Charred Peanut‑Lime Tofu with Vietnamese “Steakhouse” Salad
A bright savory Vietnamese inspired tofu dish featuring charred peanut-lime tofu served over a crisp steakhouse-style salad with herbs cucumbers and a black pepper vinaigrette. The tofu is tangy nutty and caramelized while the salad stays fresh crunchy and aromatic.
Equipment
- Large skillet
- Mixing bowl
- Cutting board & knife
- Whisk
Ingredients
Tofu Ingredients
- 14 ounces firm tofu pressed and cut into cubes
- 1 tablespoon neutral oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Peanut-Lime Sauce Ingredients
- 1/4 cup creamy peanut butter
- 1 tablespoon soy sauce or fish sauce
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey or sugar
- 1 clove garlic minced
- 1/4 teaspoon chili flakes optional
- 3 to 5 tablespoons warm water to thin
Black Pepper Vinaigrette Ingredients
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon neutral oil
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 clove garlic minced
Salad Ingredients
- 4 cups mixed greens or lettuce
- 1 cup sliced cucumbers
- 1/2 cup thinly sliced red onion or pickled shallots
- 1/2 cup fresh herbs cilantro mint or basil
- Optional cherry tomatoes or shredded carrots
Instructions
- Season tofu with salt and black pepper. Heat neutral oil in a skillet over medium-high heat and sear tofu on all sides until charred and golden.
- Whisk together peanut butter soy sauce lime juice rice vinegar honey garlic chili flakes and warm water until smooth and pourable.
- Add the sauce to the skillet with the tofu and cook briefly until the tofu is coated and lightly caramelized.
- Whisk together lime juice soy sauce neutral oil sugar black pepper and garlic to make the vinaigrette.
- Assemble salad with greens cucumbers onions herbs and optional vegetables.
- Top with charred peanut-lime tofu.
- Drizzle with black pepper vinaigrette before serving.