Asian Glazed Tofu with Papaya & Zucchini Ribbons Salad

I made this Asian Glazed Tofu with Papaya & Zucchini Ribbons Salad yesterday and ate the whole lot!


This is a yummy spring / summer salad. A healthy cooked & raw vegan fusion. All the flavours work so well together! ⁠

You can choose any protein of your choice if you are not vegan to go in here, some grilled fish or chicken would work well too.⁠

Serves 2-4.


  • 500g firm Non GMO organic tofu, cut into cubes
  • 1C cubed papaya – I leave the seeds in for a peppery hit⁠
  • 1 large zucchini, sliced thinly with a mandolin⁠
  • handful coriander, torn⁠
  • 1/4C pine nuts, toasted⁠
  • 1C snow peas, blanched⁠
  • 2 red birds eye chills, sliced⁠
  • 1T tamari⁠
  • 1T raw honey⁠
  • 1T ACV⁠
  • 1T olive oil⁠
  • 2 keffir lime leaves, sliced⁠
  • s&p⁠


To a bowl add the tofu, chilli, tamari, honey, ACV, olive oil, lime leaves, and toss to combine. Place into a fry pan, reserve some of the liquid to top as a dressing. Cook over medium to high heat until lightly golden.⁠

Transfer to a bowl and add the papaya, snow peas, coriander, pine nuts (reserve extra pine nuts for topping off salad).⁠

Toss to combine. Transfer to a plate, top with extra dressing & pine nuts, few coriander sprigs and serve.⁠


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