Tofu Salad with Snake Beans and Peanut Butter Dressing
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5 from 5 votes

Tofu Salad with Snake Beans and Peanut Butter Dressing

This Tofu Salad Is Our Variation of The Traditional Gado Gado. Stirred Through with Our Homemade Peanut Butter Dressing, This Salad Is Great to Have on Its Own.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Salad
Cuisine: Asian
Keyword: Budget, Cooked Salad, Hearty
Dietary: Dairy Free, Vegan, Vegetarian
Food Group: Nuts, Vegetables
Servings: 4
Calories: 459.44kcal
Author: Amy Chung



  • 12 tofu puffs
  • 10 snake beans
  • 2 eggs
  • 1 potato
  • ½ cucumber, Lebanese
  • 2 tbsp peanuts, crushed
  • pepper, to taste


  • ¼ cup peanut butter, smooth
  • 3 tbsp water
  • 2 tsp soy sauce
  • 1 tsp maple syrup
  • 1 tsp sugar
  • ¼ tsp chilli flakes
  • 1 garlic clove, grated
  • ½ inch ginger, grated
  • ½ lime, juiced
  • salt, to taste



  • Cut the tofu puffs in half.
  • Cut the snake beans in lengths of about 6 cm (just under 2.5 inches).
  • Place into a pot of boiling water with a pinch of salt for 2 mins. Drain and run under cold water. Pat dry and set aside.
  • Boil eggs for 8 minutes so they are hard boiled. Peel the eggs and cut into 6 wedges.
  • Peel the potato and dice into cubes of about 1 cm (just under half an inch). Boil for 10 minutes. Drain and run under cold water. Set aside.
  • Peel the cucumber. Cut the cucumber about 1cm (just under half an inch) in width and then cut them in half.
  • Toast the crushed peanuts in a pan for 1 minute.


  • In a small mixing bowl, add peanut butter, soy sauce, maple syrup, sugar, garlic, ginger, lime, chilli flakes and salt.
  • Mix the ingredients together and add the water 1 tbsp at a time until you get a creamy consistency that you can pour over the salad.


  • Once all the preparation has been completed and the dressing is made, toast the tofu puffs. Line the oven tray with baking paper. Lay the tofu puffs on the tray. Place in the oven for 2 minutes at 180°C or 350°F.
  • In a large mixing bowl, add the toasted tofu puffs, snake beans, potato, cucumber, and peanut butter dressing. Mix well.
  • Lay half the salad on your serving plate. Gently place half the eggs on and around the salad. Place the rest of the mixed salad on top. Place the remaining eggs on and around the salad.
  • Sprinkle the toasted crushed peanuts all over the dressed salad.
  • Season with pepper to taste.


  • Any firm tofu can be used for this salad. You just won’t be able to have that warm, toasted ingredient to add from the oven.
  • You can use crunchy peanut butter if that’s your preference. May have to add more water to thin it out. As you’re adding the water a tbsp at a time, do so until you get the creamy texture desired.
  • Snake beans can of course be substituted with normal green beans or even yellow beans.
  • For a gluten free salad, ensure peanut butter and maple syrup are gluten free versions. Substitute soy sauce with tamari.
  • For a nut free version, substitute peanut butter with tahini.
  • If you would like to eat this salad as a meal with nothing else, double the recipe to create 4 serves. Otherwise, this is enough for a side as it’s very filling.


Calories: 459.44kcal | Carbohydrates: 64.14g | Protein: 25.95g | Fat: 12.86g | Saturated Fat: 2.79g | Cholesterol: 81.84mg | Sodium: 289.13mg | Potassium: 443.13mg | Fiber: 7.85g | Sugar: 11.14g | Vitamin A: 182.86IU | Vitamin C: 23.49mg | Calcium: 183.54mg | Iron: 6.85mg
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