Tofu Thoke Burmese Style (Print View)
Light Burmese-style salad with silken tofu, fresh herbs, and crispy garnishes in tangy 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 Steps:
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 Hints:
01 -
- Ready in 20 minutes with no cooking required, just assembly and the satisfaction of watching flavors come together
- The roasted chickpea flour creates this incredible nutty creaminess that makes even tofu skeptics ask for seconds
02 -
- Silken tofu can release water as it sits, so dress this salad right before serving. If you need to prep ahead, keep the dressing separate and toss at the last minute.
- The chickpea flour settles quickly, so give the dressing a quick stir right before pouring to redistribute any pooled liquid at the bottom.
03 -
- Roasting raw chickpea flour takes about 3 minutes in a dry pan over medium heat, stirring constantly until it smells nutty and turns a shade darker.
- Room temperature tofu absorbs dressing better than cold tofu, so let it sit out for 15 minutes before starting if you have the time.