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Asian Recipes
Peanut & Kaffir Lime Tofu Salad

Peanut & Kaffir Lime Tofu Salad

with Coconut Dressing

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This heavenly tofu salad with coconut dressing will allow you to recreate an idyllic, balmy evening in the heart of Southeast Asia. We’ve used aromatic kaffir lime leaves to conjure up a perfectly fragrant dish - you’ll be transported from your kitchen to the tropics with their zesty flavour and fresh aroma.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time25 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 clove


2 leaves

kaffir lime leaves

1 packet

coconut milk

1 tub

peanut butter


1 unit


1 unit


1 unit

long red chilli

1 unit


1 packet

Malaysian tofu

(ContainsPeanuts, Gluten, SoyMay be presentSesame)

1 bag

shredded cabbage mix

Not included in your delivery

olive oil

2 tsp

soy sauce

(ContainsGluten, Soy)

2 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2310 kJ
Fat36.9 g
of which saturates14.9 g
Carbohydrate24.5 g
of which sugars18.7 g
Protein26.4 g
Sodium754 mg
The average adult daily energy intake is 8700 kJ
Instructionsarrow up iconarrow up icon
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Finely chop the garlic (or use a garlic press). Remove the centre veins, then very thinly slice the kaffir lime leaves.TIP: Kaffir lime leaves have a fibrous texture, so you want to cut them very thinly! Heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the garlic and kaffir lime leaves and cook until fragrant, 1 minute. Add the coconut milk, peanut butter, soy sauce and brown sugar. Bring to the boil and stir to combine. Reduce the heat to medium and simmer, stirring often, until thickened, 3-4 minutes. Set aside to cool slightly.


While the dressing is simmering, grate the carrot (unpeeled). Roughly chop the cucumber. Thinly slice the long red chilli (if using). Slice the lime into wedges. Cut the Malaysian tofu into 1cm pieces.


To a large bowl, add the carrot, cucumber and shredded cabbage mix.


In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the tofu and cook, tossing, until browned and warmed through, 4 minutes.


Drizzle the coconut dressing over the salad, season with salt and pepper and a good squeeze of lime juice. Toss to coat.


Divide the salad between bowls. Top with the tofu and serve with the remaining lime wedges. Garnish with the chilli (if using).