Thai Chopped Tofu & Dumpling Salad with Almond Butter Dressing


All the traditional flavors you crave in a traditional Thai chopped salad with an almond butter & coconut milk dressing that is tastier and healthier than the classic peanut butter version. The recipe is also easily adapted for vegans by swapping out a couple ingredients

YIELD: 4-6 servings
For Salad:
1 Red Bell Pepper, slices into thin strips ( Sliced into thin strips )
1/2 package Shredded Carrots
1 cup Shelled Edamame
1 package Shredded Cabbage
1/2 cup Cilantro ( Chopped )
2 Green Onions ( Sliced )
1/4 cup Roasted Cashews or Almonds ( Chopped )
1/2 Package Vegetable Dumplings ( Baked and cooled per instructions below )
1/4 cup Toasted shredded coconut ( Optional. Or use Roasted Coconut Chips )
For Crispy Sesame Tofu:
1 package Extra Firm Tofu ( Drained and pressed per instructions below )
2 tbsp. Soy Sauce or Liquid Amino
2 tbsp. Honey or Brown Sugar ( Or can also be substituted with Agave )
1 tbsp. Toasted Sesame Oil
1 tsp. Asian Chili Garlic Sauce ( I like Sriracha )
1-2 tbsp. Sesame Seeds
For Almond Coconut Dressing:
1 tbsp. Soy Sauce or Liquid Amino
1 tbsp. Honey or Brown Sugar
2-3 Garlic Cloves ( Crushed or Diced )
1 1 inch Piece Fresh Ginger ( Grated or Diced )
1/2 tsp. Salt
1 tsp. Chili Garlic Sauce ( I like Sriracha )
1/3 cup Light Coconut Milk ( Or use more if desired to thin almond dressing )
1/4 Cup Almond Butter

  • Preheat oven to 400 degrees.
  • Wrap the tofu block in a kitchen towel and set a heavy pan lid on top. Let sit for 10 minutes.
  • After the 10 minutes, remove tofu from...

See the full directions on my site


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Pumpkin Pie Cake Recipe


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