Monday, September 07, 2015
Burmese Tofu 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.