Chickpea Tohu/Thoke. Burmese Salad, Perfect warm salad for winter. vegan& glutenfree. healthy& tasty

tofu

🥗Healthier: tempeh

💰Cheaper: cooked lentils

Tempeh offers a nutty flavor and is protein-rich.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier and more widely available.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide a similar crunch.

Drain and rinse chickpeas thoroughly.

Cut tofu into small cubes.

Heat sesame oil in a pan over medium heat until shimmering.

Add tofu and sauté until golden brown, about 5-7 minutes.

In a large bowl, combine chickpeas, sautéed tofu, and chopped green onions.

Add lime juice, minced garlic, and soy sauce to the bowl.

Mix well to combine all ingredients evenly.

Grate carrots and slice cucumber; add to the mixture.

Sprinkle chili flakes, salt, and pepper to taste.

Garnish with chopped cilantro and peanuts before serving.

Cooking Techniques

Spice Level:

Allergens