Equipment
Ingredients
Tofu
- 400 g extra-firm tofu, drained, patted dry, and cut into 1.3cm (1/2-inch) slices
- 2 g salt, fine
- 1 g black pepper, ground
- 15 ml olive oil, for searing
Peanut Sauce
- 55 g peanut butter, smooth and stirred
- 6 g chile crisp
- 60 ml water, boiling
- 15 ml olive oil, for finishing
Salad Components
- 340 g sugar snap peas, trimmed and halved diagonally
- 2 scallions, thinly sliced
- 60 g thai basil, large leaves torn
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 279 kcal
- Protein
- 14 g
- Carbohydrates
- 13 g
- Fat
- 21 g
- Fiber
- 4 g
- Sugar
- 5 g
- Sodium
- 272 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 5 g
- Potassium
- 441 mg
- Calcium
- 428 mg
- Iron
- 8.1 mg
- Magnesium
- 87 mg
- Phosphorus
- 200 mg
- Zinc
- 1.6 mg
- Vitamin A
- 89 mcg
- Vitamin C
- 55 mg
- Vitamin E
- 2.7 mg
- Vitamin K
- 106 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.23 mg
- Riboflavin
- 0.15 mg
- Niacin
- 2.7 mg
- Folate
- 71 mcg
- Water
- 196 g
Sources: USDA FoodData Central
Method
Season both sides of the tofu slices with salt and pepper.
Heat a large skillet over medium-high heat (approx 200°C/400°F) for 2 minutes.
Add olive oil to the skillet and sear the tofu for 3 minutes per side until golden brown. Remove from heat and let cool.
In a medium bowl, whisk the peanut butter, chile crisp, and boiling water (100°C/212°F) until the mixture is smooth and pourable.
Cut the cooled tofu slices lengthwise into thin strips.
In a large bowl, combine the snap peas, tofu strips, scallions, and basil leaves.
Drizzle half of the peanut sauce over the salad and toss gently. Season with additional salt and pepper.
Serve immediately, topped with the remaining peanut sauce and a drizzle of olive oil.
Chef's Notes
- For extra-crispy tofu, ensure it's thoroughly pressed to remove as much water as possible. A cornstarch coating before searing can also enhance crispiness.
- Adjust the amount of chile crisp in the peanut sauce to your desired level of heat. Taste and add more if you prefer a spicier dressing.
- Don't overcook the snap peas; they should remain crisp-tender for the best texture contrast with the tofu.
- If making ahead, store the peanut sauce separately and dress the salad just before serving to prevent the snap peas from becoming soggy.
Storage
Refrigerator: 3 days — Store sauce separately for best texture.
Reheating: Serve cold or at room temperature.
Troubleshooting
Tofu sticks to the skillet
Cause: The pan was not hot enough before adding the tofu or insufficient oil was used.
Fix: Allow the tofu to cook longer undisturbed until it naturally releases from the pan.
Prevention: Ensure the skillet heats for a full 2 minutes and the oil is shimmering before adding protein.
Peanut sauce is broken or oily
Cause: Water was not hot enough to emulsify the peanut butter fats.
Fix: Whisk vigorously while adding a teaspoon of very hot water.
Prevention: Use water immediately after it reaches a rolling boil.
Cultural Context
This salad draws inspiration from Southeast Asian flavors, particularly the vibrant and balanced profiles found in Thai and Vietnamese cuisines. The use of peanut sauce, fresh herbs like basil, and the combination of textures are hallmarks of these culinary traditions, often adapted for lighter, contemporary meals.
