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Crunchy Tofu Thai Salad


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Crunchy Tofu Thai Salad


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Crunchy Tofu Thai Salad

For a warm salad, place tofu and dressing in a sealable plastic bag or container with a tight lid. Marinate for a minimum of 4 hours, then drain, reserving dressing. Sauté tofu in 2 tablespoons toasted sesame oil until warm and slightly crisp. Toss with greens and reserved dressing just before serving.


  • Prep Time : 9 min min
  • Ready Time : 9 min


6 - 8 servings


  • 1 (8-ounce) package mixed field greens
  • 1/2 cup chow mein noodles
  • 1/2 cup slivered almonds
  • 1 (14-ounce) package extra firm tofu, cut into bite-size pieces
  • For dressing:
  • 3/4 teaspoon hot pepper sesame oil
  • 2 tablespoons plain sesame oil
  • 1/2 cup peanut butter
  • 1/4 cup soy sauce
  • 1 tablespoon red wine vinegar
  • 3 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1-1/2 teaspoon prepared minced garlic
  • 1 teaspoon ground ginger (or 2 teaspoons fresh grated ginger)
  • 1/2 teaspoon salt



  1. Place the field greens, noodles and almonds in a large salad bowl. Set aside.
  2. Place all dressing ingredients in a mini food processor or blender. Process until smooth. Pour into a medium bowl.
  3. Add tofu to dressing and toss well to coat.
  4. Spoon tofu and dressing over greens. Toss and serve.

Contributed by: Quick & Kosher, JAMIE GELLER

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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