Monday, September 07, 2015

Burmese Tofu Salad

Tofu Salad
I've been trying to include more protein in my diet, so tofu has featured on my grocery list  of late. I have it in Miso Soup and thought why not substitute soybean tofu for chickpea tohu. Admittedly, it's not half as tasty as Burmese Tohu Salad, but it satiated my craving for Burmese flavours just as well. I used dry balachaung and pickled jalapeno peppers to garnish the salad.

½ lb. extra-firm soybean tofu, cubed
Salt to taste
1 lime, juiced
1 Tbsp. fish sauce
1 Tbsp. rice vinegar
1 Tbsp. dark sesame oil
Dash of Ajinomoto or MSG (optional)

1 tsp. deep fried garlic
2 Tbsp. deep fried onion
1 Tbsp. dry balachaung 
1 Tbsp. pickled jalapeno peppers

1.   In a large bowl, assemble all ingredients except garnishes.
2.   Mix well by hand and divide into serving bowls.
3.   Sprinkle garnishes over salad and serve.

No comments:

Post a Comment

Thanks for stopping by. I love to hear from all of you, so please feel free to leave a comment.

If you have a question I will reply to your comment. If you prefer an email response, please mention that and make sure your blogger profile is linked to your e-mail, otherwise I will not be able to e-mail you back.

Please note that any and all comments posted by 'Anonymous' persons are deleted without exception as a means of nuisance abatement.

Thanks so much for reading and commenting on this post.