Spicy Thai Tofu Grain Salad with Peanut Crunch

This vibrant grain salad brings together the bold flavors of Thai cuisine in a quick and satisfying meal. Crispy tofu, fresh cucumber and tomato and a sweet-spicy dressing create a colorful dish that’s perfect for lunch or dinner.

Topped with toasted peanuts, crispy fried onions and wonton strips, every bite offers a delightful crunch. The best part? It comes together in just 20 minutes, making it an ideal weeknight dinner.

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 unit Wonton StripsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Massage the grain blend in its package to separate the grains. Partially open the package and microwave until warmed through, about 1½ to 2 minutes. Spread the grains on a plate to cool slightly.
2. Wash and dry the produce. Quarter the lime. Trim the cucumber, halve it lengthwise and cut crosswise into ½-inch half-moons. Quarter the tomato lengthwise and slice into ¼-inch quarter-moons. Trim and thinly slice the scallions.
3. Crush the peanuts in their bag using a rolling pin or heavy pan. Heat a small dry pan over medium-high heat. Add the peanuts and cook, stirring occasionally, until golden and fragrant, 2-3 minutes. Transfer to the plate with the grains.
4. In a large bowl, whisk together the rice wine vinegar, sweet Thai chili sauce, 2 tablespoons olive oil, a squeeze of lime juice and as much Sriracha as you like.
5. Add the mixed greens, cucumber, tomato, scallions, grains, peanuts, half the crispy onions, half the wonton strips, salt and pepper to the bowl with the dressing. Toss to combine. Taste and adjust seasoning with more salt, pepper or lime juice if desired.
6. Divide the grain salad between shallow bowls. Top with the remaining crispy onions and wonton strips. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different grain instead of the microwavable blend?

Yes, any cooked grain like quinoa, brown rice or farro works well. Adjust cooking time accordingly.

Is this salad vegan?

Yes, all ingredients are plant-based. Check the wonton strips and crispy onions to ensure they are vegan-friendly.

How can I make this salad ahead of time?

Prepare the dressing and chop the vegetables in advance. Toss everything together just before serving to keep the greens crisp.