Vegan Tofu And Herb Salad Recipe Recipe

Name: Vegan Tofu And Herb Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3.5-ounce; 100g) package aburaage (fried tofu pouch); 1 Thai green chili, thinly sliced crosswise (or more, for a spicier dressing); 2 inches (20g) fresh ginger, peeled and sliced into 1/8-inch-thin matchsticks; 2 cloves (10g) garlic, thinly sliced; 3 tablespoons (50g) soy sauce; 5 tablespoons (75g) freshly squeezed lime juice (from about 2 limes); 1/2 teaspoon (1g); (see note) or kosher salt; 1 1/2 tablespoons (25g); or light brown sugar; 1/4 medium white onion (50g), thinly sliced; 1/2 medium carrot (50g), sliced into 1/8-inch-thin matchsticks; 1 small cucumber (65g), sliced into thin rounds; 2 medium radishes (40g), thinly sliced; 4 ounces (110g) roughly torn mixed soft herbs, such as basil, mint, and cilantro; 2 ounces (60g) lettuce, roughly torn; Cooked sticky rice, for serving (optional)

Servings: persons

1 (3.5-ounce; 100g) package aburaage (fried tofu pouch)
1 Thai green chili, thinly sliced crosswise (or more, for a spicier dressing)
2 inches (20g) fresh ginger, peeled and sliced into 1/8-inch-thin matchsticks
2 cloves (10g) garlic, thinly sliced
3 tablespoons (50g) soy sauce
5 tablespoons (75g) freshly squeezed lime juice (from about 2 limes)
1/2 teaspoon (1g)
(see note) or kosher salt
1 1/2 tablespoons (25g)
or light brown sugar
1/4 medium white onion (50g), thinly sliced
1/2 medium carrot (50g), sliced into 1/8-inch-thin matchsticks
1 small cucumber (65g), sliced into thin rounds
2 medium radishes (40g), thinly sliced
4 ounces (110g) roughly torn mixed soft herbs, such as basil, mint, and cilantro
2 ounces (60g) lettuce, roughly torn
Cooked sticky rice, for serving (optional)

1
Remove aburaage from package and place in a large bowl. Cover with at least 3 quarts (2.7L) boiling water and stir to rinse off oil. Drain and rinse with more hot water until pouches no longer feel greasy. Squeeze aburaage to remove any excess liquid. Cut crosswise into 1-inch strips and return to large bowl.
2
In a small pot, combine Thai green chili, ginger, garlic, soy sauce, lime juice, kala namak or salt, and palm sugar. Over medium heat, warm mixture until sugar dissolves and garlic and ginger begin to wilt. Do not simmer. Pour warm dressing over aburaage and allow it to marinate for about 10 minutes.
3
Toss marinated aburaage and warm dressing with onion, carrot, cucumber, radishes, herbs, and lettuce. Serve salad immediately on its own or with sticky rice.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (3.5-ounce; 100g) package aburaage (fried tofu pouch), 1 Thai green chili, thinly sliced crosswise (or more, for a spicier dressing), 2 inches (20g) fresh ginger, peeled and sliced into 1/8-inch-thin matchsticks, 2 cloves (10g) garlic, thinly sliced, and more.

Yes, Vegan Tofu And Herb Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegan Tofu And Herb Salad Recipe

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