Tofu Thoke Burmese Salad (Printable Version)
Silky tofu meets fresh herbs and crunchy vegetables in this light, satisfying Burmese salad with tangy nutty dressing.
# What You Need:
→ Tofu
01 - 14 oz soft (silken) tofu, drained
→ Vegetables & Herbs
02 - 1 small red onion, thinly sliced
03 - 1 small tomato, diced
04 - 1 small cucumber, julienned or thinly sliced
05 - 1 small handful fresh coriander leaves, chopped
06 - 1 small handful fresh mint leaves, chopped
07 - 2 spring onions, finely sliced
→ Crunch & Garnish
08 - 1 oz roasted peanuts, roughly chopped
09 - 2 tbsp crispy fried shallots (store-bought or homemade)
10 - 1 tbsp toasted sesame seeds
→ Dressing
11 - 2 tbsp roasted chickpea flour (or gram flour)
12 - 2 tbsp light soy sauce (use tamari for gluten-free)
13 - 1 tbsp fresh lime juice
14 - 2 tsp toasted sesame oil
15 - 1 garlic clove, finely minced
16 - 1 small red chili, thinly sliced (optional)
17 - 1/2 tsp sugar
18 - Salt, to taste
# How To Make:
01 - Carefully cut the drained silken tofu into bite-sized cubes. Place in a large mixing bowl.
02 - Add the red onion, tomato, cucumber, coriander, mint, and spring onions to the bowl with the tofu.
03 - In a small bowl, whisk together the chickpea flour, soy sauce, lime juice, sesame oil, minced garlic, chili (if using), sugar, and a pinch of salt until well combined.
04 - Pour the dressing over the tofu and vegetables. Gently toss everything together, being careful not to break up the tofu.
05 - Sprinkle the chopped peanuts, crispy shallots, and toasted sesame seeds over the salad. Give one final gentle toss.
06 - Serve immediately, garnished with extra herbs and a wedge of lime if desired.
# Expert Advice:
01 -
- The chickpea flour creates this incredible creamy nuttiness that you would never guess comes from a humble pantry staple
- Its one of those rare salads that actually gets better as the flavors meld, though honestly it rarely lasts long enough to find out
02 -
- Silken tofu is fragile and will break apart if you are too aggressive with your tossing, so treat it like the delicate ingredient it is
- The chickpea flour needs those liquid ingredients to hydrate properly, so whisk it thoroughly until no dry spots remain
03 -
- If your chickpea flour is raw rather than roasted, toast it in a dry pan over medium heat for 2-3 minutes until it smells nutty
- The salad needs about 5 minutes to sit after tossing so the flavors can really get to know each other