Ingredients for Thai Tofu Salad Yam Taohu
- 2 tablespoons soy sauce (or tamari for gluten-free)
- Fresh Lime Juice
- Sugar
- Chili Pepper
- Shallot
- Salt
- Vegetable Oil
- 1 block (14 oz) firm or extra-firm tofu, pressed
- Black Pepper
- English Cucumber
- Green Onions
- Cilantro Leaf
- Mint
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How to Make Thai Tofu Salad Yam Taohu
- Press the tofu to remove excess water. Once pressed, crumble or cut the tofu into bite-sized pieces.
- In a large bowl, whisk together the peanut butter, soy sauce, lime juice, brown sugar, fish sauce (or vegetarian alternative), rice vinegar, and sesame oil. Adjust the amount of brown sugar or lime juice to your preferred level of sweetness and tartness.
- Add the crushed red pepper flakes (or to taste), minced garlic, and chopped cilantro to the peanut sauce.
- Add the pressed and crumbled tofu to the peanut sauce and gently toss to coat.
- Add the shredded carrots, chopped bell pepper, and chopped scallions to the bowl and gently toss again to combine.
- Serve immediately or chill for later. Garnish with extra chopped cilantro and toasted sesame seeds (optional) before serving.
- Enjoy your refreshing and flavourful Thai Tofu Salad!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
29g
Fat
24g
Carbs
7g
