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    Spicy Thai Salad with Coconut and Crispy Tofu

    clock-icon25 minutes
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    Pixicook editorial team

    A vibrant, refreshing Thai salad featuring crispy tofu and a zesty dressing, perfect for a light lunch or dinner.

    Ingredients for Spicy Thai Salad with Coconut and Crispy Tofu

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Firm Tofu, pressed and sliced

    0 oz

    Substitute chevron-down

    Shallots, thinly sliced

    0 oz

    Substitute chevron-down

    Soy Sauce

    tablespoons

    Substitute chevron-down

    Asian Fish Sauce

    tablespoons

    Substitute chevron-down

    Light brown sugar

    tablespoons

    Substitute chevron-down

    Fresh Ginger, grated

    tablespoons

    Substitute chevron-down

    Limes, zested and juiced

    each

    Substitute chevron-down

    Garlic Clove, grated or minced

    each

    Substitute chevron-down

    Serrano Chile, seeded and thinly sliced

    each

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Peanut Oil

    tablespoons

    Substitute chevron-down

    Cornstarch

    cups

    Substitute chevron-down

    Unsweetened Coconut Flakes, toasted

    cups

    Substitute chevron-down

    Napa Or Regular Cabbage, thinly sliced

    cups

    Substitute chevron-down

    Kirby cucumbers, thinly sliced

    cups

    Substitute chevron-down

    Bell Pepper, thinly sliced

    cups

    Substitute chevron-down

    Scallions, thinly sliced

    cups

    Substitute chevron-down

    Cilantro

    cups

    Substitute chevron-down

    Mint

    cups

    Substitute chevron-down

    Fresh Basil Leaves

    cups

    Substitute chevron-down

    Roasted, Unsalted Peanuts, chopped

    cups

    Substitute chevron-down

    How to Make Spicy Thai Salad with Coconut and Crispy Tofu

    1. Prepare the Tofu

    Slice the tofu into manageable pieces and lay them out on a baking sheet lined with paper towels. Press them gently with more paper towels to remove excess moisture.

    2. Make the Dressing

    Whisk together the shallots, soy sauce, fish sauce, light brown sugar, grated ginger, lime zest and juice, garlic, serrano chile, and ¼ teaspoon kosher salt in a small bowl. Stir in 3 tablespoons of peanut oil until well combined.

    3. Coat Tofu in Cornstarch

    Place the cornstarch in a small bowl and coat the pressed tofu pieces thoroughly.

    4. Toast the Coconut

    Toast the coconut flakes in a skillet over medium heat until golden, about 5 minutes.

    5. Fry the Tofu

    Heat the remaining ¼ cup of peanut oil in a skillet over medium-high heat. Fry the coated tofu until golden on both sides, about 4 to 5 minutes per side. Let it drain on paper towels.

    6. Assemble the Salad

    In a large bowl, combine the sliced cabbage, cucumbers, red bell peppers, and scallions. Add the crispy tofu, pour over the dressing, and toss gently. Add the fresh cilantro, mint, and basil leaves along with the chopped peanuts and toasted coconut. Toss again lightly, and taste to adjust the seasoning with more salt if needed.

    Pitfalls and tips

    Press the Tofu

    Before cooking, ensure your tofu is well-pressed to remove excess moisture for a crispy exterior.

    Balance the Flavors

    Taste and adjust your Thai dressing to balance sweet, sour, salty, and spicy.

    Cornstarch Coating

    Dust tofu with cornstarch before frying for a crispier texture.

    Toasting Coconut

    Toast coconut shreds in a dry skillet until golden brown.

    Marinate for Flavor

    Briefly marinate the tofu in soy sauce, lime juice, and sesame oil before frying.


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