How To make Spicy Tofu Salad
1 1/2 lb Tofu
1 c Cucumber, julienned
1 c Carrot, julienned
1 c Mushrooms, sliced
1 sm Iceberg lettuce
1/2 lb Lima beans, lightly cooked
TOPPING:
1/3 c Peanuts, chopped
2 Green onions, chopped
5 Red & green chilies, chopped
DRESSING:
1 1/2 tb Chili sauce, see recipe
3 tb Soy sauce
2 ts Sugar
1/2 c Rice vinegar
1/2 c Tofu
Cut the tofu into cubes. Drain in a colander. Put the lettuce on the bottom of a shallow bowl or attractive serving dish. Place the tofu in the centre & surround it with one mound each of cucumber, carrot, mushrooms & peanuts. Refrigerate until chilled. Combine the TOPPING ingredients in a blender or food processor & whip into a rough mixture. Blend together the dressing ingredients At serving time, sprinkle the topping mixture over the salad then pour on the dressing. Toss at the table.
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Soft Tofu & Herb Salad Recipe ยำเต้าหู้อ่อน - Hot Thai Kitchen
The perfect summer dish! Cold, refreshing, healthy, not to mention it's vegetarian! I created this dish for Veg Expo in Vancouver and was surprised myself how tasty it turned out! I promise it'll win over even the most avid meat eater :)
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
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After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Spicy Tofu Salad Recipe
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Today we are making 凉拌豆皮. I treat it as a special noodle recipe because it looks like noodles. The amazing part is that it is starch-free, gluten-free, and full of protein. Super healthy and it is so easy to make.
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INGREDIENTS
250 g (8.8 oz) of tofu sheets, slice into noodle shape
45 g (1.5 oz) of carrot, thinly julienned
45 g (1.5 oz) of celtuce (we call it Wo Sun, also known as stem lettuce, can be replaced by cabbage, cucumber), thinly julienned
4-5 cloves of garlic, grated
1/2 tsp of salt
1/2 tsp of white sugar
2 tbsp of soy sauce
1.5 tbsp of Chinese black vinegar
3-5 tbsp of chili oil depends on your taste
A bunch of cilantro
INSTRUCTIONS
Julienne the tofu sheets. Blanch them in boiling water for 15 seconds. Drain it completely. Set it aside to let it cool. Steaming or blanching will help to remove the raw bean taste.
Julienne the carrot and stem lettuce (can be switched with cucumber). Dice some cilantro.
Make the sauce. Press 4-5 cloves of garlic through a garlic presser. Combine the garlic with 1/2 tsp of salt and 1/2 tsp of sugar. Salt and sugar will help to bring out all the flavors and gentles the sharpness of the raw garlic. In a few minutes, the garlic will become a sticky paste. Add 2 tbsp of soy sauce, 1.5 tbsp of Chinese black vinegar, and 3-5 tbsp of chili oil. Stir well and the sauce is done.
Put the julienned tofu sheets, carrot, stem lettuce, cilantro in a big mixing bowl. Pour in the sauce and mix well.
Spicy Thai Tofu Salad with Mushrooms - Vegan Vegetarian Recipe
Spicy Thai Tofu Salad with Mushrooms Vegan Vegetarian Recipe
Food Ingredients:
150 grams of Tofu
2 cups Oyster Mushrooms cut
1 handful Mint Leaves
3 tbsp Coriander chopped
1 tsp Sugar
1 tbsp roasted Rice Powder
1-2 tsp Chili Powder
5 tbsp Lime Juice
3 tbsp Soy Sauce
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Kevin MacLeod (incompetech.com)
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