This showstopper is easy, nutritious, and packs one heck of a flavour punch! Warm red quinoa, plump peas, leafy greens, and crunchy slaw are tossed in a rich Thai dressing of peanut butter, ginger, lime, soy, maple syrup, and sesame oil. Topped with juicy marinated tofu and toasted peanuts.
Tossed Thai Salad
Tossed Thai Salad
with soy-marinated tofu & red quinoa
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cabbage
- Fresh Ginger
- Green Leaves
- Julienne Carrot
- Julienne Carrots
- Lime
- Limes
- Non-GMO Tofu
- Peanut Butter
- Peanuts
- Peas
- Red Quinoa
- Spring Onion
- Spring Onions
- Thai Tofu Marinade
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
OH MY, MY, MARINADE!
Place the Thai tofu marinade in a shallow bowl and mix in ½ of the lime zest and ½ of the grated ginger. Pat the tofu dry with paper towel and cut into cubes. Place in the bowl and toss to coat. Set aside to marinate for 10-15 minutes. Place a nonstick pan over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
BUBBLE UP THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 200ml of salted water and place over a medium-high heat. Once simmering, cook for 15-20 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Toss through the peas, cover with a lid, and allow to stand off the heat for at least 5 minutes.
TOFU-RIFIC!
When the tofu has finished marinating, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the tofu for 3-4 minutes per side, reserving the marinade in the bowl. On completion, it should be crispy and golden, so make sure to fry it on all sides! Remove from the pan and set aside to drain on some paper towel. Place the peanut butter in a small bowl and gradually whisk in the reserved marinade in 5ml increments until drizzling consistency. Set aside for serving.
TOSS IT ALL TOGETHER
When the quinoa and peas are ready, transfer to a salad bowl with the sliced cabbage, julienne carrot, and white spring onion slices. Add in the lime juice to taste, the remaining zest and ginger, and some seasoning. Gently toss for a full minute until evenly distributed.
GET READY FOR DINNER
Dish up a pile of tantalising Thai salad and side with the rinsed leaves. Top with the fried tofu and drizzle over the peanut sauce. Finish with sprinkles of chopped, toasted peanuts, green spring onion slices, and any remaining lime wedges. Serve any remaining marinade on the side for extra sauce if you’d like. What a breeze!
Thai Tofu Marinade - 100ml
Lime - 1
Fresh Ginger - 10g
Non-GMO Tofu - 110g
Peanuts - 15g
Red Quinoa - 75ml
Peas - 40g
Peanut Butter - 20ml
Cabbage - 100g
Julienne Carrots - 75g
Spring Onion - 1
Green Leaves - 20g
OH MY, MY, MARINADE!
Place the Thai tofu marinade in a shallow bowl and mix in ½ of the lime zest and ½ of the grated ginger. Pat the tofu dry with paper towel and cut into cubes. Place in the bowl and toss to coat. Set aside to marinate for 10-15 minutes. Place a nonstick pan over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
BUBBLE UP THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Once simmering, cook for 15-20 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Toss through the peas, cover with a lid, and allow to stand off the heat for at least 5 minutes.
TOFU-RIFIC!
When the tofu has finished marinating, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the tofu for 3-4 minutes per side, reserving the marinade in the bowl. On completion, it should be crispy and golden, so make sure to fry it on all sides! Remove from the pan and set aside to drain on some paper towel. Place the peanut butter in a small bowl and gradually whisk in the reserved marinade in 5ml increments until drizzling consistency. Set aside for serving.
TOSS IT ALL TOGETHER
When the quinoa and peas are ready, transfer to a salad bowl with the sliced cabbage, julienne carrot, and white spring onion slices. Add in the lime juice to taste, the remaining zest and ginger, and some seasoning. Gently toss for a full minute until evenly distributed.
GET READY FOR DINNER
Dish up a pile of tantalising Thai salad and side with the rinsed leaves. Top with the fried tofu and drizzle over the peanut sauce. Finish with sprinkles of chopped, toasted peanuts, green spring onion slices, and any remaining lime wedges. Serve any remaining marinade on the side for extra sauce if you’d like. What a breeze!
