Hi, green food lovers, you will love this healthy Green Tofu Salad recipe. When tofu is combined with the flavors of Thai cuisine, this Asian creative green dish will definitely amaze your taste.
Green Thai Tofu
This is a Thai-inspired salad for green lovers, and also for tofu lovers. The tofu recipes on our site have always been well received by readers, and I love to eat tofu myself, whether it is to lose fat or increase muscle, as long as you are not allergic to soy products, I’ll recommend that you can cook one tofu cuisine daily to complete your dining table.
With lettuce as the base, the delicious healthy tofu recipe wrapped in Thai style, with the refreshing and delicious cucumber and shallots on top, this is definitely a five-star creative dish that you can easily make at home.
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Is tofu a carb or protein?
protein
Tofu is a great low-carb, high-protein healthy food for your keto diet. Tofu has roughly 2.3 grams of tofu per 1/2 cup serving. There are also 0.4 grams of fiber, which means the net carbs in tofu are only 1.9 grams per serving.
Can I eat tofu every day?
Eating tofu and other soy foods every day is generally considered safe. That said, you may want to moderate your intake if you have: Breast tumors. Because of tofu’s weak hormonal effects, some doctors suggest that women with estrogen-sensitive breast tumors limit their soy intake.
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Thai-Inspired Green Tofu Salad
4
servings10
minutes10
minutesIngredients
Ingredients
1 block (16 oz) firm tofu, patted dry and crumbled
1½ tsp bouillon
1 tbsp neutral oil
1 medium shallot, finely diced
2 scallions, chopped
2-3 bird’s eye chilis, chopped
¼ cup cilantro, chopped
¼ cup mint leaves, chopped
¼ cup basil, chopped
¼ cup freshly squeezed lime juice
1½ tbsp soy sauce
½ tbsp sesame oil
½ tbsp coconut or cane sugar
1 head butter lettuce, cucumber slices, and shallot slices to serve
1½ tbsp rice powder (optional)
Directions
- In a small bowl combine the tofu with the base and mix.
- Heat up the oil in a skillet on medium and once shimmery add the tofu and cook, stirring every now and then, until lightly golden, ~10 mins.
- Transfer the tofu to a bowl and mix in the rice powder, lime juice, soy sauce, sesame oil, and sugar. Stir until the tofu is well coated.
- Add in the rest of the ingredients and toss until evenly distributed.
- Serve in lettuce leaves topped with cucumbers and shallots with a side of lime wedges. Enjoy!
FOR THE RICE POWDER
- ½ cup short-grain rice (preferably gelatinous)
- 1 lemongrass stalk, thinly sliced
- 1 tbsp galangal, peeled and chopped (or sub ginger)
- 2-3 kaffir lime leaves, roughly chopped
- Place the rice in a pan on medium-low heat, stirring to evenly toast until lightly golden, ~4 mins.
- Add the rest of the ingredients and continue cooking until rice is medium golden (keep stirring to avoid scorching) and fragrant, ~3 mins.
- Remove from heat and allow to cool completely then grind into a powder in a high-speed food processor and transfer to a container with an airtight lid.
- Since this recipe only uses 1½ tbsp of the powder, refrigerate the leftovers and use them within 1-2 months. Enjoy!
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