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+ servings

Stir-Fry Inspired Salad

Yields 2 -4 servings
Author Dianne Wenz



  • 16 ounce container extra firm tofu drained
  • 1 tablespoon tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon water


  • 5 tablespoons natural creamy peanut butter
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons water
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon tamarind paste
  • 1 tablespoon lime juice
  • 1 tablespoon tamari sauce
  • 1 teaspoon fresh ginger minced
  • 2 teaspoons agave nectar
  • 1 teaspoon garlic chili paste
  • 1 garlic clove minced


  • 1 head romaine lettuce shredded, about 4 – 5 cups
  • 2 cups napa cabbage shredded
  • 2 cups mung bean sprouts
  • 1 red bell pepper julienned
  • 2 carrots julienned
  • 2 scallions sliced
  • ¼ cup toasted peanuts chopped


  1. Press the tofu. If you have a tofu press, place the tofu in it for about 15 minutes. If not, line a plate or cutting board with a towel and place the tofu on top of it. Place a plate on top of the tofu and then place something heavy on top if it, such a thick book or a few cans of beans. Press for 15 to 30 minutes.
  2. Drain the liquid off the tofu. Cut the tofu into cubes, about 1”.
  3. Preheat your oven to 400° and line a baking sheet with parchment paper.
  4. Mix together the sesame oil, tamari, rice vinegar and water. Marinade the tofu in the mixture for about 15 minutes. Toss the tofu occasionally so all sides absorb the liquid.
  5. Place the tofu on the baking sheet. Bake for 10 minutes and then flip the cubes. Bake for another 10 minutes and flip the cubes to an unbaked side. Bake for another 10 minutes and remove from the oven. Set aside to cool.
  6. While the tofu is baking, mix all of the ingredients together in a blender.
  7. Mix together the lettuce, cabbage, sprouts, bell pepper, and carrots.
  8. Divide the salad mixture between 2 (or 4) plates. Top with the dressing, tofu, peanuts and scallions. Enjoy!