45min 4 ppl
Yum Tofu Yang (Grilled Tofu Salad)
30 minutes
4 people
Medium31–60 min or 7–12 steps
30 min · 7 steps
Medium: 31–60 min or 7–12 steps
104 kcalper person
Protein 7g
Carbs 8g
Fats 5g
About this dish
Charred grilled tofu tossed with shallots and herbs in a hot-and-sour lime dressing, a vegetarian take on the classic Thai grilled salad.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Lime juicefreshly squeezed3 tbsp
- Garlic clovesminced3 clove
- Bird's Eye Chilliesfinely chopped3
- Thai shallotsthinly sliced3
- Spring onionssliced2
- Mint leaves15 leaves
- Corianderleaves picked1
Plant Proteins
- Firm tofupressed and sliced into thick slabs300 g
Dried Goods
- Palm sugargrated1 tbsp
Oils & Condiments
- Vegetable Oilfor brushing1 tbsp
- Light soy sauce2 tbsp
Utensils
- Large frying pan
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Slice the shallots thinly, mince the garlic, finely chop the chillies, and pick the mint and coriander leaves.
Approx. 8 minutes
2
Whisk together the lime juice, light soy sauce, palm sugar, garlic and chillies in a large bowl until the sugar has dissolved.
Approx. 4 minutes
3
Pat the tofu dry, slice into thick slabs, and brush both sides with the vegetable oil.
Approx. 4 minutes
4
Heat a griddle pan until very hot and grill the tofu for 3 minutes per side until deeply charred and heated through.
Approx. 6 minutes
5
Cut the tofu into bite-sized pieces.
Approx. 3 minutes
6
Add the tofu, shallots and spring onions to the dressing and toss gently to combine.
Approx. 3 minutes
7
Scatter over the mint and coriander and serve immediately.
Approx. 2 minutes
