inspochef
Back to Chef Mira Lin
The Chengdu-to-Cabo Smashed Snap Pea & Pickled Tofu Desk Lunch

The Chengdu-to-Cabo Smashed Snap Pea & Pickled Tofu Desk Lunch

Say goodbye to the sad desk salad! We’re taking our lunch hour on a one-way trip with this completely no-cook, high-impact crunch bowl. By quick-pickling raw extra-firm tofu and smashing sweet snap peas to soak up a fiery chili-crisp lime dressing, you get an absolute explosion of flavor with zero stove time.

Chef Mira Lin
Chef Mira Lin
Prep: 15 minutes
0
2
easy
lunchsalad
no-cookvegandesk-lunchquick-pickling+1

Save a copy to your collection for editing

Timeline

11 minutes
0m5m10m
Press Tofu
5m
Pickle Onions
3m
Raw Veg Prep
5m
Pickle Tofu
2m
Make Dressing
2m
Assemble Bowls
3m

Ingredients

  • 1 block (14 oz) extra firm tofu(drained)
  • 1/2 large red onion(thinly sliced)
  • 1/3 cup rice vinegar
  • 2 limes(juiced, divided)
  • 1 pinch salt
  • 8 oz sugar snap peas(strings removed)
  • 3 cups Napa cabbage(finely shredded)
  • 1 bunch fresh mint(roughly chopped)
  • 1 bunch fresh cilantro(roughly chopped)
  • 3 tbsp chili crisp(your favorite brand)
  • 2 tbsp soy sauce(or tamari for gluten-free)
  • 1 tbsp sesame oil(toasted)
  • 1 tbsp agave nectar(or maple syrup)
  • 1/4 cup roasted peanuts(roughly chopped)

Instructions

  1. 1

    Wrap 1 block (14 oz) extra firm tofu in a clean kitchen towel and place something heavy on top (like a cast-iron skillet). Let it press to expel excess water.

    5 min

    Tip: Don't skip this! Pressing the tofu allows it to act like a dry sponge, ready to soak up our pickling liquid.

  2. 2

    While the tofu presses, thinly slice 1/2 large red onion. In a medium bowl, combine the sliced onion, 1/3 cup rice vinegar, the juice of 1 lime, and 1 pinch salt. Massage gently with your hands to jumpstart the pickling.

    3 min

    Tip: Massaging the onions breaks down their cell walls, turning them pliable and bright pink almost instantly.

  3. 3

    Place 8 oz sugar snap peas on your cutting board—aka your departure gate—and use the flat side of a chef's knife or a heavy mug to gently smash them until they split open. Shred 3 cups Napa cabbage and roughly chop 1 bunch fresh mint and 1 bunch fresh cilantro.

    5 min

    Tip: Smashing instead of chopping creates jagged edges that trap and hold the dressing brilliantly.

  4. 4

    Unwrap the pressed tofu and cut it into 1/2-inch cubes. Toss the cubed 1 block (14 oz) extra firm tofu directly into the bowl with the pickling onions. Gently toss to coat. The raw tofu will immediately absorb the vibrant acid!

    2 min

    Tip: Raw extra-firm tofu is totally safe and delicious to eat, especially when cured in an acidic marinade like this.

  5. 5

    Grab your trusty mason jar. Add 3 tbsp chili crisp, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp agave nectar, and the juice of the remaining 1 lime. Screw the lid on tight and shake vigorously until completely emulsified.

    2 min

    Tip: If you like it extra spicy, throw a spoonful of the chili crisp sediment into the jar rather than just the oil.

  6. 6

    To assemble your lunch containers, divide the shredded cabbage and smashed snap peas evenly. Top with the quick-pickled tofu and onions (leaving the excess pickling liquid behind). Scatter the massive handfuls of mint and cilantro over the top, along with 1/4 cup roasted peanuts.

    3 min

    Tip: If taking this to work, pack the dressing in a separate mini container. Pour and shake at your desk to keep everything violently crunchy!

Chef's Notes

Welcome to your new favorite departure gate: your office desk! If you think raw tofu is boring, you haven't quick-pickled it yet. By treating the tofu almost like a ceviche, it instantly takes on a bright, zesty personality with absolutely zero cooking required. Between the violently crunchy smashed snap peas and the fiery chili-crisp dressing, prepare for your coworkers to experience serious lunch envy.

Frequently Asked Questions

How long does The Chengdu-to-Cabo Smashed Snap Pea & Pickled Tofu Desk Lunch take to make?

The Chengdu-to-Cabo Smashed Snap Pea & Pickled Tofu Desk Lunch takes about 15 minutes total. That includes 15 minutes of prep.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for The Chengdu-to-Cabo Smashed Snap Pea & Pickled Tofu Desk Lunch?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for The Chengdu-to-Cabo Smashed Snap Pea & Pickled Tofu Desk Lunch?

The main ingredients are: extra firm tofu, red onion, rice vinegar, limes, salt, sugar snap peas, Napa cabbage, fresh mint, fresh cilantro, chili crisp, soy sauce, sesame oil, agave nectar, roasted peanuts.

What type of meal is The Chengdu-to-Cabo Smashed Snap Pea & Pickled Tofu Desk Lunch?

The Chengdu-to-Cabo Smashed Snap Pea & Pickled Tofu Desk Lunch is categorized as: lunch, salad.