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Sesame tofu salad with satay dressing

Sesame tofu salad with satay dressing is a vibrant vegan salad that is perfect for lunch or dinner. Crunchy veggies, crispy tofu and a spicy satay dressing.

Meal Type Dinner, Lunch, Salad
Cuisine Southeast Asia-Inspired
Keyword Dairy-Free, Tofu salad, Vegan, Vegetarian
Marinate tofu 30 minutes
Total Time 20 minutes
Servings 4 people
Author Veg Coast Cook


Sesame tofu

  • 2 tbsp soy sauce reduced salt
  • 1 garlic clove peeled & crushed
  • 20 g fresh ginger finely grated
  • 250 g firm tofu cut into cubes
  • 40 g sesame seeds
  • 2 tsp peanut oil

Satay dressing

  • 3 tbsp peanut butter
  • 200 ml light coconut milk
  • 2 tbsp fresh lime juice
  • 1 small red chilli stalk removed, deseeded & finely chopped

Salad vegetables

  • 200 g zucchini spiralized or shredded
  • 150 g carrot spiralized or shredded
  • 50 g red capsicum stalk removed, deseeded & sliced
  • 50 g green capsicum stalk removed, deseeded & sliced
  • 30 g spring onion roots & top removed, sliced diagonally
  • 100 g red cabbage roughly chopped
  • 100 g sweetcorn kernels


  • Lime zest
  • Fresh coriander leaves


  1. In a medium-sized bowl, mix soy sauce, garlic and ginger together with a fork. Add tofu and mix until evenly coated with marinade. Cover bowl and marinate in fridge for 30 minutes.

  2. Once marinated, drain tofu through a sieve with a bowl beneath it. Reserve marinade liquid for later.
  3. Transfer drained tofu to a large bowl and sprinkle in sesame seeds. Mix until tofu is evenly coated with sesame seeds.
  4. Heat peanut oil in a large non-stick frying pan on a medium heat. Make sure you don’t heat the oil up too high as the sesame seeds will spit when you add them. Add sesame-coated tofu and fry for 5 minutes (turning the tofu to fry all sides). Remove frying pan from heat.

  5. Satay dressing: using a food processor or stick blender, mix together the leftover marinade liquid and the satay dressing ingredients until nearly smooth.
  6. Mix cooked tofu and salad vegetables together in a large bowl.
  7. To serve using a deep soup bowl per person: pour a small amount of satay dressing into the bowl and swirl it around so it comes up the sides of the bowl. Add tofu and salad vegetables. Garnish with lime zest and coriander leaves. Mix salad with dressing just before eating. Serve cold.