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Vegan Tofu and Herb Salad Recipe

Name: Vegan Tofu and Herb Salad Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: For the Aburaage and Dressing:; 1 (3.5-ounce; 100g) package aburaage (fried tofu pouch); 1 Thai green chile, 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) kala namak (see note) or kosher salt; 1 1/2 tablespoons (25g) palm sugar or light brown sugar; For the Salad and to Serve:; 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)

Prep Time

Cook Time

25m

Total Time

30m

This Vegan Tofu and Herb Salad Recipe features a zesty dressing with fried tofu, Thai chile, ginger, garlic, soy sauce, lime juice, and palm sugar. Toss with onion, carrot, cucumber, radish, soft herbs, and lettuce for a refreshing and flavorful meal. Serve with sticky rice for a complete dish.