Thai Peanut Recipe
With your choice of grilled chicken or marinated tofu, tuscan baby greens, romaine, thai peanut vinaigrette, daikon + bell pepper slaw, crispy tortillas, farkay noodles + crushed peanuts
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Ingredients
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General
Protein - Grilled Chicken (optional)
Protein - Marinated Tofu (optional)
Thai Peanut Vinaigrette
Daikon + Bell Pepper Slaw
Method
Marinate the Tofu
- 1
- 2
Cut extra-firm tofu into cubes and gently press them to remove excess moisture using a clean towel.
- 3
Place the tofu cubes in the marinade, cover, and refrigerate for at least 30 minutes to allow the flavors to absorb.
Cook the Protein
- 4
Grill Chicken or Cook Tofu
If using chicken, season with salt and pepper and grill both sides over medium heat until cooked through (internal temperature of 165°F). Slice into strips when cooled slightly.
- 5
If using marinated tofu, either pan-fry in a bit of oil over medium heat until golden on each side or bake in a preheated oven at 400°F for 20 minutes, flipping halfway through.
Prepare the Slaw
- 6
Thinly slice daikon and bell pepper into matchsticks and mix together in a bowl.
- 7
Toss with a light dressing of rice vinegar, a pinch of sugar, and a touch of sesame oil. Let it sit while preparing the rest of the salad.
Assemble the Salad
- 8
In a large mixing bowl, combine Tuscan baby greens and chopped romaine lettuce.
- 9
Add the cooked chicken or tofu, daikon and bell pepper slaw, cooked and cooled farkay noodles, crispy tortilla strips, and crushed peanuts.
- 10
Drizzle with Thai peanut vinaigrette and toss everything gently until well combined.
Serve
- 11
Divide the salad into serving bowls and garnish with additional crushed peanuts and a drizzle of Thai peanut vinaigrette, if desired.