Thai Tofu Marinade - 200ml
Lime - 1
Fresh Ginger - 20g
Non-GMO Tofu - 220g
Peanuts - 30g
Red Quinoa - 150ml
Peas - 80g
Peanut Butter - 40ml
Cabbage - 200g
Julienne Carrots - 150g
Spring Onions - 2
Green Leaves - 40g
OH MY, MY, MARINADE!
Place the Thai tofu marinade in a large shallow bowl and mix in ½ of the lime zest and ½ of the grated ginger. Pat the tofu dry with paper towel and cut into cubes. Place in the bowl and toss to coat. Set aside to marinate for 10-15 minutes. Place a large, nonstick pan over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
BUBBLE UP THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 600ml of salted water and place over a medium-high heat. Once simmering, cook for 15-20 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Toss through the peas, cover with a lid, and allow to stand off the heat for at least 5 minutes.
TOFU-RIFIC!
When the tofu has finished marinating, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the tofu for 3-4 minutes per side, reserving the marinade in the bowl. On completion, it should be crispy and golden, so make sure to fry it on all sides! For the best results, you’ll need to do this step in batches to avoid overcrowding. Remove from the pan and set aside to drain on some paper towel. Place the peanut butter in a small bowl and gradually whisk in the reserved marinade in 5ml increments until drizzling consistency. Set aside for serving.
TOSS IT ALL TOGETHER
When the quinoa and peas are ready, transfer to a salad bowl with the sliced cabbage, julienne carrot, and white spring onion slices. Add in the lime juice to taste, the remaining zest and ginger, and some seasoning. Gently toss for a full minute until evenly distributed.
GET READY FOR DINNER
Dish up a pile of tantalising Thai salad and side with the rinsed leaves. Top with the fried tofu and drizzle over the peanut sauce. Finish with sprinkles of chopped, toasted peanuts, green spring onion slices, and any remaining lime wedges. Serve any remaining marinade on the side for extra sauce if you’d like. What a breeze!
Thai Tofu Marinade - 285ml
Limes - 2
Fresh Ginger - 30g
Non-GMO Tofu - 330g
Peanuts - 45g
Red Quinoa - 225ml
Peas - 120g
Peanut Butter - 60ml
Cabbage - 300g
Julienne Carrots - 225g
Spring Onions - 3
Green Leaves - 60g
OH MY, MY, MARINADE!
Place the Thai tofu marinade in a large shallow bowl and mix in ½ of the lime zest and ½ of the grated ginger. Pat the tofu dry with paper towel and cut into cubes. Place in the bowl and toss to coat. Set aside to marinate for 10-15 minutes. Place a large, nonstick pan over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
BUBBLE UP THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 800ml of salted water and place over a medium-high heat. Once simmering, cook for 15-20 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Toss through the peas, cover with a lid, and allow to stand off the heat for at least 5 minutes.
TOFU-RIFIC!
When the tofu has finished marinating, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the tofu for 3-4 minutes per side, reserving the marinade in the bowl. On completion, it should be crispy and golden, so make sure to fry it on all sides! For the best results, you’ll need to do this step in batches to avoid overcrowding. Remove from the pan and set aside to drain on some paper towel. Place the peanut butter in a small bowl and gradually whisk in the reserved marinade in 5ml increments until drizzling consistency. Set aside for serving.
TOSS IT ALL TOGETHER
When the quinoa and peas are ready, transfer to a salad bowl with the sliced cabbage, julienne carrot, and white spring onion slices. Add in the lime juice to taste, the remaining zest and ginger, and some seasoning. Gently toss for a full minute until evenly distributed.
GET READY FOR DINNER
Dish up a pile of tantalising Thai salad and side with the rinsed leaves. Top with the fried tofu and drizzle over the peanut sauce. Finish with sprinkles of chopped, toasted peanuts, green spring onion slices, and any remaining lime wedges. Serve any remaining marinade on the side for extra sauce if you’d like. What a breeze!
Thai Tofu Marinade - 415ml
Limes - 2
Fresh Ginger - 40g
Non-GMO Tofu - 440g
Peanuts - 60g
Red Quinoa - 300ml
Peas - 160g
Peanut Butter - 80ml
Cabbage - 400g
Julienne Carrot - 300g
Spring Onions - 4
Green Leaves - 80g
Woolies Products in this dish
