Tofu Salad with Vegetables


  • Dressing
    • 3 tablespoons creamy peanut butter (I used Skippy)
    • 3 tablespoons hot water
    • 1/4 cup hoisin sauce (recipe below)
    • 4 teaspoons fresh lime juice
    • 2 teaspoons toasted sesame oil
    • 1 garlic clove, minced
    • 3/4 teaspoon Asian chili-garlic sauce (I used Huy Fong brand)
    • 1/2 teaspoon salt (I used table salt)
  • Salad
    • 28 ounces soft tofu, cut into 3/4-inch pieces and drained (Although they recommended soft tofu, they mentioned that firm tofu could be used, so I went with that)
    • 8 ounces snow peas, strings removed, trimmed, and cut into 1/2-inch pieces
    • 1 red or yellow bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
    • 2 cups bean sprouts
    • 2 carrots, peeled and shredded
    • 2 scallions, sliced thin on bias
    • 3 tablespoons minced fresh cilantro
    • 1 tablespoon sesame seeds, toasted
    • Salt and pepper


  1. For the dressing: Whisk peanut butter and water together in bowl until smooth, and then whisk in hoisin, lime juice, sesame oil, garlic, chili-garlic sauce, and salt until combined; set aside.
  2. For the salad: Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil.
  3. Toss tofu with half of dressing and spread on prepared baking sheet. Broil until spotty brown, 5 to 6 minutes.
  4. Meanwhile, toss snow peas, bell pepper, bean sprouts, carrots, and scallions with remaining dressing in large bowl until well combined. Gently fold in broiled tofu, cilantro, and sesame seeds. Season with salt and pepper to taste and let sit until flavors have blended, about 15 minutes, before serving.

Homemade Hoisin Sauce


  • 1/4 cup soy sauce (used Kikkoman reduced-sodium soy sauce)
  • 2 tablespoons molasses (used Grandma’s molasses)
  • 1 clove garlic, minced
  • 1 tablespoon peanut butter (used Skippy creamy peanut butter)
  • 1 tablespoon sriracha sauce (used Huy Fong’s)
  • 1 tablespoon rice vinegar (used Kikkoman’s)
  • 1 tablespoon sesame seed oil (used toasted sesame oil)
  • 1 tablespoon water
  • 1/2 teaspoon Chinese five-spice powder


  1. In a saucepan over medium heat, combine all ingredients.
  2. Stir frequently until the peanut butter and molasses have been incorporated into the sauce.
  3. Remove from heat and cool the sauce at room temperature for 5 minutes.

I have mixed feelings about this recipe. I enjoyed it the first day after adding a little extra salt to help make the flavors pop more. The tofu was pressed to get the excess water out. It took longer than 6 minutes to get the tofu to get that “spotty brown” look from the broiler. I lost track of time. Sorry I can’t give you a more exact amount of time. I loved the dressing, the freshness of the vegetables and the firmness of the tofu. The crunch from the snow peas, bell pepper and bean sprouts was a nice contrast to the tofu. The problem started on the second day. I noticed a bitter taste with the first mouthful. I finally figured out that the bitter taste was coming from the snow peas. Another disappointment was that the bean sprouts had gone limp. I know that it was supposed to serve 6 but it was my dinner for just 3 days.

So if you can kill this salad off on the day you make it, then I would give it a thumb’s up recommendation. Otherwise, don’t bother with it.

I got the Tofu Salad with Vegetables recipe from America’s Test Kitchen. I got the Homemade Hoisin Sauce recipe from

I wasn’t paid in any form to mention Skippy, Huy Fong, Kikkoman, Grandma’s, America’s Test Kitchen, or

Take care y’all !

One thought on “Tofu Salad with Vegetables

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