Bang Bang Tofu Salad
Tofu is drizzled with bang bang sauce and fresh chopped scallions for an easy, light and refreshing summer dish that doesn't require any cooking.
Ingredients
- 14 oz block silken tofu, drained
- 1 tbsp sweet chili sauce, (see note)
- 1 tsp sriracha sauce
- 2 tbsp light/low fat mayonnaise, (see note)
- 1/2 tbsp honey
- 2 tbsp chopped green scallions
Instructions
- Slice tofu into 1-inch cubes. Drain any excess water that appears from cutting.
- In a small bowl, add chili sauce, sriracha, mayonnaise, and honey. Mix with a whisk until smooth. Drizzle sauce over tofu. Sprinkle scallions across top. Serve chilled or room temperature.
Notes
- I bought my sweet chili sauce at an Asian grocery store, which you can see in this post. If you want a smoother consistency buy a sauce without chili seeds, but ones with the seeds work, as well.
- For a lighter sauce, swap out half of the mayo for nonfat plain Greek yogurt.
Serving: 0.33of recipe, Calories: 63kcal, Carbohydrates: 4.9g, Protein: 1.9g, Fat: 3.2g, Saturated Fat: 0.5g, Sodium: 154.4mg, Fiber: 0.2g, Sugar: 5.3g, NET CARBS: 5
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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