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Indonesian Peanut Salad

A protein packed delicious salad!

30 Minutes Total time 15 Minutes Prep time 15 Minutes Cook Time 380 Calories 4 Servings



  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.
Vegetarian Dinner Lunch Salads Vegan

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