The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Asian Green Tofu Salad with Peanut Dressing
A colourful salad beaming with goodness. Roasted sweet potatoes and crunchy pak choi. A creamy peanut dressing with tamari, ginger and garlic paste and rice wine vinegar. Cooling avocado to balance out fiery sliced chilli. A sprinkle of sesame seeds for crunch and nuttiness.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 200g sugar snap peas
- 1 unwaxed lime
- 1 chilli
- 1 avocado
- 60g original roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 tbsp maple syrup
- 2 tsp black sesame seeds (Sesame)
- 2 sweet potato
- 1 tbsp rice wine vinegar
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 pak choi
Nutritional Information
Calories: 627
Protein: 32g
Carbs: 51g
Fat: 33g
Asian Green Tofu Salad with Peanut Dressing
A colourful salad beaming with goodness. Roasted sweet potatoes and crunchy pak choi. A creamy peanut dressing with tamari, ginger and garlic paste and rice wine vinegar. Cooling avocado to balance out fiery sliced chilli. A sprinkle of sesame seeds for crunch and nuttiness.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the sweet potato into wedges. Place onto a lined baking tray and toss 1 tsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and golden. Once cooked, leave to cool (optional).
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Heat a large frying pan with 1/2 tbsp oil on medium heat. Add the tofu and cook for 8-10 mins, turning occasionally, until crisp and golden. Season with sea salt and black pepper. Remove and set aside to cool slightly.
- Make the dressing; finely dice half the chilli (remove the seeds for less heat) and finely slice the remaining. Zest and halve the lime. In a large mixing bowl, mix the peanut butter in with 2 tbsp hot water, until smooth. Stir in the ginger and garlic paste, maple syrup, diced chilli (to taste), vinegar, tamari and juice from the lime.
- Trim the pak choi and separate the leaves. Halve and thinly slice the stem and roughly chop the leaves. Thinly slice the sugar snaps at an angle. Dice the avocado into 2cm cubes. Transfer the prepped ingredients into the bowl with the dressing and toss to coat.
- Once ready to serve, toss the tofu and sweet potato into the salad then serve into bowls. Sprinkle with sesame seeds to garnish.
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