Shanghai Tofu and Peanut Salad
Crispy, golden tofu meets vibrant vegetables and a zesty soy-ginger dressing in this irresistible Shanghai Tofu and Peanut Salad. This refreshing, nutrient-packed dish combines crunchy roasted peanuts, crisp cucumbers, and sweet julienned carrots, all tossed in a savory-sweet mix of soy sauce, rice vinegar, and toasted sesame oil. The tofu, coated in cornstarch and pan-fried to perfection, provides a satisfying contrast to the fresh herbs and vegetables. Garnished with sesame seeds, this wholesome salad is not only a visual treat but also a flavor explosion in every bite. Perfect as a light lunch, appetizer, or side dish, this recipe is quick to prepare, taking only 30 minutes from start to finish. Whether you're looking to impress at your next dinner party or simply enjoy a hearty, vegan-friendly meal, this Shanghai Tofu and Peanut Salad is the perfect choice!
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Recipe Information
Ingredients
- 400 g Firm tofu
- 2 tbsp Cornstarch
- 3 tbsp Neutral oil (e.g., vegetable or canola oil)
- 80 g Shelled roasted peanuts
- 1 large Cucumber, thinly sliced
- 1 medium Carrot, julienned
- 2 Green onions, thinly sliced
- 20 g Cilantro leaves
- 3 tbsp Soy sauce
- 2 tbsp Rice vinegar
- 1 tbsp Toasted sesame oil
- 1 tbsp Honey or maple syrup
- 1 clove Garlic, minced
- 1 tsp Fresh ginger, grated
- 0.5 tsp Red chili flakes (optional)
- 1 tbsp Sesame seeds (for garnish)
Instructions
Press the tofu to remove excess water by wrapping it in a kitchen towel and placing a heavy object on top for 15 minutes.
Cut the tofu into 1-inch cubes and toss with cornstarch until evenly coated.
Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Pan-fry the tofu cubes until golden and crispy on all sides, about 8-10 minutes. Remove from heat and set aside.
In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, minced garlic, grated ginger, and red chili flakes (if using). Set the dressing aside.
In a large mixing bowl, combine the cucumber slices, julienned carrot, green onions, cilantro leaves, and roasted peanuts.
Add the crispy tofu cubes to the bowl with the vegetables.
Drizzle the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
Transfer the salad to a serving plate and garnish with sesame seeds.
Serve immediately or refrigerate for up to 1 hour before serving for enhanced flavor.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 466 mg | 20% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 8.3 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 754 mg | 58% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 639 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
