Description
Thai green papaya salad with tofu. A light, refreshing one bowl meal ready in 20 minutes!
Ingredients
Units
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For the Tofu
- 1 tablespoon neutral flavor oil (such as avocado, grapeseed or sunflower)
- 16 oz extra firm high protein tofu, diced small
- 2 tsp soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ginger powder
For the Salad
- 1lb green papaya, seeded and shredded ( about 4 cups). See note 1 on how to cut green papaya.
- 2 cups shredded carrots
- 1 cup diced cucumbers
- 1/2 pint grape tomatoes, sliced in half
- 1/4 cup shelled peanuts
- 1 bunch cilantro leaves (optional)
- Peanut Sauce, homemade (click HERE for the recipe) or store-bought
Instructions
- Heat the oil in a large skillet over high heat
- Combine the diced tofu and soy sauce in a large bowl and toss well. Add garlic, onion and ginger powders and toss again to coat
- Reduce the heat to medium, add the tofu to the skillet and cook for 1 minute. Toss well and cook for an additional 3-4 minutes, or until all sides are golden
- To assemble the salad, combine the cooked tofu with the shredded green papaya, carrots, cucumbers and tomatoes. Add the peanut sauce and toss well
- Top with peanuts and cilantro leaves before serving
Notes
- How to cut, seed, and shred a green papaya: Cut the papaya in half lengthwise. Remove and discard the seeds. Peel it using a vegetable peeler. Shred it using a food processor or by hand, using a box grater (using a food processor will make your job much easier!)
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Entree
- Method: Raw
- Cuisine: Thai Vegan
Nutrition
- Serving Size: 1/6 dish
- Calories: 206
- Sugar: 15
- Sodium: 96
- Fat: 9
- Saturated Fat: 1.3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 10
- Cholesterol: 0