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.

Ingredients: 

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)

Garnishes:

1 tsp. deep fried garlic

2 Tbsp. deep fried onion

1 Tbsp. dry balachaung 

1 Tbsp. pickled jalapeno peppers

Directions:

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.