Thai Green Papaya Salad with Tofu

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A refreshing Thai salad with crisp green papaya, tofu, and a spicy peanut dressing. This thai-inspired vegan (gluten-free) ready in about 15 minutes pairs green papaya, tofu, peanuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 green papaya
• 200g tofu
• 3 tbsp peanuts
• 2 tbsp lime juice
• 1 tbsp chili paste
• 1 cup cabbage

Instructions

1. Step 1: Wash and peel the green papaya, then shred it into fine, matchstick-like pieces using a box grater. Set aside in a large mixing bowl. Tip: Avoid over-shredding — the texture should be crisp, not mushy.
2. Step 2: Core and shred the cabbage into thin, uniform strips using the same grater. Add to the bowl with the papaya. Tip: For a crunchier salad, use a finer grater setting for the cabbage.
3. Step 3: Press the tofu firmly to remove excess moisture, then cut it into 1-inch cubes. Set aside on a plate. Tip: Pressing the tofu ensures it absorbs the dressing better and holds its structure when tossed.
4. Step 4: In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp chili paste, and a pinch of salt until well combined. Taste and adjust the seasoning, adding more lime juice or chili paste if desired.
5. Step 5: Add the tofu cubes to the bowl with the shredded papaya and cabbage. Pour half of the dressing over the mixture and toss gently with a spatula until the vegetables and tofu are evenly coated.
6. Step 6: Let the salad sit at room temperature for 10 minutes to allow the flavors to meld. Afterward, stir in the remaining dressing and toss again until the tofu is lightly glazed and the vegetables are evenly moistened.
7. Step 7: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to deepen and the tofu to absorb more of the dressing.
8. Step 8: Just before serving, stir in 3 tbsp crushed peanuts and toss lightly to distribute them evenly. Serve chilled, garnished with additional peanuts if desired. Tip: Add the peanuts at the end to maintain their crunch.