Total Time (minutes)
30
Difficulty
1
Servings
4
Ingredients
14
Total Prep Time: 15 minutes
Calories Per Serving: 380
Nutrients

Nutrition Facts

Serving Size 355g

Amount per serving
Calories 380 Calories from fat: 210
% Daily Value*
Fat 23 g 35 %
Saturated 4 g 20 %
Trans 0 g
Polyunsaturated Fat 8 g %
Monounsaturated Fat 10 g %
Cholesterol 0 mg 0 %
Sodium 500 mg 21 %
Potassium 580 mg 17 %
Carbohydrate 30 g 10 %
Fiber 9 g 36 %
Sugars 10 g
Protein 20 g
Vitamin A 150 %
Vitamin C 35 %
Calcium 15 %
Iron 25 %
Vitamin E 15 %
Vitamin K 15 %
Thiamin 8 %
Riboflavin 6 %
Niacin 25 %
Vitamin B6 20 %
Folate 15 %
Vitamin B12 0 %
Biotin 8 %
Pantothenic Acid 8 %
Phosphorus 18 %
Iodine 2 %
Magnesium 20 %
Zinc 8 %
Selenium 4 %
Copper 15 %
Manganese 35 %
Chromium 2 %
Molybdenum 4 %
Chloride 4 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Mini GH LOGO

A protein packed delicious salad!

Ingredients

  • 1 package (14 ounce) extra-firm tofu
  • 1 teaspoon canola oil
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon salt
  • 1/3 cup creamy peanut butter
  • Juice from 1/2 fresh lime
  • 1 tablespoon soy sauce
  • 2 teaspoons grated fresh ginger;
  • 1 package (9 ounce) DOLE® Fresh Spinach
  • 1 cup DOLE shredded Carrots
  • 1 cup grape tomatoes, sliced
  • 1 large DOLE Banana, peeled and chopped
  • 1 cucumber, peeled and chopped
  • 1/4 cup peanuts

Directions

  1. Press tofu between several layers of paper towels to drain as much water as possible. Cut the tofu into 16 triangle-shaped pieces (cut first so that the knife is parallel to the cutting surface, then cut the top of the block as if cutting a pine into 8 wedges)
  2. Heat the oils in a non-stick skillet over medium-high heat. Arrange the tofu in the skillet and sprinkle with salt. Cook for 10 minutes, flipping halfway through, until golden brown on both sides.
  3. Meanwhile, combine the peanut butter, lime juice, soy sauce, ginger and 1/3 cup water in a small bowl. Whisk until smooth.
  4. Divide the spinach among 4 serving plates and top with carrots, tomatoes, banana and cucumber. Place 4 pieces of tofu on each plate and top with 3 tablespoons of the peanut dressing.
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Indonesian Peanut Salad Mini GH LOGO A protein packed delicious salad! Prep Time:15 minutes Cook time:30 minutes Serves: 4
Nutrition facts: 380 Calories, 23 grams fat
Ingredients: 1 package (14 ounce) extra-firm tofu, 1 teaspoon canola oil, 1 teaspoon toasted sesame oil, 1/4 teaspoon salt, 1/3 cup creamy peanut butter, Juice from 1/2 fresh lime, 1 tablespoon soy sauce, 2 teaspoons grated fresh ginger;, 1 package (9 ounce) DOLE® Fresh Spinach, 1 cup DOLE shredded Carrots, 1 cup grape tomatoes, sliced, 1 large DOLE Banana, peeled and chopped, 1 cucumber, peeled and chopped, 1/4 cup peanuts, Directions:Press tofu between several layers of paper towels to drain as much water as possible. Cut the tofu into 16 triangle-shaped pieces (cut first so that the knife is parallel to the cutting surface, then cut the top of the block as if cutting a pine into 8 wedges)Heat the oils in a non-stick skillet over medium-high heat. Arrange the tofu in the skillet and sprinkle with salt. Cook for 10 minutes, flipping halfway through, until golden brown on both sides.Meanwhile, combine the peanut butter, lime juice, soy sauce, ginger and 1/3 cup water in a small bowl. Whisk until smooth.Divide the spinach among 4 serving plates and top with carrots, tomatoes, banana and cucumber. Place 4 pieces of tofu on each plate and top with 3 tablespoons of the peanut dressing.