Vegan Tofu and Herb Salad Recipe
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Category
Easter
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Cusine
Vegan
What do you need?
How to make?
Ingredients
For the Aburaage and Dressing:
1
1 Thai green chili, thinly sliced crosswise
2 inches fresh ginger, peeled and sliced into 1/8-inch-thin matchsticks
2 cloves garlic, thinly sliced
3 tablespoons soy sauce
5 tablespoons
1/2 teaspoon or kosher salt
1 1/2 tablespoons palm sugar or light brown sugar
For the Salad and to Serve:
1/4 medium white onion , thinly sliced
1/2 medium carrot , sliced into 1/8-inch-thin matchsticks
1 small cucumber , sliced into thin rounds
2 medium radishes , thinly sliced
4 ounces roughly torn mixed soft herbs, such as basil, mint, and cilantro
2 ounces lettuce, roughly torn
Cooked sticky rice, for serving
Directions
Remove aburaage from package and place in a large bowl. Cover with at least 3 quarts 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.
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. Toss marinated aburaage and warm dressing with onion, carrot, cucumber, radishes, herbs, and lettuce. Serve salad immediately on its own or with sticky rice.
