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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R120.47
for 4 servings · R30.12 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
-
Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
-
Peanuts needs 60 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 8% of packR7.20
-
Julienne Carrot needs 300 gBulk Large Carrots 3 kg 3 kg at R49.99 · 10% of packR5.00
-
Peanut Butter needs 80 mlPeanut Butter and Oat Energy Bar 40 g R12.99 · whole pack (size can't be divided)R12.99
-
Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
-
Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
Not in the Woolies basket — source these elsewhere:
- Red Quinoa
- Thai Tofu Marinade
- Non-GMO Tofu
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Tossed Thai Salad?
The preparation time for Tossed Thai Salad with soy-marinated tofu & red quinoa is between 20 and 35 minutes.
What is the total time required to make Tossed Thai Salad with soy-marinated tofu & red quinoa?
The total time required to make Tossed Thai Salad with soy-marinated tofu & red quinoa is between 30 and 45 minutes.
How many servings does Tossed Thai Salad provide?
4 servings
What are the main ingredients in Tossed Thai Salad?
Cabbage, Carrot, Ginger, Green Leaves, Lime, Non-GMO Tofu, Pea, Peanut Butter, Peanuts, Red Quinoa, Spring Onion, Thai Tofu Marinade
What is the nutritional information of Tossed Thai Salad?
Calories: 919, Carbs: 108 grams, Fat: grams, Protein: 35.5 grams, Sugar: 43.9 grams, Salt: 1337 grams
How do I prepare Tossed Thai Salad?
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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Tossed Thai Salad?
Cabbage, Carrot, Ginger, Green Leaves, Lime, Non-GMO Tofu, Pea, Peanut Butter, Peanuts, Red Quinoa, Spring Onion, Thai Tofu Marinade
How many calories does Tossed Thai Salad have?
919 calories
How much fat content does Tossed Thai Salad have?
grams