CALORIES: 322
PREP: 10 minutes
COOK: 10 minutes
Dairy-Free, Pescatarian, Gluten-Free, Egg-Free
This yummy dinner-worth salad is inspired by a classic Malaysian dish and is absolutely bursting with bright flavors! It is loaded with fresh crunchy veggies, sweet pineapple and mango, and protein-packed crispy tofu! Enjoy!
1 tbsp | vegetable oil |
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12 oz | extra-firm tofu, cut into 3/4 inch cubes |
1 | lime, zest and juice |
2 tbsp | fish sauce |
2 tbsp | tamarind paste |
1 tbsp | agave syrup |
1 tsp | sambal oelek (optional) |
1 tsp | grated fresh ginger |
3 cups | baby spinach |
1 cup | shredded red cabbage |
1/2 | English cucumber, diced |
1 cup | diced pineapple |
1 | mango, diced |
1 tbsp | chopped fresh mint |
1/4 cup | chopped peanuts |
Salt and pepper to taste |
In a skillet, heat the oil over medium-high heat. Add the tofu and season it with salt and pepper to taste. Cook, stirring occasionally until the tofu is golden on all sides, 8 to 10 minutes. Once cooked, remove the tofu from the heat and set it aside to cool slightly.
In a small bowl, whisk together the lime zest, juice, fish sauce, tamarind paste, coconut sugar, sambal, and ginger. Set it aside.
Arrange the spinach, red cabbage, cucumber, pineapple and mango in a serving dish. Top with the mint and peanuts.
Pour the dressing over the salad just before serving or store, undressed, in the refrigerator for up to 3 days.
Per serving | |
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Calories (kcal) | 322 |
Total Fat (g) | 15 |
Saturated fat (g) | 2 |
Trans fat (g) | 0 |
Cholesterol (mg) | 0 |
Sodium (mg) | 893 |
Total Carbohydrate (g) | 35 |
Dietary Fiber (g) | 6 |
Total Sugars (g) | 23 |
Added Sugars (g) | 4 |
Protein (g) | 20 |
Vitamin D (mg) | 0 |
Calcium (mg) | 230 |
Iron (mg) | 4 |
Potassium (mg) | 511 |
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