Go Back

Thai Tofu and Tomato Salad

Course Salad
Keyword tofu
Servings 4
Author Robin Asbell


Baked Tofu

  • 1 tablespoon neutral oil
  • 1 pound extra firm tofu drained
  • 2 tablespoons tamari
  • 1 tablespoon lime juice
  • 1 tablespoon light brown sugar


  • 1 tablespoon light brown sugar
  • 2 tablespoons lime juice
  • 2 tablespoons tamari
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon grated ginger


  • 1 romaine heart
  • 1 purple daikon
  • 1 cup yellow grape tomatoes halved
  • 1 scallion slivered
  • 1/4 cup cilantro leaves


  • Preheat the oven to 400 F. Spread the oil on a sheet pan and reserve.
    Drain the tofu and wrap in a clean kitchen towel to remove excess water. Slice the tofu into strips and place in a large bowl.
  • In a cup, mix the tamari, lime and brown sugar, and pour over the tofu, gently toss to coat. Transfer to the prepared pan and drizzle with any leftover marinade.
    Bake for 20 minutes, turn the pieces with a metal spatula, and bake for 10 minutes longer. Cool on a rack.
  • Make dressing: Combine the brown sugar, lime, tamari, Sriracha and ginger, stir well, reserve.
  • Make salads. Slice the lettuce, peel and chop the daikon, halve the tomatoes, chop scallions and tear the cilantro leaves.
    Arrange the salad in four bowls, then arrange the tofu over the salad and drizzle with dressing. Serve immediately.