Recipes
Indonesian Tofu Salad
Serves 4 servings
| Prep Time: 10 mins
| Cook Time: 30 mins
| Total Time: 40 mins
You may need: Indonesian Satay
Discover The Recipe
This vegan Indonesian Tofu Salad delivers a tantalizing fusion of flavors and textures and invites you to sample a typical street food of Indonesia. Integrating fresh ingredients with exotic spices and bold flavors, Indonesian cuisine often juxtaposes chewy and crispy textures with sweet and sour flavors. Our Indonesian Crispy Tofu, marinated in our proprietary Indonesian Satay blend, takes center stage in this salad, offering a delightful crunch and a burst of savory goodness with every bite. Paired with a luscious Indonesian Peanut Sauce, featuring creamy peanut butter, sambal oelek (chili sauce), maple syrup, and a hint of chili oil, this dressing adds a layer of complexity and heat that elevates the dish to new heights.
Assembled atop a bed of fresh cucumber slices and tender rice vermicelli noodles, and speckled with red Thai Birdseye chili for those embracing authentic flaming heat of Southeast Asia, this salad delivers on the promise of a nutritious plant-based meal oozing with delightful flavor and textures. Topped with crisp bean sprouts and garnished with chopped cilantro, lime wedges, and chopped peanuts, each component contributes to the salad's vibrant and refreshing character. Whether enjoyed as a light lunch or a satisfying dinner, our Indonesian Tofu Salad promises to transport your taste buds to tropical and colorful streets of Indonesia. Grab your chopsticks - we’re ready to eat!
Ingredients
Indonesian Crispy Tofu:
1 block extra firm tofu, cut into cubes
3 Tbsp vegetable oil
1 Tbsp Piquant Post Indonesian Satay
Indonesian Peanut Sauce:
1/4 cup creamy peanut butter
2 Tbsp sambal oelek (or other hot sauce like sriracha)
2 Tbsp maple syrup
1/2 tsp sea salt
1 tsp chili oil
1 Tbsp rice vinegar
1 tsp Piquant Post Indonesian Satay
Salt and pepper to taste
Indonesian Tofu Salad:
1 small cucumber, sliced
1 Thai Birdseye chili, sliced (optional - very spicy)
1 package rice vermicelli noodles, cooked according package directions
1 cup bean sprouts
Garnish: chopped cilantro, lime wedges, chopped peanuts (roasted and unsalted)
Notes
Include blanched bean sprouts for freshness and crunch. You can also add boiled potatoes or green beans.
Garnish with fried shallots and celery leaves for added flavor and aroma.
This salad is best served fresh and warm. Assemble all the components just before serving to maintain their texture and flavors.
Instructions
Place the cubed tofu into a ziplock bag, then add 1 Tablespoon vegetable oil and Piquant Post Indonesian Satay. Close the bag and toss well until the tofu is well coated. Allow to marinate for 1 hour.
Heat 2 Tablespoons vegetable oil in a non-stick pan on Med-High, and then add the tofu cubes. Cook for 5-7 mins, flipping until browned and crispy on all sides. Don’t stir the tofu too much to allow it to really get crispy on each side. After cooking, remove to a paper towel lined plate to cool while you prepare the rest of the salad
To make the peanut sauce, whisk together the sauce ingredients in a medium mixing bowl until well combined. Adjust the spiciness by adding a little at a time until it suits your taste. Next, cook the noodles according to package directions. We like to soak them in hot water until they are soft and tender rather than boiling them to avoid over-cooking.
To serve the salad, arrange the vermicelli noodles onto 4 plates and top with the cooked tofu, cucumber, sliced chili (optional), bean sprouts and a side of peanut sauce. Garnish with chopped cilantro, lime wedges and chopped peanuts.
Alternatives & Substitutions
Instead of tofu, you can use tempeh, chickpeas, or seitan for a different source of protein.
Feel free to mix and match vegetables based on what you have on hand or prefer. You can use shredded cabbage, sliced bell peppers, steamed broccoli, or any other vegetable you enjoy.
Looking for more great Indonesian Satay recipes? Try our Indonesian Satay Tofu Steaks, Indonesian Meatballs with faux green papaya salad, or our Indonesian Beef Satay!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Indonesian Tofu Salad
Serves
4 servings
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Piquant Post spice you'll need: Indonesian Satay
Ingredients
Indonesian Crispy Tofu:
1 block extra firm tofu, cut into cubes
3 Tbsp vegetable oil
1 Tbsp Piquant Post Indonesian Satay
Indonesian Peanut Sauce:
1/4 cup creamy peanut butter
2 Tbsp sambal oelek (or other hot sauce like sriracha)
2 Tbsp maple syrup
1/2 tsp sea salt
1 tsp chili oil
1 Tbsp rice vinegar
1 tsp Piquant Post Indonesian Satay
Salt and pepper to taste
Indonesian Tofu Salad:
1 small cucumber, sliced
1 Thai Birdseye chili, sliced (optional - very spicy)
1 package rice vermicelli noodles, cooked according package directions
1 cup bean sprouts
Garnish: chopped cilantro, lime wedges, chopped peanuts (roasted and unsalted)
Instructions
Place the cubed tofu into a ziplock bag, then add 1 Tablespoon vegetable oil and Piquant Post Indonesian Satay. Close the bag and toss well until the tofu is well coated. Allow to marinate for 1 hour.
Heat 2 Tablespoons vegetable oil in a non-stick pan on Med-High, and then add the tofu cubes. Cook for 5-7 mins, flipping until browned and crispy on all sides. Don’t stir the tofu too much to allow it to really get crispy on each side. After cooking, remove to a paper towel lined plate to cool while you prepare the rest of the salad
To make the peanut sauce, whisk together the sauce ingredients in a medium mixing bowl until well combined. Adjust the spiciness by adding a little at a time until it suits your taste. Next, cook the noodles according to package directions. We like to soak them in hot water until they are soft and tender rather than boiling them to avoid over-cooking.
To serve the salad, arrange the vermicelli noodles onto 4 plates and top with the cooked tofu, cucumber, sliced chili (optional), bean sprouts and a side of peanut sauce. Garnish with chopped cilantro, lime wedges and chopped peanuts.
Notes
Include blanched bean sprouts for freshness and crunch. You can also add boiled potatoes or green beans.
Garnish with fried shallots and celery leaves for added flavor and aroma.
This salad is best served fresh and warm. Assemble all the components just before serving to maintain their texture and flavors.
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