Kellie’s Peanut/Lime/Chilli Tofu Salad


  • 100g organic firm tofu- cut into strips
  • 1 tsp lime juice
  • 1 tsp honey
  • 2 tsp salt-reduced soy sauce 
  • 1 tsp vinegar 
  • 1 tsp crushed garlic
  • 1 tsp minced ginger 
  • 2 Tbsp sweet chilli sauce 
  • 1 tsp peanut oil 
  • Small handful (about 1/4 cup) dry-roasted peanuts 
  • Handful baby spinach, chopped
  • About 3/4 cup ready-chopped coleslaw vegetable mix (I buy this from the supermarket, it’s a mix of carrot, cabbage and onions)  
  • Green capsicum 
  • 100g chickpeas 
  • Any extra vegetables you wish to add- I’ve added tomato and avocado, any vegetables are delicious with the dressing :)


1. Prepare dressing/sauce by combining lime, honey, soy sauce, vinegar, garlic, ginger, and sweet chilli sauce in a small bowl. If you like you’re dishes extra hot, you may wish to add a bit of extra crushed chilli. 

2. Prepare tofu using the ‘dry-fry’ method. This involved frying the tofu in a non-stick pan (without oil) which removes moisture, allowing the tofu to absorb more of the marinate. Place tofu in a non-stick pan over LOW HEAT, and cook until moisture begins to sizzle out of the tofu (You’re not looking brown/cook the tofu, just heating it to remove moisture).  See this article for more information on preparing tofu using the dry-fry and marinate method. 

3. Remove tofu from heat and add to marinate. Stir to coat tofu completely. Set side for a minimum of 1-2 hours. 

4. Meanwhile, chop and prepare all vegetables. Toss in a large bowl, and top with peanuts. Remove tofu from marinate, reserving left-over sauce to use as a salad dressing. Drizzle dressing over salad and toss to coat. 

5. Heat oil in a small non-stick pan. Add tofu and cook over low-medium heat until tofu is crispy and golden. Remove from heat. Top salad with tofu pieces and serve.