Sweet Chili Tofu Salad Recipe


  • 1 (14-oz.) pkg. extra-firm tofu, drained
  • ⅓ cup sweet chili sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • ½ teaspoons grated peeled ginger
  • 2 garlic cloves, grated
  • 2 cups broccoli florets
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 2½ tablespoons dark sesame oil, divided
  • 2 heads baby bok choy, quartered lengthwise
  • 1 cup vertically sliced red onion
  • 2 tablespoons chopped fresh cilantro
Sweet Chili Tofu Salad Recipe


  1. Cut tofu in half horizontally; place halves on a paper towel-lined plate. Top with more paper towels and a plate; let stand 15 minutes. Cut tofu into ¾-inch cubes.
  2. Steam broccoli and bok choy about 5-7 minutes, until crisp tender. You can use a microwave steamer with a little water or do this on the stove-top using a steamer basket.
  3. Combine flour and cornstarch in a bowl. Dredge tofu in flour mixture, shaking off excess. Heat a large non-stick skillet to medium heat. Add 1 tablespoon oil and cook tofu, turning until all sides are browned. Remove cooked tofu from pan. Add remaining 1½ teaspoons oil and onion to pan; cook 4 minutes. Return tofu to pan and cook another minute. Stir together
  4. Combine chili sauce, vinegar, soy sauce, ginger, and garlic in a bowl. Pour over top of tofu onion mixture and cook 2-3 minutes over medium heat.
  5. Serve tofu mixture over broccoli and bok choy.

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