How to Make Burmese Tofu Salad | Mary's Test Kitchen

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh adds protein and is often less expensive.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are lower in calories and provide a similar crunch.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity at a lower cost.

Start by preparing the sauce with 1/2 teaspoon reduced balsamic vinegar and 1/2 teaspoon soy sauce.

Add 1 teaspoon white vinegar and 1 teaspoon fresh lemon juice to the sauce.

Finely mince ginger and garlic, then add to the sauce.

Add 1 tablespoon of chopped scallion (white part) to the sauce.

Mix in 1/4 teaspoon of chili flakes to the sauce, adjusting for heat preference.

Slice 2 servings of Burmese tofu into thin ribbons or cubes.

Slice lettuce into ribbons and peel the fibrous top layer off the celery before slicing it thinly.

Place the tofu in a large bowl and add the sauce, folding gently to combine.

Add the sliced veggies to the bowl and fold them in with the tofu and sauce.

Finish with a sprinkling of chopped scallions (green part) and cilantro if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens