Tropical Fruit Silken Tofu Salad

This is one of those recipes that looks fancy but takes no time at all.

It’s cold, creamy, colorful, and just a little bit unexpected.

If you’ve never tried silken tofu in a salad, this is the perfect place to start.

The soft tofu melts in your mouth and picks up all the sweet, citrusy, and nutty flavors from the fruits and dressing.

It’s refreshing, light, and feels like a tropical vacation in a bowl.

Why I Love This Recipe

This recipe reminds me of visiting a night market in Thailand where I tried my first chilled fruit salad with tofu. I was skeptical, but one bite and I was hooked. It’s now a go-to whenever I want something light but satisfying.

• No cooking involved—just chop and mix
• A great way to use up leftover fruit
• It’s protein-packed and naturally sweet
• Refreshing on hot days or after a spicy meal
• Everyone always asks for the recipe

Servings and Time

Makes: 4 servings
Total Time: 15 minutes

What You’ll Need

• 1 block (14 oz) silken tofu, drained and cubed
• 1 ripe mango, peeled and diced
• 1/2 cup fresh pineapple, chopped into bite-sized chunks
• 2 kiwis, peeled and sliced
• 1/4 cup roasted peanuts, crushed
• 2 tbsp fresh mint leaves, chopped
• Juice of 1 lime
• 1 tbsp honey
• 1/2 tsp toasted sesame oil
• Pinch of salt

Pro Tips

• Use extra soft tofu. Silken tofu is fragile—handle it gently when cutting and mixing.
• Chill the tofu and fruit before assembling. This makes the salad super refreshing.
• Cut the fruit in similar sizes. It helps with even distribution and looks prettier.
• Crush peanuts last minute. That way they stay nice and crunchy.
• Add mint at the very end. It wilts fast, so sprinkle it just before serving.

Tools Required

• Sharp knife
• Cutting board
• Mixing bowl
• Small whisk or fork
• Serving spoon
• Paper towels

Substitutions and Variations

• Tofu substitute: Try Greek yogurt for a tangy twist
• Nut-free: Skip peanuts or use sunflower seeds
• Fruit swap: Use strawberries, papaya, or orange slices
• Vegan: Swap honey for maple syrup or agave
• Add-ins: Shredded coconut or a handful of granola for crunch

Make Ahead Tips

• You can prep the fruit up to 1 day ahead and store in the fridge
• Mix the dressing and store in a jar—just shake and pour when ready
• Cube the tofu ahead, but keep it separate to avoid breaking

Recipe + Instructions

Step 1: Drain and Cube the Tofu

Gently remove the 14 oz block of silken tofu from its package. Place it on a paper towel and pat dry. Cut into small cubes, about 1-inch wide.

Step 2: Prep the Fruit

Dice 1 ripe mango, chop 1/2 cup of fresh pineapple into bite-sized chunks, and slice 2 peeled kiwis into rounds.

Step 3: Make the Dressing

In a small bowl, whisk together the juice of 1 lime, 1 tbsp honey, 1/2 tsp toasted sesame oil, and a pinch of salt.

Step 4: Assemble the Salad

In a large bowl, gently combine the cubed tofu, mango, pineapple, and kiwi. Pour the dressing over and toss very gently to coat.

Step 5: Add Toppings and Serve

Sprinkle 1/4 cup crushed roasted peanuts and 2 tbsp chopped fresh mint over the top. Serve immediately.

Leftovers and Storage

• Store leftovers in an airtight container for up to 1 day
• The tofu will soften more and release water, so it’s best eaten fresh
• Avoid freezing—texture won’t hold up

Why This Recipe Works (Quick Science)

Silken tofu is made with a high water content and little to no curdling, which gives it that creamy, smooth texture—almost like custard. It absorbs the dressing quickly, acting like a blank canvas for bright, sweet flavors. The citrus dressing balances the sweetness of the fruit with acidity, and the sesame oil adds richness.

Common Mistakes

• Using firm tofu instead of silken. It won’t give you that creamy mouthfeel.
• Overmixing. Tofu breaks easily—fold gently.
• Skipping the drying step. Excess water waters down the flavor.
• Adding peanuts too early. They lose their crunch.

What to Serve With

• Coconut rice
• Grilled chicken or fish
• Vietnamese summer rolls
• Iced green tea
• Chilled soba noodles

FAQ

Can I use canned fruit?
Yes, but drain it well and avoid fruit in syrup.

Can I make it spicy?
Totally! Add a dash of chili flakes or chopped red chili to the dressing.

Is it okay to use soft tofu instead?
Soft tofu can work, but silken gives the smoothest texture.

Can I double the recipe?
Yes, just use a big enough bowl and be extra gentle when mixing.

Final Thoughts

This Tropical Fruit Silken Tofu Salad is the kind of dish that surprises people—in the best way. It’s light, full of texture, and super satisfying without being heavy. I love that it’s quick to make and looks beautiful on the table. Try it once, and it’ll be one of those go-to recipes you keep coming back to. If you make it, I’d love to hear how it turned out—drop a comment and let me know!